DAHI VADA / MOONG DAL KE DAHI VADE/   DAHI BHALLA

DAHI VADA / MOONG DAL KE DAHI VADE/ DAHI BHALLA

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Somehow from my childhood I was not very fond of Dahivadas/bhallas, and then I had these amazing dahivadas at my friend’s house in a ceremony, and to my surprize I had not one but 3 helpings of them, when I asked my friend as how these dahivadas taste different from the regular dahivadas, she revealed that these were made from dhuli moong  dal instead of the regular urad dal so the difference in taste. Finally, I got my version of dahivadas to enjoy….
These variation of Moong dal dahivadas are light and easier to digest compared to the Urad dal based dahivadas, moreover Moong dal or split green gram dal is a powerhouse of nutrition and has a higher fiber content so more points to enjoy them more.

2

Dahivadas are also known as Dahi Bhalla in Punjab. It’s a popular street food in North India, though the same dish varies in shape and size in different parts of India though the basic recipe remains the same but the serving pattern and the accompaniments changes, as in South India they are made in meduvada shape or donut shaped, in Orissa its served along with aloodum and is a very popular dish of that part of India and is known by the name of “Dahi Bada Aloo Dum”, which is equally yum. Today I will be sharing with you all my North Indian way of this recipe in which I like to enjoy it as a chatpata chat. It’s an all-time favorite and always a hit at parties gatherings and is a part of almost every ceremony celebrated in North India, sending this recipe for Karwachauth theme in Healthy wealthy blog hop group. This is almost a no onion no garlic dish except the garlic in the green chutney so if you are avoiding onion and garlic then do avoid the garlic in the chutney and enjoy them for the coming festive season.
Hope you all like my recipe and do try it out in your kitchen and enjoy with your family and friends if you do try this recipe do give me a feedback if possible either #spiceaffairs on Instagram with your picture of this dish or else give me a feedback here below in the comments section, would be happy to know about your experience about trying out my recipe… Till then happy cooking and happy festivities ahead…
Have shared more street food recipes and snack on my blog do click on their names given below to know their recipes too, hope you will enjoy them too.

PUNJABI CHOLEY PANEER MASALA

BENGALI GHUGNI CHAAT

MOTH KI CHAAT

KOLKATA STYLE VEGETABLE CHOP

VATELI CHANA DAL NA KHAMAN

BIHARI LITTI AND ALOO KA CHOKHA

KUCHO NIMKI

NACHOS WITH DIPPING SAUCE

3RECIPE FOR MOONG DAL KE DAHI VADE/BHALLA
Ingredients for the Vada:

  • 1 cup – Split green gram dal ( dhuli hui moong dal)
  • 1 tsp – Ginger grated
  • 2 to 3 – Green chillies chopped roughly
  • 1 tsp- Cumin seeds (Jeera seeds)
  • A generous pinch of Hing (asafoetida)
  • ½ tsp – Turmeric powder (haldi)
  • ½ tsp – Chilly powder
  • A generous pinch of soda
  • 20 to 25 nos – Raisins (kishmish) soaked in water till they become soft
  • Oil to deep fry the vadas
  • Salt to taste
  • Warm water to soak the fried vadas( add in this water some salt and 1 tsp sugar)

Ingredients for tempering:

  • 1 tsp – Oil
  • ¼ thtsp – Cumin seeds
  • A small pinch of hing

Other Ingredients:

  • Green chutney as required (for recipe click here)
  • Imli or tamarind chutney as required (for recipe click here)
  • Mix together,1 tsp roasted cumin powder, 1 tsp red chilly powder, ½ tsp roasted coriander powder, 1 tsp chaat masala powder, ¼ tsp black salt powder, this masala has to be sprinkled on top of the dahivadas at last.
  • Chopped fresh coriander leaves for garnish
  • Fresh pomegranate seeds for garnish (Optional)
  • Nylon Sev for garnish

Ingredients for the curd mixture:

  • 400 gms to 500 gms – Dahi (yogurt/curd)
  • Sugar to taste
  • ½ tsp – Black salt
  • Little water to dilute if the curd is too thick, if not then not needed

Method to make the curd mixture:

  1. Whisk everything together till the curd is smooth and the balance of sweet and salt is perfect.
  2. Add water if the curd is too thick as if the curd is too thick it will not be absorbed by the vadas so add water very little by little so that the mixture is not too thick nor too thin it should be just perfect as shown in the pics.
  3. Adjust the consistency and keep aside.

