Category: Appetizers & Snacks, Vegetarian Recipes
Cuisine: Indian, North Indian
Yields:
8 Servings
Difficulty: Medium
Dahi Vada or Dahi Bhalle are deep fried fritters soaked in thick yogurt. These is a popular dish during the summer months in India. Here I am showing how to fry dahi vadas in a slotted pan cake pan using very little oil.
Ingredients
-
For Vada (Bhalle)
- For Dahi
Instructions
- Wash and soak the urad and moong dal for about 5 hours. Then drain off water and grind to a smooth thick batter adding chopped green chillies, cumin and very little water.
- Transfer into a large bowl and add in salt to taste. Mix well.
- Heat oil in a mini slotted pan cake pan.
- Pour about 2 tbsp. of the batter into each cavity of the pan. Heat should be low to medium high.
- Fry about 30 seconds to 1 minute on one side, then turn and fry another 30 second to 1 minute.
- Take the vadas out onto a plate lined with kitchen towel.
- Heat some water in a large pan, adding salt and a pich of asafoetida.Turn off heat.
- Drop the cooked vadas into the water. Let the vadas soak in the water for about 3 to 5 minutes. Then squeeze each vada gently with your finger tips and transfer them onto a dish.
- Whisk yogurt in a large bowl and add sugar and black salt to taste. Sprinkle some chat masala, roasted cumin pd. and green chillies.
- Now add a few vadas or bhalles into the yogurt and garnish with tamarind chutney, green chutney, green chillies, coriander leaves and pomegranate seeds. Serve chilled.
Notes
If you don't have the mini pan cake pan, you can make these vadas (bhalle) the traditional way. Heat sufficient oil in a large wok and drop spoonfuls of the batter into the hot oil and deep fry them. Remove wadas from oil and follow the rest of the steps.