Dahi Vada | Dahi Bhalla
Dahi Vada or Dahi Bhalla is a form of chaat originated in India. Holi- the festival of colors is very popular across India. Holi is a festival of spring- Celebrated as a divine & eternal love of Radha-Krishna. This festival also signifies the triumph of good over evil, as it celebrates the victory of Narsimha over Hrianyakashipu. It is one of the signature dishes of this festival & almost every North Indian kitchen treats you with this delicacy during the Holi festival. Today I am excited to present the recipe & the history of Dahi Vada.
History
Food historian KT Achaya mentioned in his book ‘The story of our Food’ – It has been mentioned as Kshiravata in the Sanskrit encyclopedia ‘Manasollasa’. Manasollasa is a 12th-century text composed by Someshwara III king who ruled South India. As per food historian KT Achaya, Dahi(Curd) was mentioned during the Vedic age & Vada was popular as Vadai in ancient Tamil around 100 BCE. The combination of both Dahi & Vada was mentioned in Manasollasa as Kshirvata.
This delicacy is found in different cities in India. The seasoning may differ from city to city, but the basic ingredient of Vada remain the same. So, keep enjoying the various dishes from the Indian Subcontinent and, I am sure, the variety of recipes will surprise you all. Prepared with a fusion of ingredients Dahi Bhalla is considered to be one of the best dishes to treat your family and friends on special occasions. This traditional recipes hold a special place in North Indian kitchen.
Dahi Vada | Dahi Bhalla
Ingredients
Ingredients for Vada (Fritters)
- ½ cup Urad Dal
- ½ cup Moong Dal
- 1 tbsp Chopped Ginger
- 2 pcs Green Chilies (Finely Chopped)
- 1 pinch Hing (Asafoetida)
- ½ tsp Salt
Ingredients for Dahi (Curd)
- 3 cup Dahi (Curd)
- 3 tbsp Castor Sugar
- Rock salt as per taste (Kala Namak)
- Salt as per Taste
Condiments to mix with Dahi Vada
- Green Chutney | Mint Chutney
- Tamarind Chutney
Spice Powder
- 1 tsp Roasted cumin powder
- 1 tsp Red Chili powder
- 1 tsp Chaat masala
Instructions
- Soak Urad & Mong dal together for 6-7 hrs.
- Drain the water & blend it to smooth paste. Add a minimal amount of water while blending the dal that prevents the batter from turning watery. Make sure the batter is thick.
- Transfer the batter into a bowl. Add chopped ginger, green chilies, asafoetida & salt & mix is well.
- Heat the oil in a pan for frying. Now with a wet spoon or using a hand, drop the spoonful of batter in the heated oil.
- Keep the flame in medium & keep stirring it occasionally till Vada / fritters turn golden brown.
- Now take lukewarm water in a pan add 1/2 tsp asafoetida & 1/2 tsp salt. Now drop the fried Vada into the water and make sure it dip completely.
- Soak the Vadas for 30-40 minutes or until Vadas absorb the water.
- Squeeze off the water completely and keep the Vadas on a separate plate.
Now to prepare sweet curd for Dahi Vada
- Take 3 cups of fresh curd. 3 tbsp of castor sugar & rock salt as per taste.
- Mix it well till all are well combined. Dip squeezed Vadas into the curd mixture.
Serving of Dahi Vada
- Take a Dahi Vadas in a small bowl. Pour green chutney & tamarind chutney over the Dahi vada.
- Sprinkles the spice mix powder made of roasted jeera powder, chili powder, chaat masala, ajwain powder, black pepper powder & rock salt & serve it.
Notes
How healthy is your Dahi Vada?
Dahi Vada is high in protein content that helps manage the wear & tear of body cells. It also provides folic acids, vitamin B1, magnesium, and phosphorous. It is a high source of calcium which helps to build strong bones.Explore Indian Cuisine
No matter where you go, Indian food is eternal & no cuisine will replace it. Every city & region in India has something unique to offer. No other countries in the world match the Indian food varieties. Indian cuisine has an exciting history, and each dish we prepare at home has some historical facts. Indian Food Therapy tries to bring the food history to life.
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