How to Make Dahi Bhally at Home


         cup urad dal or 125 grams

         4 tbsp moong dal

         1.25 to 1.5 cups water for soaking

         6 to 7 tbsp water for grinding or add as required

         tsp cumin seeds/jeera

         a generous pinch of asafoetida/hing

         salt as required

         oil for frying

         enough water for soaking the dals

         2 cups fresh curd or curd made from 500 ml milk

         Tamarind sauce 1 cup



For Batter

1.   Rinse cup urad dal and 4 tbsp moong dal in water a couple of times. then soak both the lentils overnight or for at least 4-5 hours.

2.   Drain them very well. add the lentils to a grinder jar along with tsp cumin seeds and a generous pinch of asafoetida. You can also add 1 tsp of roughly chopped ginger if you want.

3.   Add water in parts and grind all the ingredients to a smooth fluffy batter. on touching the batter, it should not feel grainy. i added 6 to 7 tbsp water. depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. don't add too much water as then the vadas become too crispy and soak a lot of oil.

4.   Take the ground batter in a bowl and add salt.

5.   stir the batter briskly for a couple of minutes. this brisk stirring makes the batter more light and fluffy.

6.   the test to a correct consistency of this batter is the floating test. take some water in a small bowl. add 1 tsp of a batter in the water. the batter should float. if it does not float, this means the consistency is thin. add some sooji or rice flour to the batter to thicken it.

Frying Vadas:

1.   Heat a kadai or pan with oil for deep frying.

2.   When the oil becomes medium hot, add a small amount of batter in the oil. it should come steadily and quickly on the surface. this means it is the right temperature to fry. too cold oil will make the vadas soggy with oil and too high will brown them faster from outside, leaving the center uncooked.

3.   Add spoonful of the batter in the oil.

4.   Add according to the capacity of the pan or kadai.

5.   When they become pale golden, then turn them.

6.   Fry the vadas till they become golden and crisp.

7.   Turn them a couple of times for even frying.

8.   Fry till golden and crisp.

9.   Drain on paper towels. fry all the vadas in the same way.

10. Once all the vadas are done with frying, then take 2.5 cups water in a wide bowl or pan and add the vadas to the water.

11. Soak them for 20 to 25 minutes.

12. Take each vada and flatten and press between your palms to remove excess water. do this with all the vadas.

13. Put yogurt in a dish add vadas in it then add more yogurt, tamarind chutney and chat masala on it


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