Easy Dahi Vada Recipe | How To Make Dahi Vada Indian Recipe 2024

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About Dahi Vada Recipe

Dahi Vada Recipe is a famous delicious Indian food and this recipe is made in different parts of India. Its origin is believed to be in the northern states of India, such as Punjab, Haryana, Uttar Pradesh and Rajasthan. It is often prepared and served there on many festivals and special occasions.

The taste of ( Dahi Vada Recipe ) varies slightly in different parts, like in South India it is called ‘Dahi Vada’ and there it is prepared with South Indian flavour. But basically, it is popular in North Indian cuisine.

How To Make Dahi Vada Recipe

Be it the festival of Holi or the festival of Diwali, we like to make Dahi Vada Recipe in every festival and today I have brought for you a very easy recipe of Dahi Vada, along with this, I have also told the recipe of green chutney and this sweet and sour chutney. If you find this recipe completely complete , then let’s start making today’s fun sweet and sour spicy Dahi Bade recipe.

What is added first to make Dahi vada?

To make dahi vada, first of all we take soaked dahi vada.

So here you can mix both moong dal and urad dal. If you want, you can make it completely with urad dal or you can make it by mixing both.

Which Dal should be used in Dahi Vada?

So here I have taken half a cup of urad dal and one cup of moong dal. I had soaked both of them in water overnight and then drained the water.

Now blend this mixture in a mixer jar. Vadas become more tasty if you make them by mixing both urad and moong, but this is optional, if you want you can use only urad.

Now add two inches of ginger in it and after that add three to four spoons of water. Do not use too much water otherwise the batter will become a little thin and we will make a coarse paste out of it. While blending it, you have to keep in mind that Do not make very fine paste, keep it a little coarse otherwise the vada gets a good crunch.

Which item should be added to Dahi Vada?

So here I have grinded it, because of the use of water less than 10 is perfect, so what to do now is take some green chillies and coriander leaves. So here, as per your plan, you can add green chillies and coriander leaves but as we have to knead this mixture with hands, I would suggest adding green chillies later.

Then this is the vada mixture, I take it in a big vessel and in it we will add one-fourth teaspoon asafoetida, asafoetida helps in direction plus it enhances the taste of vada, add salt and beat it well, I used too much salt. Here I have added a little salt and asked the Vada mixture to fit by rotating it with my hands. The more fitting the Vada mixture is, the lighter the Vada mixture will be and the more it will become spongy.

So keep stirring it continuously for at least 2 minutes. If there are sons here, if they are from one direction, then there is a mixture, it will continue to lighten, which means it will start swelling. So now what we will do is add green chillies and coriander leaves in it and after that either mix it from this point or mix it with hands, you will have to keep this mixture for at least 10 minutes so that it swells well as it is said. When we make the batter which is big or small, the better the batter is, the better the Vada or Idli is made, so cover it and keep it aside for 10 minutes.

Till then what to do is that we will heat oil in the pan and keep water in a vessel, then put this water here, I put a little salt in it, you can also use sugar along with it, that is, you can use salt by mixing sugar.

If we have to fry the napad and put it in this water, then the water should not be hot or cold, we have to use room temperature water and this batter here has swelled well.

How is Vada made?

So let us go into the process of making Vada , here I will tell you that you should use your hands to make Vada. First you put a little batter in the oil and check if it starts telling the experiment, that means the batter is our pocket and after that add little by little mixer like this and after that we will fry it.

If you want to make the bigger Dahi Vada bigger, then add more quantity in it. The bigger ones look better in appearance and serve better, so adjust the size as per your requirement. .

If you want it bigger then you can make it bigger or make it smaller as is. Keep turning it here and fry on medium flame until it turns golden brown.

First keep the gas flame medium and not on high flame. Will cook it very well from inside. As soon as its color becomes golden, it will appear golden. Take it out so you don’t have to take it out on tissue paper.

You take it out and then put it directly in the salt water solution that we have made. You put only hot water in it. We have used normal water, so whatever is hot, you will clean it properly.

You can make many Vada Recipes from this Vada like you can make Shikanji Vada, you can make Kadhi Pakoda from this Vada and you can eat it just like this with chutney.

So after putting the elders in water you will leave it for 10 minutes.

What will happen is that the salt water will soften the vadas and they will become even softer. Do not soak them for more than 10 minutes otherwise the vadas will become too soft. So as long as it remains in water, what will we do? Let’s make chutney.

How to make chutney for Dahi Vada Recipe?

So first of all we will make tamarind chutney. So here I have taken half a cup of tamarind juice and we will put it in the pan. I had soaked the tamarind in water an hour ago.