4Method to make the Vadas:

  1. Wash the moong dal thoroughly and soak in sufficient water overnight.
  2. In the morning wash the soaked dal again and drain all the excess water.
  3. In a mixer grinder grind the soaked moong dal along with ginger, green chillies, cumin seeds without adding any water to a smooth paste.
  4. Transfer the dal paste in a big bowl, add the turmeric powder, hing, red chilli powder, a generous pinch of soda and salt to taste and mix well, then whisk the batter till the batter turns pale light and fluffy.( this whipping is the most essential part of the recipe,as by whipping air will incorporate in the batter and that would result in soft, spongy,light vadas)
  5. To check if the batter is whisked enough drop a small ball of batter in a bowl full of water if the ball floats up immediately then the batter is ready to be fried, add the soaked raisins and whisk finally.
  6. Meanwhile heat a deep kadhai or deep pan with enough oil to deep fry, heat the oil on medium flame.
  7. Make the warm water solution with a little bit of salt and a tsp of sugar mix till the sugar is dissolved keep aside.
  8. When the oil is hot enough carefully drop medium-sized or lemon sized balls of batter and deep fry on medium flame until lightly golden and crisp on all sides.
  9. Take out the fried vadas from the oil with a slotted spoon or karchi and drop them in the warm water solution as mentioned above, let them soak for 15 to 20 minutes or until they are soft and spongy. Repeat with the remaining batter.
  10. After the vadas have soaked enough and become soft and spongy take them out and squeeze them lightly to drain off excess water, at his point take care not to squeeze them too hard otherwise you will break the vadas or the vadas will lose their nice plump round shape, so squeeze lightly.
  11. Dunk these vadads in the curd mixture (check in the recipe above as to how to make dahi mixture.)
  12. Let the vadas soak in the curd mixture for at least 2 to 3 hours so that the vadas soak the curd mixture and become juicy, spongy inside. Refrigerate them till then.
  13. After 3 to 4 hours take them out of the refrigerator.
  14. Heat oil for the takda or tempering, add the cumin seeds when they start to crackle add the hing and switch off the flame and pour this takda over the prepared soaked dahivadas.

5Assembling and serving the Dahi Vadas:

  1. While serving take out the dahivadas in individual serving bowls and spoon over generous curd mixture.
  2. Drizzle on top with green chutney, imli ki chutney, and sprinkle a generous pinch of the mixed masala prepared earlier in the ingredients list.
  3. Garnish on top with some chopped coriander leaves, fresh ruby red pomegranate seeds, and a little bit of nylon sev on top.
  4. Enjoy soft, spongy, juicy moong dal dahivadas and satisfy your chatpata chaat cravings.

6Notes:

  1. The soft light airy spongy texture of the vadas comes from beating or whipping the batter till light and fluffy, so do not miss this step otherwise you will end up with dense and hard dahivadas.
  2. When you are soaking the dahivadas in the curd mixture then always choose a deep wide dish or bowl as when afterwards you will try to take them out while serving it would be easier for you, if you have cluttered them in a small bowl then while taking them out for serving they might break as they are soft spongy and delicate, so be careful.
  3. Be generous with all the chutneys, curd and sprinkle masala as this is what gives a balanced chatpata taste to the whole dish.

7

 

