Dahi Vada or Dahi Bhalla Recipe
Dahi Vada or Dahi Bhalla Recipe with Tamarind Chutney is a North Indian snack Chat recipe. The Recipe sold as a street food across India. It prepares By Soaking Vada into curd with sauce and served with Sweet imli/tamarind chutney.
The Dahi Vada or Dahi Valla a type of chaat in snack category originated from the Indian Sub-Continent and very popular throughout South Asia.
Dahi means Curd (yogurt) and Vada means fried flour balls. In Indian Cuisine, Dahi Vada or Dahi Valla took its place many years ago and during summer, the value of Dahi Vada generates a distinctive space in Indian Cuisine.
History of Indian Cuisine
Nearly 5000 years ago, Indian Cuisine History started. By our diversity of regional values, cultural values and different groups of people added flavor of their regional tastes that led to a vivacity of food cultures i.e. Indian Cuisine.
A countless regional flavors make Indian Cuisine very special among world. Due to different groups of people, their different nature, their soil type, climate, cultural heritages, professions and natural phenomena, the Indian cuisines differ each other into a specific one.
Available of Natural ingredients like spices, vegetables, herbs, fruits reserves Indian Cuisine a unique place in the list of world foods. Different groups of people with their traditions and cultural & religious habits also influenced the Indian food system.
Preparation Time: 6 Hours 20 minutes
Cook Time: 30 minutes
Serving: 4 servings
Ingredients For Dahi Vada or Dahi Valla recipe:
- 1 cup Urad Dal
- 1/2 tablespoon crushed Ginger
- 1/2 tablespoon Green Chilli (chopped)
- Oil, for deep frying
- Salt as per taste
- 4 cups lukewarm Water
- 1 teaspoon cumin seeds (jeera)
- 1 pinch asafetida (hing)
Other Ingredients of Dahi Vada or Dahi Valla recipe
- 3½ cups Curd (yogurt Or Dahi) or home made curd
- 1 tablespoon Red Chilli Or as Per Required (lal mirch powder)
- 2 tablespoons Roasted Cumin Powder (jeera powder)
- 1 tablespoon Black Pepper Powder (as u want)
- 1/4 cup finely chopped Coriander Leaves
- 1/4 cup Sweet Chutney (date tamarind chutney or imli chutney)
- 3 tablespoons Powdered Sugar or to taste (optional)
How to make Dahi Vada or Dahi Bhalla/Valla recipe
- Take Urad Dal and soak in water for 6 hours or overnight. Its size would be double during soaking. Now Drain the water from dal.
- Now grind the urad dal into grinder and add 1/2 cup of water in it according to dal quality. Don’t add much water other urad dal batter will turn watery.
- Now keep the batter in a bowl and crushed ginger, chopped green chilli, salt as per taste, 1 pinch jeera powder, 2 tablespoon jeera and black pepper powder.
- Mix well and beat the batter until it turns light. This step used for soft or fluffy the Vada after deep frying.
- Take a pan and add oil in it and heat on a medium flame. When oils is medium hot, take a small sized round portion of batter in between fingers or a spoon and drop into the oil.
- Drop 3-4 portions and add one by one into oil. Deep fry them on medium heat.
- Fry the Vada until it becomes golden brown. Take them out of oil put into lukewarm water in a bowl. Make all the Vada one by one in the same process.
- Soak the Vada into the water bowl for 7 to 8 minutes and the Vada becomes soft. Take Out from the water and it and press gently between the hand palms and remove excess water.
- Put all the Vadas into the plate.
Steps for Garnishing of Dahi Vada or Dahi Valla Recipe
- Take Curd in a bowl and beat it with sugar and salt until smooth.
- Don’t use electric blender for beating curd.
- Take 3-4 Vada in serving bowl and plate. Pour the curd (yoghurt) over the Vadas.
- Top with the green chutney and tamarind chutney as required.
- Sprinkle the red chilli powder, roasted cumin powder and black pepper powder.
- Garnish Dahi bhalla chaat with coriander leaves.
- You can serve Dahi Vada immediately or refrigerate and serve later.
Health Benefits of Dahi Vada or Dahi Valla Recipe
- Due to presence of lentils and curd, the nutritional values of Dahi Vada or Dahi Bhalla remain enormous when we used to deep-fry during cooking.
- Rich Proteins in Lentils are found and Curd is also an extraordinary source of calcium, vitamin B-12, magnesium, potassium, vitamin B-2 and other important nutrients.
- But, this recipe of Dahi Vada or Dahi Bhalla not so good for diabetic patients, heart patients & to lose weight as we used to deep-fry during preparation. Deep-fry not considered for healthy living, which increases fat levels due to absorption of high quantity of oil.
