We’re on Day 3 of #30days30plates and today I have one of my favorites for you – dahi vada! Or is it dahi bhalla? In India, it is called dahi vada but in Pakistan it’s known as dahi bhalla. Whatever you call it, there is one universal truth – IT’S DELICIOUS!
Dahi vada is a pillow-y fried savory doughnut-like lentil dumpling that is soaked in liquid to soften up and then “dressed” with yogurt and spices. It is fantastic snack food and perfect for parties. It used to be a labor intensive dish but the way that I am going to show you how to make it will blow your mind. It’s so easy and with a few simple ingredients you can have delicious dahi vadas!
Let’s get started, shall we?
First, you will need to get urad daal – which is a split black gram. You can buy this and the rest of the ingredients at your local Pakistani/Indian grocery store. You will need to soak one and a half cups of daal in water overnight. Don’t skip this step!
After the daal has soaked, drain the daal and place it into a strong blender, I have and LOVE my Vitamix, and add in 3/4 cup of water.
The amount of water that you will need will vary on how your daal actually soaked, I would start with 1/2 a cup and then work your way up. You want to whip the daal in the blender so it aerates. This will give your vadas the pillowy light consistency that you want. When you’re done it should look something like this.
Add in one teaspoon of kosher salt, 1/4 teaspoon of chaat masala, 1/2 teaspoon cumin seeds, 1/4 teaspoon black salt (if you can’t find this add 1/4 teaspoon more of chaat masala) and a shake of asafetida which equals about 1/8 of a teaspoon.
In a large pot heat up oil till it is 325 degrees Fahrenheit. I always fry with a Fry Thermometer and I think you should too! I prefer frying with canola oil btw.
Now we’re ready to fry! I use a Medium Cookie Scoop to make it easier for me to get the dough out and to get professional looking vadas that are all the same size.
After they’re perfectly light golden brown, take them out and dunk them in the yogurt mixture to soak for about 15 minutes.
Top the vadas with a plain yogurt that has been thinned out and sweetened. For one cup of yogurt add in 1/4 cup of water, one teaspoon of sugar and one teaspoon of chaat masala. Mix this together and then add on top.
If you are not going to be serving this immediately, make the yogurt mixture as liquidy as you can, adjusting with seasoning – taste as you go along. The vadas will act like a sponge and sop up all the liquid as they sit.
Now we’re done!
I hope you enjoy this recipe and please let me know how it goes if you try it out!