Dahi Vada (Bhalla)

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For vadas:
  • 1/2 cup - urad dal
  • 1/2 cup - chavla dal (black eyed bean)
  • 1 cup - moong dal (yellow)
  • Oil to deep fry
  • For topping:
  • 3 cup - fresh curd
  • 1 cup - milk
  • 1/2 cup - tamarind chutney
  • 1/4 cup - green chutney
  • 2 tbsp - coriander, finely chopped
  • For sprinkling:
  • 1 tsp - cumin powder
  • Salt
  • 1 tsp - red chilli powder
  • 1 onion, finely chopped, optional

How to Make Dahi Vada (Bhalla)

  • Mix, wash and soak all dals together for 6-7 hours.
  • Wet grind to make a thick batter.
  • Beat till fluffy
  • Heat oil in large frying pan. Drop in pingpong ball-sized lumps of batter.
  • Deep fry till very light golden. Drain and keep aside.
  • Put hot vadas in salted water and soak for 30 minutes.
  • Remove, squeeze out the water and and put in plain water.
  • Change this water 3-4 times till the oily nature disappears from the vadas
  • Spread a moist muslin cloth in a large shallow bowl.
  • Press out each vada gently between palms, place in cloth.
  • Repeat for all, pile and keep in fridge covered till required.
  • Chill curd and milk.
  • To serve:
  • Beat together curd and milk till smooth.
  • Arrange some vadas at the base of a bowl.
  • Pour enough curd to cover vadas.
  • Drizzle some tamarind and green chutney over it.
  • Sprinkle salt, red chilli powder, cumin powder.
  • Sprinkle chopped coriander and onions as garnish.
  • Serve chilled