Tamarind Chutney | Imli Chutney with Dahi Vada or Dahi Valla
Tamarind Chutney|Imli Chutney recipe, a popular homemade side dish recipe, also popularly known as “Saunth” Chutney or “Sonth” Chutney in North India. People commonly called it “imli ki meethi Chutney”.
We found another variation of Saunth, which made with dry Mango Power (Amchur).
The chutney is a Low fat and vegetarian recipe.
Saunth or Sonth in Hindi means dried ginger or dried ginger powder. This sweet tamarind chutney spiced with dried ginger powder. So the chutney called as Saunth Chutney or Sonth Chutney.
Tamarind/Imli ki chutney popularly used in North Indian chaat snacks such as Dahi Bhalle & Dahi Vada. It found served with snacks/tiffin items like Kachori, Samosa, Pakora and with Panipuri in hotels.
Generally we find in road side Thellas. Also we found Dahi Vada as breakfast in some places of India.
The imli chutney is little thick, leaves soft touch. Jaggery adds sweetness while mixed with sourness of tamarind and the natural flavor and mild warmth that comes from dried ginger, cumin, and red chili powder.
Store the Imli chutney in an airtight bottle in the refrigerator which lasts for more than 4 months.
Dried tamarinds used in this recipe. Use Imli Paste or concentrate for preparation of Saunth. We have to adjust the amount of water & sugar on basis of the sourness of the concentrate or paste during preparation.
Preparation time: 4 hors
Cooking time: 12 mins.
Total time: 4 hrs 12 mins.
Kitchen: North Indian
Ingredients for Tamarind Chutney/Imli Chutney for Dahi Vada or Dahi Valla
- ½ cup seedless tamarind
- 1.75 cups of water
- ½ teaspoon of cumin seeds
- ½ teaspoon of saunth powder (ginger powder)
- 1 pinch of asafetida (hing)
- ¼ teaspoon of red chili powder
- 8 to 9 tablespoons of Jaggery or as per balanced sweetening requirement.
- 1 teaspoon of oil
- rock salt (sendha namak) or black salt as needed
How to make tamarind chutney/Imli Chutney for Dahi Vada or Dahi Valla
First we have to marinate the tamarind in water for 4-5 hours. You may soak it for overnight also. By soaking for 4-5 hours, the tamarind will get smooth by which we can squeeze the pulp of the tamarind easily.
After marinating, we have to squeeze the pulp of the tamarind in the same bowl or pan, which used for marinating the tamarind. You can use your hands for squeezing. Keep out the pulp by straining the water and keep it aside.
Add some oil in a small pan and after heating, the cumin have to add first. Then add the spice powders of dried ginger & red chili.
Then Strain the Tamarind pulp and cook it for 2-3 minutes.
Then Add Jaggery & salt and cook for 4-5 more minutes until the chutney mixture thickens slightly.
Then we have to cool it and after that store the cooled chutney in an airtight dry container and refrigerate to enjoy the sweet tamarind chutney as & when required.
Instructions for making Tamarind Chutney/Imli Chutney for Dahi Vada or Dahi Valla
Preparing tamarind pulp for chutney for Dahi Vada or Dahi Valla
- Soak the tamarind in water overnight or for 4 to 5 hours in a small bowl.
- Squeeze the pulp of the tamarind in the same bowl or pan by hand.
- Strain out the pulp from water and keep aside.
Making chutney of Tamarind for Dahi Vada or Dahi Valla
- Add one teaspoon of oil in a small pan and heat it.
- In a Lower flame, add the cumin seeds and allow them to crack.
- At the same time, add ginger powder, red chili powder, asafetida (Hing) and stir well.
- Add the strained tamarind pulp and mix well for 2-3 minutes.
- Then add Jaggery and salt and cook for 4-5 more minutes.
- Let it be thickening slightly and make it cool.
- After that, store the cooled mix in an airtight jar or container. Refrigerate it and enjoy the flavor with chatt or snacks.
- You can made the Tamarind chutney according to your needs by modifying the amount of water to make the chutney little thick depending on our choice.
- You can use Sugar in place of Jaggery. Sugar in this case is an alternative. But I recommend Jaggery for enjoying the actual flavor of the chutney. In case of sugar, the amount depends on the sweetness we want and also for balancing the sourness of Tamarind.
- For increasing the amount of chutney, add more the ingredientsas per the requirement.
- Store the Tamarind Chutney in an airtight Jar in the deep freezer to keep it fresh for upto five to six months. During need, remove from the deep freezer, thaw it, take out the required amount and immediately deep freeze the remaining chutney for a great storing.