Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       Enjoy !!!!

Thayir Vadai (Curd / Dahi Vada - South Indian Style)

          This is one great comfort food for me after Curd Rice. This yummy dish is almost similar to Dahi Vada / Bhalla, but minus the chutneys. In this version of mine, a tempering of mustard seeds, curry leaves and dry red chili is added to the end product. You can enjoy it for breakfast, lunch, dinner or as a snack.

• 1 cup urad dal (split black gram), soaked overnight
• salt to taste
• 1/2 tsp. peppercorns, crushed
• 1/2 tsp. cumin seeds
• 1 tsp. grated ginger
• oil to deep fry
• 1/2 cup fresh grated coconut
• 1-2 green chilies
• 1 tbsp. oil
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves
• 1 cup yoghurt
• 1 tsp. grated carrot
• salt to taste
• pinch of pepper powder
• pinch of red chili powder
• 1 tbsp. coriander leaves, chopped
• 1 fresh green / red chili, chopped

          Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.

          Heat oil in a pan. Dip your hands in a bowl of water. Take a portion of the batter and give a round shape to it. Make a hole in the centre with your thumb.

          Gently slide in the vada in hot oil and fry on a medium flame till it is golden and crisp. Immediately drop in a bowl of water and let them soak for a while. Then squeeze out the water by pressing in between your palms. Keep aside.

          Grind the coconut and green chilies. Add in the yoghurt, some water to dilute it, salt, coriander leaves (save some for garnishing), grated carrot and chopped chili. Mix well. 

          Heat 1 tbsp. oil and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal and curry leaves. Sauté for a few seconds and switch off the flame.

          Pour this tempering over the spiced yoghurt. Dip the vadas in it and let it soak for some time. Serve, garnished with pepper powder, red chili powder and coriander leaves.

Mixed Dal Dahi Vada (Fried Lentil Dumplings in Spiced Yoghurt)

          A north Indian Delicacy, this yummy Dahi Vada or Dahi Bhalla is my all time favourite snack. In the South it goes by the name of Curd Vadai and minus the chutneys. They are not only light on the stomach but is also a nutritious and a healthy snack with the goodness of lentils. 

          The vadas are generally made of urad dal (split black gram lentil), but today I would like to share a mixed dal vada that I prepared for some variation. So get going and dish out this delectable snack and relish it in the comfort of your home with family and friends. 

• 1/2 cup mixed dal, soaked overnight
• salt to taste
• 1" ginger
• 2 green chilies
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. garam masala powder
• 1 tsp. flax seed
• pinch of baking soda
• oil to deep fry
• 1 cup yogurt, well beaten with some salt
• 2-3 tbsp. green chutney
• 2-3 tbsp. sweet tamarind chutney
• 2 tbsp. sev / bhujia
• 1 tbsp. chopped coriander leaves
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili powder

           Grind the soaked and drained mixed dal along with all the ingredients starting from salt to garam masala powder. Then add in the flax seed and baking soda. Mix the batter well.

          Heat oil in a pan and drop spoonful of the batter and deep fry them on a medium flame till light golden in color. Immediately drop them in cold water for a couple of minutes.

           Then squeeze out the water gently between your palms and keep them aside. This is to make the vadas soft and spongy.

          To serve - Arrange the vadas on a serving plate and pour the beaten yoghurt over it. Then drizzle some green chutney and sweet tamarind chutney. 

          Next sprinkle the sev, coriander leaves, roasted cumin powder, pepper powder and red chili powder. Voila!! Your Mixed Dal Dahi Vada is ready to be devoured. Bon Appetit!!