Dhai Bhalla(Dahi vada)
Author: Alka
Dahi wada or dahi vada are the lentil dumplings, fried and dunked in beaten, spiced curd/yogurt. A very famous, delicious accompaniment for every special meal
  • Urad dal (Dhotala, also known as black gram, but skinned and split) 200 gms
  • Salt as per taste
  • Cumin seeds 1 tsp
  • Green chillies 2-3
  • Black salt ¼ tsp
  • Jeera powder (Cumin seeds roast and grind it) ¼ tsp
  • Curd approximately 250 gm
  • Coriander leaves for garnishing
  • Oil for frying
  1. Soak urad dal for at least 7 hours and later wash it thoroughly
  2. Grind it along with green chillies, adding little water
  3. Remember the batter should be thick and not watery
  4. Add salt, cumin seeds, coriander leaves, khishmish (optional) and mix it thoroughly in one direction
  5. Now take a spoonful of this batter and fry it in hot oil over medium to low flame till cooked, but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter.
  6. Let the vadas cool and later soak them for 2-3 minutes in luke warm water
  7. Squeeze out the water by pressing each vada between palms of your hands
  8. Lay them in a serving bowl or plate and cover them generously with beaten curd,to which salt is added
  9. Sprinkle black salt, cumin powder, red chilly powder, (and/or chaat masala ) and garnish it with coriander leaves
  10. Note: Some people prefer dahi vadas with a dash of sweet tamarind chutney, some boiled potato chunks and salted boondi (soaked in water and later squeezed out), while others prefer them with sweet curd, in that case just add some sugar while beating the curd.
  11. You can add few pinches of hing (asafoetida) in the luke warm water in which vadas are to be soaked. It not only aids in digestion of dahi vada but also enhances the flavors.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2008/05/dhai-bhalladahi-vada/