Dahi vada / bhalla

vadas in curd

Recipe by usha of dubai, AE

nice for an evening snack

Ingredients vegetarian 4 servings

  • 2 cups - Urad dal / black gram dal
  • Salt to taste
  • Oil to deep fry

Yogurt sauce 

  • 2 to 3 cups - Yogurt ( chilled)
  • 1/2 tsp - Jeera / cumin ( dry roast and powder)
  • 1/4 tsp - Red chili powder ( to sprinkle )
  • 1/2 tsp - Chaat masala powder ( to sprinkle )
  • 1 tbsp - Tamarind Chutney
  • 1 tbsp - Coriander leaves, chopped
  • Salt to taste

Directions

  1. Wash and soak urad dal for 2 hours and grind urad dal little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work. Grind to a thick smooth paste. Add salt and mix well.
  2. Wet your palms with water, take a small amount and form a ball.
  3. Place in the center of the palm. Flatten and make a hole in the center, like a doughnut Or just make round balls and fry as round vada's.Wet the palm when shaping each vada. Water will prevent the paste from sticking to the palm.
  4. Heat a kadai or a wok with enough oil to deep fry on medium heat.
  5. When the oil is hot, carefully slide the vada/bhalle into the oil and deep fry till crisp and golden brown in colour. Drain excess oil.
  6. Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada between your palms, to drain off excess water. Set aside
  7. Beat curds well with salt as required in a serving dish. Add the vadas/bhalle to the beaten yogurt.
  8. Garnish - Sprinkle red chili powder, roasted jeera powder, chaat masala powder and coriander leaves over the  vadas.
    Serve the vada in a serving dish with tamarind chutney(optional)
Tip: Vada can be made in advance and stored in refrigerator. When needed......soak them in lukewarm water and follow the above method after soaking in water.

Comments

jean chaurasia

After grinding the urad dal add a pinch of hing, crushed pepper and finely chopped ginger and salt for added taste.

sheenam ohri

this is really a very delicious snacks and we can use these vadas/bhallas to make papri chaat.