Rainbow Dahi Vada: A Colorful Celebration in Every Bite

Craving a refreshing and flavorful North Indian snack? Dahi Vada, also known as Dahi Bhalla, is a perfect choice! This dish features crispy lentil fritters (Vada) dunked in creamy yogurt (Dahi) creating a delightful textural and taste contrast.

Here’s how to make Dahi Vada at home: Soak urad dal and moong dal, grind them into separate batters, combine, and fry into golden Vadas. Soak the Vadas (optional), whisk chilled curd, and assemble by letting the Vadas soak in the yogurt for at least 2 hours. Don’t forget the chutneys and toppings for an explosion of flavor!

Ingredients

• For the Vada
  • 1 cup Urad Dal (Whole Black Gram)
  • ¼ cup Moong Dal (Split Yellow Gram)
  • 1 tsp Cumin Seeds
  • ¼ tsp Salt
  • ½ inch Ginger (peeled)
  • 1 Green Chili
  • ⅛ tsp Hing (Asafoetida)
  • Oil for frying

• For the Dahi (Yogurt)
  • 2.5 cups Curd (Yogurt), chilled

• For the Garnishes (Optional):
  • Green Chutney
  • Sweet Chutney
  • Pomegranate Seeds
  • Chopped Coriander Leaves
  • Cumin Powder
  • Chaat Masala
  • Chili Powder

Instructions

Soak the Dals

Wash and soak both urad dal and moong dal in separate bowls for at least 5 hours, or overnight.

Grind the Batter

Drain the soaked dals and grind them separately into a smooth and thick batter. You can use a blender or a grinder for this. For the urad dal batter, add cumin seeds, ginger, green chili, hing, and salt while grinding.

Mix the Batters

Combine the urad dal batter and moong dal batter in a large bowl. The final batter should be thick and fluffy.

Fry the Vadas

Heat oil in a deep pan or kadai. Once hot, drop small dollops of batter into the oil using a wet spoon. Fry the Vadas on medium heat until golden brown and crisp from all sides.

Soak the Vadas (Optional)

While the Vadas are still hot, you can soak them in water for 2-3 minutes to remove excess oil.

Prepare the Dahi

Whisk the chilled curd (yogurt) until smooth. Adjust the taste with salt if needed.

Assemble Dahi Vada

Gently place the fried Vadas in a serving bowl. Pour the chilled curd over the Vadas, ensuring they are submerged. Let them soak for at least 2 hours, or even overnight for a richer flavor.

Garnish and Serve

Before serving, drizzle both green chutney and sweet chutney over the Dahi Vada. Sprinkle with cumin powder, chaat masala, and chili powder (optional). Garnish with chopped coriander leaves and pomegranate seeds for a pop of color.

Tips

• Use chilled water while grinding the batter to get fluffier Vadas.
• Don’t overcook the Vadas, they should be golden brown and crispy on the outside, but soft on the inside.
• Adjust the amount of chilies and spices according to your preference.
• You can find pre-made green chutney and sweet chutney at Indian grocery stores.

Enjoy your delicious Dahi Vada!