After that it is filtered, after this we will add some water in it and along with it add red chilli powder, roasted cumin powder and salt, then fry the cumin on the pan for two minutes, after that make a powder and add salt and along with it Add two tablespoons of sugar, now we will mix it all and cook on low flame for 2 minutes.

As it cooks, its texture will change slightly and its color will also start becoming very round, so I would not cook it for more than 2 minutes.

Our chutney is ready, you can store this chutney and use it for two weeks. So here this red one has been made into a sweet and sour chutney.

So what we will do now is make green chutney. So to make green chutney, I have taken this mixture jar here.

We will put it in this. Coriander leaves, mint leaves, garlic, green chillies and ginger. If you do not eat garlic then you can skip it. So put all these things in the mixture jar here. You can also use a little lemon or curd in the chutney, that also makes the chutney very good, so add salt here, add two spoons of water and after that close the lid of the jar and make a paste.

So first we made red chutney and look at the green chutney, our chutney is ready, we have prepared the vada, now we move to the next process. What we will do is that we will take out the water from the bigger one, then place it on our palms and mix it gently.

So that the water in it comes out and the vadas become a little dry, then in this process, squeeze all the vadas. Do not press too much, otherwise they will start breaking. You can keep these vadas in the fridge and use them for two days. If you put them in Kadhi Pakoda or Dahi Vada or Kanchi Vada then our Vada is ready, now we move to the next process. What to do: Take as much curd in a vessel as you want to use.

Take it in a vessel, there is salt and sugar in it, then after adding half a teaspoon of salt and one teaspoon of sugar and a little water, we will beat it well.

You can use a Chittor kneader or beat the curd with a whisk until it becomes smooth. Dahi Vada tastes better.

So, if you take this conclusion here, then the curd of our Dahi Vada is ready.

I did not make it too thick and it is not too thick, I kept it medium. When we make dahi vada, we keep it in a big process plate and pour it over it. You should not do this that you soak this or that big vada and after that you should keep it in the fridge. If you want to serve it, then you can serve it by decorating it. Do it.

So whatever the vada is, it will cook and the pada will become soft and at least you should keep it for 10 minutes and after 10 minutes mix it and serve.

How to serve Dahi Vada Recipe?

So this is our Mini Dahi Vada which is ready. Look at it, it looks like Gulab Jamun. To do everything, you take it out in a serving plate or bowl. After taking it out, I pour a little curd mixture on it. As I said, whether you make the big one in small size or big size is up to you.

So here I put a little curd on it, then what will we do now? If you want to add green chutney and red chutney over it, then I have added this green chutney here and add sweet and sour tamarind chutney along with it. If you have not made red chutney then you can use tomato chutney instead.

So put this red chutney here, I will sprinkle a little salt on it. Keep in mind that we have added salt in the curd, so the use of salt has to be reduced.

Then we will put chaat masala powder on it. There is salt in chaat masala, so we will add salt accordingly. After this, we will add roasted cumin powder in it. If you want, you can eat it like this too. Roasted cumin brings a very good flavor. Put this roasted cumin here and add a little red chili powder on top of it. Use Kashmiri red chilli, it looks good and is not spicy.

So add this red chilli powder and after that we will put finely chopped coriander leaves on top of it.

If you want, you can add pomegranate seeds on it and add Bhujiya on it. You can do whatever decoration you like as per your choice. I have kept it very simple, so our super tasty spicy dahi vada is ready.

Which you made in Holi and then celebrated in Diwali, you can make it again like this also. It is not necessary that you have to wait for the dal, then you must try this recipe of Dahi Bade and after trying it, if you like it then definitely like and share the recipe. Don’t forget.

You should also include this recipe of ours.

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Easy Dahi Vada Recipe | How To Make Dahi Vada Indian Recipe 2024

Recipe by NitishCourse: Lunch

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

300

kcal

Ingredients

• 1. Curd

• 2. Tamarind

• 3. Moong dal and urad dal

• 4. financial address

• 5. green chilli

• 6. Asafoetida

• 7. salt as per taste

• 8. Water

• 9. Oil

• 10. Sugar

• 11. Roasted Red Chilli Powder

• 12. roasted cumin powder

• 13. mint leaves

• 14. Garlic

• 15. Ginger

• 16. Lemon

• 17. kashmiri red chilli

• 18. Besan Bhujia

Directions

Notes

• The usage and quantity of all the ingredients are mentioned in the recipe above. Use all these ingredients as per the quantity of your Dahi Vada Recipe.