Dahi Vada (Urad and Mung Dal Dumplings) in Yoghurt Sauce (No Filling)
Plain Dahi Vada / Bhalla
Dahi Vadae or Bhallae (Singular Vada or Bhalla) belong to a group of snacks collectively called 'Chaat'. The word Chaat roughly means 'finger licking good'. Vadae are served dipped in spiced yoghurt, with Green Mango Chutney and Imli Chutney on the side. These ones are plain, without any stuffing.
Also see Filled Dahi Vada (Urad and Mung Dal Dumplings) in Yoghurt Sauce
A ready-made dal Vada mix of any good brand, available at most Indian grocers can replace ingredients marked *, and ensure success as well as saving time. If using ready mix, follow instructions on the packet.
Makes about 20 - exact number will vary depending upon the size you make.
Ingredients
- For Vadas:
- 250 gm. urad/urd/urid or black gram dal, skinless*
- 50 gm. moong or green gram dal, skinless*
- A good pinch of baking powder* (to make them light)
- 1 tsp. salt*
- Oil for deep frying
- A handkerchief size muslin cloth or a thin plastic sheet.
- For yoghurt dip:
- 1 litre yoghurt
- Salt to taste (kala namak or black rock salt is good)
- 1/2 tsp. of roast cumin powder
- 1/2 tsp. chilli powder
- To serve:
- Tamarind Chutney
- Green Chutney
- 1/2 tsp. of roast cumin powder
- 1/2 tsp. chilli powder
Instructions
- Soak both dals overnight or for 5-6 hours, mixed with enough water to cover.
- Grind dals together in a coffee grinder to a coarse, semolina like consistency. It should not be completely smooth. The consistency needs to be like a very soft dough, not a batter. So add water slowly, as needed. You can always add more later, if too stiff.
- Add baking powder and mix thoroughly.
- Start heating the oil in a wok or karahi.
- On a smooth work surface, spread wetted muslin (or old handkerchief).
- Place small portions, approximately 1 heaped tablespoon full of the vada mix on the cloth. With wetted fingers, spread each blob gently into a flat circle, like a small burger.
- Make a hole in the centre, as in picture. This hole stops them from ballooning up during frying.
- Once you have made 5-6 vadae this way, gently lift one edge of the muslin from the work surface with one hand. Using wetted fingers of your right hand, peel/ease off one vada at a time from the cloth.
- Gently slide it into hot oil from the side of the wok.
- Fry in a group of 4-6, on medium heat, until light golden brown on both sides. Do not have the oil too hot, otherwise they will remain uncooked in the centre.
- Keep aside.
- Making yoghurt dip:
- Mix yoghurt and spices in a bowl and beat lightly to a smooth, batter like consistency. Keep aside.
- Serving: Soak 1-2 vadae per person in warm, salted water for 5-10 minutes. Don't leave them in water, they will break up.
- On a wide shallow dish, spread a few spoonfuls of prepared yoghurt.
- Lift each vada out of the water, press lightly between two palms to squeeze out the water, dip in yoghurt sauce, and arrange on the platter side by side, NOT overlapping. Overlapping them will make them break during serving.
- Spoon some more yoghurt on top of the vadas, to cover them properly.
- Just before serving, spread some more yoghurt on top of Vadas, decorate with a sprinkle of roast cumin powder and chilli powder.
- Serve chilled, with Tamarind Chutney and Green Chutney on the side, so people can help themselves to their taste.
Notes
- Notes
- Vadas can also be served hot as a snack, at step 9, without dipping in the yoghurt sauce, with Coconut Chutney 1, Priya's , Coconut Chutney 2, Mamta's or Coriander, Mint, Mango/Apple Green Chutney (Chatni).