Moong Dal dahi Vada | Dahi Bhalla Recipe | Learn how to make moong dal dahi vada with step by step photos and video. . Dahi vada is also known as dahi bhalla. These are fried lentil doughnuts dunked in yogurt and topped with some tamarind chutney, and some special Dahi vada masala powder. It is one of the most popular street food and festive desserts/snack. Mostly it is made with urad dal because urad dal Dahi vada is extra fluffy and moist in texture. But today we are making moong dal vada which is not as soft as urad dal vada. But still, it tastes yummy, soft in texture. And it is also light as compared to urad dal vada.
Dahi vada has different names like in north India, it is knowns as Dahi Bhalla. And in tamil it is called thayir vadai, perugu vadau in telgu and mosaru vade in kannda.
What is dahi vada ?
Dahi vada is popular street food and a festive dish made with split black gram or moong dal. It is soaked and ground in a fine paste then fry them like small doughnuts, soaked in a creamy yogurt mix. Dahi is the Hindi name of yogurt and vada is a savory fried Indian doughnut. It is dunked in yogurt and topped with green chutney, tamarind chutney.
And the final touch is a special Dahi vada masala that is made with roasted cumin powder, red chili powder, and some black salt. For the masala, dry roast some cumin for 2 to 3 minutes and grind it into fine powder. Then mix it with some red chili powder and some black salt.
You can find the tamarind chutney recipe here for this Dahi vada:
TAMARIND CHUTNEY RECIPE
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- 2 to 3 small bowl of moong dal
- 1 tbsp green chilies
- 1 tbsp grated ginger
- 1 tbsp salt
- Some mustard oil for frying the vada
- Curd as required
- 2 to 3 tbsp sugar
- 1 tbsp salt
- 300 to 400 ml water
- Tamarind chutney
- Vada masala( 1 to 2 tbsp roasted cumin powder, 1 tbsp red chili powder, ½ tbsp black salt)
How to make moong dal dahi vada ?
First, take some dal and soak it for 2 to 3 hours. Then rinse it with water. Drain out the water.
Now take a jar, add some soaked moong dal and add 1 to 2 tbsp water while grinding. Grind it into a smooth paste. Do not add too much water to the batter.
Now beat the batter thoroughly with your hands until it is light and fluffy. It takes almost 4 to 5 minutes. You can check them like this, takes some water in a bowl. Drop a small batter in it. If it floats on the surface. It is done. Or if not, beat it for more.
Now add chopped green chilies. Add grated ginger. Add salt. Mix well.
Now take some mustard oil in a kadhai. Heat it for 2 to 3 minutes on a high flame. Then drop small size dal batter in the oil.
And fry them on high flame until it turns light golden in color. Do not over fry the vadas. It takes 2 minutes on a high flame. After that remove it from the oil.
And immediately place them in a water bowl. Repeat the same process for other batches.
Now take a bowl. Take 2 to 3 large tbsp curd. Add salt. Add sugar.
Mix well. Then add water. Mix well.
Now squeeze the vada and remove it from the water. Add it into this curd water. Make all of them like this. You can store them for 7 to 8 days in the fridge.
For vada masala- take some roasted cumin powder. add red chili powder. add black salt. Mix well. It is ready.
Now for serving, take a vada. Add some fresh curd over it. First, whisk the curd with some salt and sugar, then use it.
Now add tamarind chutney.
You can also add green chutney as well. Now sprinkle some special masala. It is ready to serve.