Dahi Vada or Dahi Bhalla is a colossally mainstream Indian chaat dish. This protein pressed, without gluten formula is produced using lentil wastes dunked in whipped velvety yogurt and showered with sweet and hot chutney and flavors. Its filled in as a tidbit, hors d’oeuvre or side with principle dinner and is completely dissolve in mouth flavorful!!


Dahi implies yogurt and vada is squanders (pan fried kind) so the strict interpretation for these is wastes dunked in yogurt.

To make these as dahi vada, drench these vadas in water till delicate and afterward layer with yogurt, chutney and flavors and there you have delightful Dahi Vada prepared!!

Dahi Vada can be filled in as bite, canapé or as a side dish with the primary dinner. You will discover these from the street side chaat slows down (road merchants) called as dahi bhalla chaat (in Delhi), to most Indian wedding menus just as in very good quality café and even in homes.


The appropriate response is yes!! Dahi Vada and Dahi bhalla are same dish simply known diversely in various pieces of India.

I have grown up eating these delicate elastic yogurt loaded lentil misuses, knowing them as dahi vada yet my better half calls them Dahi bhalla. Indeed, even today when I ask him would it be a good idea for me to make dahi vada? His reaction would you say you is, mean bhalla?

The explanation being Northern India knows them as dahi bhalla where as Maharashtra and around they are called dahi vada. I’ve additionally heard individuals call them dahi bara or dahi bade.

Whatever you like to call them, they are essentially heavenly so unquestionably attempt them in the event that you haven’t as of now!! They are soften in mouth delicate, succulent and amazingly enticing, wager you can’t quit eating these.

Ingredients To Make Dahi Vadas

• 3/4 cup split skinned black lentils (Urad dal)
• 3 tbsp Split Yellow Lentils (Moong Dal)3 tbsp
• 1 Green Chili
• 1 inch Ginger
• 1/2 tsp Salt or according to your taste
• Oil for frying vada

Assembling ingredients (for about 10-12 vada’s )

• 2 cups Yogurt chilled (Dahi)
• 1/4 tsp Salt adjust to taste
• 1/2 tsp Sugar adjust to taste
• 1/4 cup Tamarind Chutney
• 2 tbsp Mint Cilantro Chutney
• 1/2 tsp Roasted Ground Cumin powder (Jeera powder)
• 1/4 tsp Kashmiri red chili powder
• Cilantro/green corriander leaves chopped, to garnish


Soak the lentils

1. Take the lentils in a large bowl and wash them a few times until the water runs clear. Soak them overnight. If you are in a pinch, you can soak them in warm water for 4 hours.

Make the batter

1. Drain the soaking water. Add ginger, green chili pepper, salt and lentils to a blender.
2. Grind on low to medium speed to form a almost smooth batter. The batter should be thick and of dropping consistency. Remove in a large bowl. (Add a little water 1 tbsp at a time if needed for blending)
3. Whip the lentil batter vigorously to make it light and fluffy. You can do that with a spoon or ladle. (To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with water. If the ball immediately starts to float on top, the batter is ready to make vada.)

Fry the Vada

1. Heat oil in a wok or kadhai. Make sure the oil is hot before making the Vada’s. You can check by dropping a single drop of the batter, it should rise to the top of the oil immediately. After the oil is hot, reduce to medium heat.
2. Add the batter to the oil using a spoon or ice-cream scooper. Or you can use your hands to make round shape vada or (Take water in a small bowl. Take a large spoon, dip it in water, then take batter in the spoon and drop it in the hot oil. Now before making the next vada, dip the spoon in water again and then take the batter. Repeat for each vada)
3. When you drop the Vada’s in the oil, then keep pouring oil over them using a ladle. When the Vada’s look cooked (golden brown in color) are done on one side, flip them over with a ladle.
4. When the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil. Fry in batches. Do not overcrowd when frying the Vadas.

Soak the Vada’s

1. Now soak the vada’s in lukewarm water as soon as they are fried for about 15 minutes. The vada’s will soak up the water, double in size and become super soft.
2. Now take each vada and gently press in between of your palms to remove excess water.

Assemble the Dahi Vada

1. Whisk the yogurt and season it with salt and sugar. If the yogurt is too thick, add some water or milk to get the right consistency.
2. Place the softened vada’s in a bowl. Pour the yogurt over them, so they are all covered with the yogurt. Drop the tamarind chutney and mint cilantro chutney over them and sprinkle the roasted cumin powder and red chili powder.
3. (optional) You can now refrigerate this for 1-2 hours so the lentil balls soak in the yogurt.
4. Garnish with some cilantro/green coriander leaves and Enjoy!


1. Whenever you are making bhalle, try and use moong dal and urad dal together. This is done so that there is no heaviness in the stomach after eating them. As urad dal can be a litt…
2. To make the batter fluffy, make sure you use a hand blender or a whisker. This will make the batter light and will double in size.
3. To check if the batter is made, you can check in a little water. Fill a glass with water and add a drop of this dal batter. If it is of the right consistency, the batter will floa…
4. For the right consistency of the batter, do not add much water in it as this will make it thin.
5. If you want the Bhallas of the same size, you can use a scoop to drop the batter in hot oil. And make sure that oil is at right temperature, which means it should be on medium flame…