A delicious side dish, a dessert these deep-fried fitters of dal are steeped in curds, topped with tangy and spicy chutneys that tingle your tastebuds! Just delicious must try!
Prep Time1 hourhr
Cook Time40 minutesmins
Soak time:4 hourshrs
Total Time5 hourshrs40 minutesmins
Course: Chaat, Dessert, Side Dish, Snack
Cuisine: Indian
Keyword: dahi Bara, Dahi Bhalla Chaat, Dahi Vada Recipe, Dahi Wada, Deep Fried, Indian Street Food
Rinse and soak moong dal and urid dal for 2-4 hours.
To make the Tamarind and Dates Chutney:
While the dal is soaking add the dates/ meethi chutney in a pan. Similarly, add the tamarind mixture to another pan. Add a cup of water and pressure cook for 2 whistles. Let the pressure drop naturally.
Add the dates mixture in the chutney pot mixer and grind to a smooth paste. Add water if needed.
Transfer to a small saucepan and cook till it thickens and is smooth. Strain to a small serving bowl and cool. Set aside.
Similarly, grind the tamarind to a smooth paste cook and strain.
Meanwhile set up your work station for the deep frying of the Dahi bhalla.
Kadhai/wok with a slotted spoon fro frying, a small bowl of water to dip your fingers or spoon(A).
Iin a big bowl add some Lukewarm water(B). In another bowl add ½ cup curds and ½ litre water. Whisk well. (C)
The biggest bowl you find to line your wade in (D).
Lets take a look at the dal now. Drain and reserver the water then grind fine with minimum water to a fine paste. Use the reserved water to grind.
Your batter is done when it is smooth and fine. The test for the batter is try adding a small blob of the batter in a bowl of water. If it floats your batter is done.
Heat the oil in a kadhai/wok.
Add salt in the batter and whisk well till it is light and fluffy. Once your batter is ready, start frying.
Dip your fingers in bowl A. Wet your fingers well and make small portions of the dough and deep fry. You can also use teaspoons to drop the small blobs in the oil.
Deep fry on medium heat till golden brown. Drain well.
Once you get one batch out of the oil transfer to a bigger bowl of lukewarm water(B). Let then soak till you add more batter in the oil.
Squeeze out the soaked deep-fried balls of vada and transfer in a bowl of watery Dahi(C). Soak till you get the next batch ready.
Then transfer from the watery Dahi to a dish (D).
Lay the vadas in a layer add some thicker buttermilk.
Finsh off with all the wadas. Add some creamy curds on the vada and set in the fridge.
To make the green chutney:
Blend all the ingredients to fine paste. Set aside.
Prepare Dahi:
Whisk the Dahi/ yogurt with salt and powdered sugar( if using). Keep it in the fridge to cool.
Plating up Dahi Bhalla Chaat:
Add 3-4 vadas to a plate. Take care they will break easily.
Add creamy Dahi on top about 3-4 tablespoons.
Add the tamarind chutney, dates chutney and green chutney if using.
Sprinkle some chaat masala, red chilli powder and cumin powder on top.
You can also add some sev and pomegranate arils on top.