1 Aug




Dahi vada and dahi bhalla , are a  must have at the iftayri at most indian and pakistani homes in the holy month of ramzan.Despite being fat rich snack, it offers you health benefits like calcium and protein.
Dahi vada is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). Dahi is the Hindi word for yogurt while Vada is a deep fried snack made using black lentils.

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. A very easy to prepare lip smacking snack, you will feel the softness of vada blended with yogurt in your mouth as you enjoy it bite by bite. This succulent vada, will leave you with a myriad of varying sharp flavors and tickle your taste buds, triggering your appetite for more. It can be great as a cold appetizer as well as starter.



Cooking Time:  20 minutes
Chill Time: minimum 1 hour
Makes approx 15 vadas


  • Split Black Gram (Urad daal) – 1 cup
  • rice – 1 tsp
  • 1 small onion
  • 2 green chillies
  • 1 inch ginger- grated
  • Water – 1/2 cup or still less
  • Cumin Powder – 1/4 tsp
  • Salt – to taste
  • Oil – for deep frying
  • Yogurt – 2 cups, well beaten
  • Water or Milk to thin yogurt – as needed
  • Chaat Masala – to taste, for garnishing
  • Roasted Cumin Powder – to taste, for garnishing
  • Red Chili Powder – to taste, for garnishing
  • Green Chutney – to taste, for garnishing
  • Tamarind Chutney – to taste, for garnishing
  • Cilantro/Coriander – finely chopped, for garnishing



Soak  urad dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and smooth batter. Add salt, finely chopped onion and green chillies, ginger(optional) ,cumin seeds and mix well with hands to make a well blended mixture. Heat sufficient oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. Fry till all the vadas  are golden brown. Drain and soak in cold water for 5 minutes. (they will be soft and break easily ,if you soak them for more than 10 minutes)  . Gently squeeze out vadas and arrange on a serving dish.Beat curds well till frothy ( without  any lumps) and add 2 tsp water, red chilli pwd, cumin pwd and salt.Pour chilled yogurt over them and serve garnished with chat powder/ red chilli powder/ cumin powder, sweet tamarind chutney. Best served chilled in summers or in ramzan.



  dahi bhalla

Many people seem to think dahi vada and dahi bhalla are same things. Dahi vada i know as a popular south indian snack and been eating since childhood. But dahi bhalla i hardly heard before coming to the gulf. Here i ate it many times at my pakistani friends and neighbours home. Its a bit diffrent than the usual indian dahi vadas but no less delicious and  more healthier.

serves 4        cooking time 10 mnts    prep time : 10 mnts


  • 1/2 cup besan/gramflour
  • 1 cup boiled garbanzo beans or kabuli chana
  • 1/2 small onion
  • 1 green chilli
  • few coriander leaves
  • 1 small tomato
  • yoghurt – 2 cups
  • 1 large cucumer- peeled and diced finely
  • oil for frying
  • salt
  • chat powder
  • cumin – 1 tsp


Take a bowl and mix besan or gram flour( add in salt and chilli powder to it ) along  with little water and mix. Make  a fine batter without any lumps. Heat oil in a skillet or karai and when the oil is hot enough for frying , with a teaspoon put the batter a little bigger than boondi and fry till golden. Drain and immerse them in water for 5 minutes. Drain and keep them in a bowl. If you want to avoid making this, i guess you can even add just savoury khara boondi.

In that same bowl add finely chopped onion, green chillies, boiled garbanzo beans or kabuli chana, coriander leaved, peeled and finely diced cucumber, finely chopped tomato and yoghurt. Blend in everything nicely with a laddle or spoon. Heat 1 tsp oil and crackle some cumin seeds and pour over the dahi bhalla. Sprinkle some chat powder. There….. your delicious dahi bhalla is ready.

dahi bhalla1



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