DAHI VADA / MOONG DAL KE DAHI VADE/ DAHI BHALLA
 
Author:
Recipe type: Appetizers, Street affairs, Veg
Cuisine: Indian
Ingredients
Ingredients for the Vada:
  • 1 cup – Split green gram dal ( dhuli hui moong dal)
  • 1 tsp – Ginger grated
  • 2 to 3 – Green chillies chopped roughly
  • 1 tsp- Cumin seeds (Jeera seeds)
  • A generous pinch of Hing (asafoetida)
  • ½ tsp – Turmeric powder (haldi)
  • ½ tsp – Chilly powder
  • A generous pinch of soda
  • 20 to 25 nos – Raisins (kishmish) soaked in water till they become soft
  • Oil to deep fry the vadas
  • Salt to taste
  • Warm water to soak the fried vadas( add in this water some salt and 1 tsp sugar)
Ingredients for tempering:
  • 1 tsp – Oil
  • ¼ thtsp – Cumin seeds
  • A small pinch of hing
Other Ingredients:
  • Green chutney as required (for recipe click here)
  • Imli or tamarind chutney as required (for recipe click here)
  • Mix together,1 tsp roasted cumin powder, 1 tsp red chilly powder, ½ tsp roasted coriander powder, 1 tsp chaat masala powder, ¼ tsp black salt powder, this masala has to be sprinkled on top of the dahivadas at last.
  • Chopped fresh coriander leaves for garnish
  • Fresh pomegranate seeds for garnish (Optional)
  • Nylon Sev for garnish
Ingredients for the curd mixture:
  • 400 gms to 500 gms – Dahi (yogurt/curd)
  • Sugar to taste
  • ½ tsp – Black salt
  • Little water to dilute if the curd is too thick, if not then not needed
Instructions
Method to make the curd mixture:
  1. Whisk everything together till the curd is smooth and the balance of sweet and salt is perfect.
  2. Add water if the curd is too thick as if the curd is too thick it will not be absorbed by the vadas so add water very little by little so that the mixture is not too thick nor too thin it should be just perfect as shown in the pics.
  3. Adjust the consistency and keep aside.
Method to make the Vadas:
  1. Wash the moong dal thoroughly and soak in sufficient water overnight.
  2. In the morning wash the soaked dal again and drain all the excess water.
  3. In a mixer grinder grind the soaked moong dal along with ginger, green chillies, cumin seeds without adding any water to a smooth paste.
  4. Transfer the dal paste in a big bowl, add the turmeric powder, hing, red chilli powder, a generous pinch of soda and salt to taste and mix well, then whisk the batter till the batter turns pale light and fluffy.( this whipping is the most essential part of the recipe,as by whipping air will incorporate in the batter and that would result in soft, spongy,light vadas)
  5. To check if the batter is whisked enough drop a small ball of batter in a bowl full of water if the ball floats up immediately then the batter is ready to be fried, add the soaked raisins and whisk finally.
  6. Meanwhile heat a deep kadhai or deep pan with enough oil to deep fry, heat the oil on medium flame.
  7. Make the warm water solution with a little bit of salt and a tsp of sugar mix till the sugar is dissolved keep aside.
  8. When the oil is hot enough carefully drop medium-sized or lemon sized balls of batter and deep fry on medium flame until lightly golden and crisp on all sides.
  9. Take out the fried vadas from the oil with a slotted spoon or karchi and drop them in the warm water solution as mentioned above, let them soak for 15 to 20 minutes or until they are soft and spongy. Repeat with the remaining batter.
  10. After the vadas have soaked enough and become soft and spongy take them out and squeeze them lightly to drain off excess water, at his point take care not to squeeze them too hard otherwise you will break the vadas or the vadas will lose their nice plump round shape, so squeeze lightly.
  11. Dunk these vadads in the curd mixture (check in the recipe above as to how to make dahi mixture.)
  12. Let the vadas soak in the curd mixture for at least 2 to 3 hours so that the vadas soak the curd mixture and become juicy, spongy inside. Refrigerate them till then.
  13. After 3 to 4 hours take them out of the refrigerator.
  14. Heat oil for the takda or tempering, add the cumin seeds when they start to crackle add the hing and switch off the flame and pour this takda over the prepared soaked dahivadas.
Assembling and serving the Dahi Vadas:
  1. While serving take out the dahivadas in individual serving bowls and spoon over generous curd mixture.
  2. Drizzle on top with green chutney, imli ki chutney, and sprinkle a generous pinch of the mixed masala prepared earlier in the ingredients list.
  3. Garnish on top with some chopped coriander leaves, fresh ruby red pomegranate seeds, and a little bit of nylon sev on top.
  4. Enjoy soft, spongy, juicy moong dal dahivadas and satisfy your chatpata chaat cravings.
Notes
1. The soft light airy spongy texture of the vadas comes from beating or whipping the batter till light and fluffy, so do not miss this step otherwise you will end up with dense and hard dahivadas.
2. When you are soaking the dahivadas in the curd mixture then always choose a deep wide dish or bowl as when afterwards you will try to take them out while serving it would be easier for you, if you have cluttered them in a small bowl then while taking them out for serving they might break as they are soft spongy and delicate, so be careful.
3. Be generous with all the chutneys, curd and sprinkle masala as this is what gives a balanced chatpata taste to the whole dish.
Here are some other recipes:

Beetroot Phirni

Minty Pomegranate Spritzer

Sooji Halwa with a twist

Strawberry daiquiri

Apple Rose Pastry

Beetroot Paneer Balls

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2 Comments

  1. moong dal dahi vada looks mouthwatering soma..

     

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