Dahi Vada Recipe – Dahi Bhalla easy Restaurant style

Dahi bhalla or Dahi Vada is an Indian Urad Dal Snack. Make North or South Indian or Pakistani restaurant style Chat with 320 Calories. Soak time is 4 hours.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Dahi Vada Recipe – Dahi Bhalla easy Restaurant style

Dahi bhalla or Dahi Vada is an Indian Urad Dal Snack. Make North or South Indian or Pakistani restaurant style Chat with 320 Calories. Soak time is 4 hours.

Ingredients to make Bhalla/Vada

  • 1 Cup Urad Dal
  • 2 Cup Oil (or Enough for frying)
  • 1/2 Tsp Salt
  • 35 Number Raisins (Kishmish)
  • 2 Tsp Water (Not for soaking)

Ingredients for Serving 2 Dahi Bhalla

  • 1/4 Tsp Cumin Seeds (Roasted)
  • 1 Tbsp Tamarind Sauce (Or Amchoor Chutney)
  • 2 Tsp White Sugar
  • 2 Cups Curd (Thick with dropping consistency)

Ingredients (Optional, but good to have)

  • 1 Tsp Green Coriander Chutney (Cilantro sauce)
  • 1 Tsp Pomegranate seeds
  • 2 Tsp Potato (Boiled)
  • 2 Tsp Chickpeas (Boiled)
  • 1/2 Tsp Ginger (Finely sliced)
  • 1 Tsp Kachaloo (Esculent root or known as Taro root in some countries)

Soaking Dal Preparation Time: 4 Hours

  1. Use a bowl big enough to hold all the Dal with extra amount of water. Add Dal and fill up the bowl with water to completely sub-merge the Dal.

    Let is sit for about 4 hours in water to help Dal get soft.Most people prefer to keep it over night and then prepare it the next morning. In this case, you would certainly be keeping it soaked for more than 4 hours. Don’t worry, there is no harm in it.

Grinding Dal Cook Time: 8 minutes

  1. The Dal would be soft and tender after soaking. Now, use a sieve to drain the water from the soaked Lentil Dal.
  2. Add it to the grinder jar and add 2 Tsp of Water. Grind it to make a smooth paste.
  3. 2 Tsp water can be added after grinding too. This is added to get dropping consistency for the final paste.

  4. Make sure that there are no lumps in the paste. Take out the paste in a bowl.
  5. Now, add Salt and mix it for about 4 minutes with a spoon in clockwise direction.
  6. Mixing is the secret to make soft bhallas. It is a MUST DO step. It helps add a bit of air in the paste and make it light and fluffy.You will also feel that paste has out-grown itself in volume after you have finished mixing it. Paste is now ready. We should now immediately start frying.

Frying the Bhalla or Vada Cook time: 20 minutes

  1. Heat Oil it a pan on high flame to fry the Bhallas or Vada. The pan should be at-least 50% filled with Oil.
  2. Grease your both hand palms with water.
  3. To make Bhalla, take small amount of Lentil paste on your finger tips of left hand.
  4. Now add 2-3 raisins in the heart of the bhalla. Dip your right hand fingers again in water and use them to hide Raisins with paste.
  5. Cover the Raisins with the help of your fingers tips.
  6. Slip it in the hot Oil carefully, to deep fry.
  7. Turn the stove on medium flame and fry them until they become light golden in color.
  8. Make sure that stove is on MEDIUM, not low or high, for crispy layer.

  9. Flip it once it is light golden brown from the bottom.
  10. Take them out from the Oil once bhalla or Vada turns light brown from both the sides.
  11. Vada or as we call it in Punjabi, Bhalla are now ready. They can now be kept in a refrigerator to use later. When you are ready to serve, you can move to next step.

Making Dahi Bhalla Chat or Dahi Vada Chaat Prepration Time: 5 minutes

  1. Take one big bowl full of water and soak the Bhalla in it. This water is not mentioned in ingredients. Only soak the ones that you want to serve. You can leave the rest of the Vada in refrigerator.

    Water will help soak all the Oil from the Bhalla and make them soft too.

  2. If you are using the refrigerated Vada, then you need to use hot water for soaking. Bring water to 1 boil on high flame and then add Vada.

  3. At this time, you should have the following ingredients to make the Dahi Vada Chaat:
  4. First of all, we need sweet and creamy Curd for Dahi Bhalla.
  5. If the curd is not thick or has extra water, hang it in a cotton cloth to drain out all the water and sourness for about 15 minutes.

  6. Make sure the Curd is NOT sour, else Bhallas won’t taste good.

  7. If Curd is too thick (i.e. does not have dropping consistency), then add 2-3 tbsp of cold Milk and mix well.

  8. Now take the Curd in a bowl and add Sugar. Mix until Sugar gets dissolve completely.

    Sugar will release some water when it melts making the Curd smooth.

  9. After soaking Vada for 2 minute, take out one piece press it lightly with your hands palm to drain water out.
  10. Now, Dip the Bhalla in Curd and then place them in the serving plate. Pour more Curd about 1 tsp on each Vada on the the top.
  11. Now, spread the Tamarind Sauce (or Amchoor Chutney) over the Vada (as per your taste of sweetness).
  12. Sprinkle roasted Cumin Powder.
  13. Optional: You can also add boiled Potato pieces or boiled Chickpeas along with Coriander Chutney. Some people also like to add Pomegranate seeds, Kachaloo and finely sliced Ginger.
  14. Dahi Bhalla or Dahi Vada is ready to eat. Enjoy.

Dahi vada chaat
  1. Bhalle or Vada can be refrigerated up-to 5-6 days. They should be kept in an air tight container without soaking in water.
  2. Soak them in hot water water with 1 boil on high flame only when you are ready to serve. This hold true for the Vada’s that have been refrigerated.
  3. Dahi Vada is primarily a snack item and is served in the evening break-fast.

Irresistible Amchoor chutney dripping on Dahi Bhalla

We could not resist taking a bit of Vada while clicking pictures

Dahi bhalla chaat bite


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.