Dahi Vada is soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt that is garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder, and crunchy sev.
Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation-inspired recipes to come. In midst of the jet lag, loads of laundry, and other things I've been craving something cool and comforting. Something that will extend my memories of our Indian summer, and it is my favorite Dahi Vada aka Dahi Bhalla or Bhalle.
Traditionally this dish is made by deep-frying batter made of soaked urad daal. But after indulging this summer I decided to try a healthier version using my paniyaram/aebleskiver pan to cook the vadas with just a few drops of oil and without compromising the flavors.
This protein-packed duo of Urad daal {skinned black gram lentils} and yogurt makes this a very healthy and nutritious dish.
Instructions
Step by step soft and fluffy Dahi Vada Recipe:
- Rinse urad daal thoroughly with water 2-3 times and soak it in water for 4-6 hours.
- Drain all the water out.
- Blend it to a smooth paste using a few spoons of water as needed. Add green chilies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter. To test the right consistency drop a little batter in the water and make sure it floats on the water. If it sinks the batter is probably too thin.
- Pro Tip - Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada light and fluffy.
- Heat the paniyaram pan (you can also use the aebleskiver pan) on medium-low heat. Add a few drops of oil in each round section and add 1 to 2 tablespoons of batter in each section.
- Cover the pan with a lid. Let it cook for 4-5 mins on low heat until they are lightly golden on the bottom. Then slowly flip them over using a chopstick or spoon and cook the other side for another 3-4 minutes.
- Take a big bowl with 3 cups of water. Slowly remove the vadas from the pan and immerse them in the water.
- Continue cooking the next batch of vadas while the first batch is soaking in the water.
- In another bowl whisk yogurt, add ½ cup of water, salt, and sugar. Bring the yogurt to a smooth, pourable consistency.
- Take the vadas from the water one at a time and gently squeeze all the water by pressing them on the palm of your hands. Keep them in a serving platter. Pour 1 cup of prepared yogurt over the vadas.
- Continue cooking, dunking them in water, squeezing the water out, and pouring yogurt over them for the rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.
Serving
Here is how to serve the Dahi Vada:
- Take 3-4 vadas along with the yogurt in a bowl
- Spread a tablespoon of tamarind-date chutney over
- Sprinkle a pinch of red chili powder, ground cumin, and ground coriander
- Spread a spoonful of the crunchy thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.
Love Indian snacks? Try this healthy no-fry Sabudana Vada next!
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Recipe
No Fry Dahi Vada
Ingredients
- 2 cups of urad daal
- 2 green chilies
- 1 inch ginger
- 4 cups Plain/lowfat yogurt
- ½ cup sugar more or less depending on the sweetness you like
- ½ cup tamarind-date chutney
- 2 teaspoons kashmiri red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup thin sev
- 1 tablespoon oil
- 2 teaspoons kosher salt
- ¼ cup cilantro diced
Instructions
- Rinse urad daal thoroughly with water 2-3 times. Soak it in water for 4-6 hours.
- Drain all the water out. Blend it to a smooth paste using a few spoons of water. Add green chilies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter, a easy test to check the consistency is to drop a little batter in the water and make sure it floats on the water. Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada's light and fluffy.
- Heat the paniyaram pan on medium low heat. Add a few drops of oil in each round section and add 1 to 2 tablespoons of batter in each section. Cover the pan with a lid. Let it cook for 4-5 mins on low heat until the vada's are lightly golden on the bottom. Then slowly flip them over using a chopstick or spoon and cook the other side for another 3-4 mins.
- Take a big bowl with 3 cups of water. Slowly remove the vadas from the pan and immerse them in the water. Continue making another batch of vadas while the first batch is soaking in the water.
- In another bowl whisk yogurt, add ½ cup of water, salt and sugar and bring the yogurt to a smooth, pourable consistency. Take the vadas from the water one at a time and gently squeeze all the water by pressing them on the palm of your hands. Keep them in a serving platter.
- Pour 1 cup of the prepared yogurt over the vadas. Continue cooking, dunking them in water, squeezing the water out, and pouring yogurt over them for the rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.
- To serve this dish, take 3-4 vadas with some yogurt in a plate. Add a tablespoon of tamarind-date chutney. Sprinkle some red chili powder, ground cumin, and ground coriander. Spread a spoonful of the crunchy thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.
Nutrition
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KalBap says
Loved the idea of making even sized vadas in an appam pan. The ease of making them this way is tremendous!
Also the tip of aerating the batter with a hand held mixer is very helpful-makes for light and fluffy vadas.
Thanks Archana-keep cooking and posting recipes with your tips. Pictures with the recipes are awesome and good quality!
Archana says
Thank you Kalyani for your kind words! It is so nice to get feedback on my recipes. I am so glad you enjoyed this recipe of no-fry dahivada in appam pan. Please check out the no fry sabudana vada recipe too - http://ministryofcurry.com/no-fry-sabudana-vada-crispy-spicy-tapioca-fritters/
Neha says
I love your recipes. What brand of paniyaram pan did you use?
Archana says
Hi Neha, I have Nirali brand pan but I premier makes good pans too!
Loren says
I can’t find urad daal where I live (South Africa). Can this be substituted with another kind of lentil?
Archana says
Hi Loren, Sorry for the late response. You can try the recipe with moong daaa instead.
Rashmi Kulkarni says
Hi Archana! I just tried this recipe and used a muffin tray for baking the vadas. They were so light and fluffy! Everyone loved them! Thank you for the easy, healthy recipe!
Archana says
Hi Rashmi, aweosme idea to bake it in muffin trays! Thank you for sharing it with us 🙂
Sabina says
Hi Archana, could you suggest at what temperature can I make the bhallas in the oven using a muffin tray.
Thanks,
Archana says
Hey Sabina! I am so sorry I have not tried baking these.
divya grover says
What type of sev do you use. I can’t find uncooked sev in USA unless it is known as something else. I am going to try making this recipe! It looks so good.
Archana says
Check the snack section in the Indian grocery stores. Haldiram and Deep brands have a few sev varieties.
divya grover says
Thank you. I did find the sev.
Kumud Mittal says
I tried your recipe. Came out more than perfect. Impeccable I would say!!! Every tip you have given work like wonders like check if it floats, using a hand blender to aerate. Perfect timing n right temperatures given. Made me remember my Mom s bhallas who was a specialist in that n I was very elated that mine came just like hers after many imperfect tries over the years. All coz of you. Thanks so much. You are a genius cook, best recipe teller.
dee says
hello
what is a cup size in this recipe in grams?
all your recipes states 'cup' measurements. different products have different US cup measurements, e.g plain flour cup size is different to gram flour cup size, also for yoghurt, liquids etc
please explain carefully so i can follow recipes accurately
thanks
d
Archana says
I am using cup measure used for dry ingredients and flours. Not the glass pyrex which has measurements for liquids too. I will add measurements in weight in a few days.
nk patel says
hello
if i want to make this in the oven, what temperature and how long to bake for?
also can i make it with urad flour?
how much baking soda or baking powder for 1 cup urad flour?
i dont know which is better to use
please let me know answer to all above
thanks
nk
Archana says
Hi! I have not tried this recipe in the oven or using urad flour
Shruthi says
It is such an easy and fool proof recipe. I tried it for the first time and it was amazing ! The flavors were mindblowing with the combination. Must try !! Thanks Archana for creating amazing recipes
Archana says
Thank you Shruthi!