Name: Dahi Bhalle / Dahi Vada recipe by Swapna Sunil at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: For Dahi wada: 1 cup urad dal ( split / whole ); 2 tbsp Rice flour; Salt to taste; For the Buttermilk: 1 cup Yoghurt/ curd; 2 to 2.5 cups water; 1 tsp Salt; For Tamarind chutney : 3 tbsp thick tamarind pulp; 1/2 tsp Chilli powder; 1/2 tsp Coriander/ Dhania powder; Salt to taste; 4 tbsp Sugar; 1/2 tsp Chaat Masala; For final assembling: Few sprigs cilantro / coriander chopped; 1 tsp Salt; 1 tsp Red chilli powder; 1/2 tsp Roasted cumin powder

ABOUT Dahi Bhalle / Dahi Vada RECIPE

Dahi vada is a perfect snack for hot summers. Tastes moist and cool when it slides through the mouth. This is the simplest and easiest snack ever to make, but making it the right way is important to yield perfect restaurant quality results.

Ingredients Serving: 4

For Dahi wada: 1 cup urad dal ( split / whole )
2 tbsp Rice flour
Salt to taste
For the Buttermilk: 1 cup Yoghurt/ curd
2 to 2.5 cups water
1 tsp Salt
For Tamarind chutney : 3 tbsp thick tamarind pulp
1/2 tsp Chilli powder
1/2 tsp Coriander/ Dhania powder
Salt to taste
4 tbsp Sugar
1/2 tsp Chaat Masala
For final assembling: Few sprigs cilantro / coriander chopped
1 tsp Salt
1 tsp Red chilli powder
1/2 tsp Roasted cumin powder

Instructions

Wash and soak the urad dal overnight in sufficient water. Next morning drain the water and grind into a smooth paste, add water if required.
The batter has to be thick like an Idli batter. Once the batter is ground, beat this by hand or hand blender or stand mixer with a paddle attachment until light and fluffy. When you drop a little batter to the bowl of water it should float on top.
Add the rice flour, salt and beat again for a couple of minutes. Heat oil for deep frying in a deep pan / kadai until moderately hot. Drop small golf sizes balls / like regular wada's in oil and fry until golden on medium heat. Later drain on to a paper towel.
Once all the wada's are fried, prick them with a fork all over. Drop these wada's in water and let them sit in water for 20 minutes.
Squeeze out the water from wada's. Make buttermilk in a wide deep dish using 1 cup of thick yoghurt, 2 cups of water or more. Whisk until even without any lumps of yoghurt, add a tsp of salt to the buttermilk and mix again.
Add the wada's to this buttermilk and allow them to sit for at least 2 hours.
Once the wadas turn soft take around 5 to 6 balls to a bowl add 2 to 3 tbsp of buttermilk in which the wada's were soaked, drizzle a spoonful of tamarind chutney, sprinkle pinch of red chilli powder, salt and roasted cumin powder, chopped coriander leaves. Serve this chilled.

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