Moong Dal Dahi Vada | Soft & Spongy Dahi Vada Recipe. A popular chaat recipe from North India. It is a very light, soft textured vada recipe made with yellow moong dal and served with curd, green chutney, and sweet red tamarind chutney. You can enjoy it as a snack or meal as well.
What is Dahi Vada or Bhalla?
When we heard about vada, the first thing that comes to our mind is urad dal vada which is very popular and mainly used in the preparation of dahi Wada, a famous chaat recipe of North India. They are fried lentil balls which are soaked in curd for a few hours and then serve with Coriander mint chutney and red imli chutney.
- What is Dahi Vada or Bhalla?
- About moong dal dahi bhalla or vada
- Why do you try these vada recipe
- Health benefits of moong dal and curd
- Main ingredients required in the making of moong dal vada
- Step by step preparation of Moong dal dahi vada or bhalla
- Serving suggestions
- Tips and tricks
- Recipe card
- Moong Dal Dahi Vada | Soft & Spongy Dahi Vada
- My latest video
About moong dal dahi bhalla or vada
In this post, I am sharing a different version of the dahi vada recipe that is made with washed yellow moong dal. It is very soft in texture and light on our stomach. Traditionally, for making dahi vada, vadas are fried and then soaked in water to make them soft and then dipped into the curd.
Other chaat recipes you would like to try
After dipping in the curd keep them in the refrigerator for 2-3 hours as they taste best when served chilled. Add chutney and salt etc just before the serving.
We can also prepare them without frying(I will share this recipe after some time) but the taste is slightly different from the fried one.
We all know that fried food is not good for our health, but my opinion is that if you eat in moderation nothing is bad for you. So, it is fine if you eat fried foods once a while not very often.
Why do you try these vada recipe
- Very yummy
- Light on stomach
- Health friendly
- Rich in protein and various essential vitamins and minerals
- Diabetic -friendly
- Gluten-free
Health benefits of moong dal and curd
- Moong dal is good for the heart and is diabetic-friendly. It is a good source of folate or Folic acid which is an essential element during pregnancy as it helps in the making of new red cells.
- Low-fat curd made with toned milk is good for digestion as it has a great probiotic effect on our stomach. Curd is also a good source of protein, minerals and vitamins.
Main ingredients required in the making of moong dal vada
Yellow moong dal– only washed moong dal is used to make these dahi vadas. We can also use a mixture of dal to make vada but the texture might be different. Here, we are using only moong dal which gives very soft and light textured vadas.
Oil– oil without a strong smell can be used for deep frying. I have used physically refined rice bran oil here.
Curd – low-fat curd made with toned milk is used. Blend the curd slightly to give a creamy and smooth texture and add a little sugar to it. Don’t add water to it as its consistency should be a little thick.
Green chutney – add spiciness to this chaat recipe. FFor recipe click here
Tamarind chutney– sweet and sour tamarind chutney gives a nice flavour and enhances the taste of dahi vada. You can find the recipe here.
Salt, red chilli powder and cumin seeds powder- enhance its taste and flavour.
Pomegranate seeds and raisins- are totally optional. They give it a amazing look and taste.
Step by step preparation of Moong dal dahi vada or bhalla
1.First, wash and soak yellow moong dal for about 3-4 hours. After that, strain extra water with the help of a strainer.
2. Now, transfer dal to a grinder jar and grind it into a thick smooth paste without adding water. But if it is difficult to grind, add 1 to 2 tsp chilled water gradually and grind.
3. Transfer this paste into a big bowl and whisk it either with the help of a whisker or best if you are using your hand. Beat it in one direction for about 5-6 minutes. If you get tired take a rest and whisk again till the dal becomes light and airy.
4. You can also check if the dal is whisked well or not. Drop a little dal paste in a bowl of water. If it is floating means dal is ready to make vadas.
5. Heat oil on medium flame and then lower it to low medium setting. Now drop small dal paste with your hand or using a spoon. Fry them till they become golden in colour.
6. Strain extra oil and transfer to a plate. Fry rest of the vadas in the similar manner.
7. Meanwhile, in a pan, add hot water, salt and a little heeng. Drop fried vada in it and leave it aside for about 1 hour.
8. After that,squeeze the vadas gently between your palms and place them on a plate.
9. In a big vessel blend curd to make it smooth, add 2 tbsp sugar and mix well. Dip all the vadas into it and put it in the refrigerator for 1-2 hours.
10. When you are ready to eat place dahi vada on a serving plate, sprinkle some salt, red chilli powder, cumin seeds powder and finally red and green chutney.
11. You can also garnish it with some pomegranate seeds and raisins ad serve immediately.
Serving suggestions
Enjoy these delicious melt in mouth dahi bhalla as a evening snack or as a main meal if you want to eat something light.
Tips and tricks
- Grind dal with very little water and whisk dal with the help of a beater or best with hands in one direction for 4-5 minutes till it becomes light in colour and fluffy.
- Make vadas on medium heat so that they cook well from inside too.
- Curd should be medium thick in consistency, watery or thick curd is not suitable for making dahi vada. Adjust the consistency accordingly.
- Dahi vada tastes best when served chilled so once dipped in curd put them in the refrigerator for 2-3 hours before serving.
- Vadas can be prepared in large quantities and stored in the fridge for up to 4-5 days and months in the freezer. When you want to eat them, soak them in hot water and then curd. Enjoy with your favourite green and red chutney.
Recipe card
Moong Dal Dahi Vada | Soft & Spongy Dahi Vada
Ingredients
- 3 cups yellow moong dal
- 2 cups oil for frying
- 1 kg low-fat curd
- 2 tbsp sugar
- Green chutney as needed
- Sweet and sour Tamarind chutney as needed
- Salt as needed
- Red chilli powder as needed
- Roasted cumin seeds powder as needed
- 3-4 tbsp Pomegranate seeds
- 3-4 tbsp Raisins
Instructions
- First, wash and soak moong dal for 3-4 hours. Now strain extra water with the help of a strainer.
- Now, transfer dal to a grinder jar and grind it into a smooth and thick paste. If it is difficult to grind, add 1 to 2 tbsp water gradually and grind.
- Transfer this paste into a big bowl and whisk it either with a whisker or best if you are using your hands. Whisk it in one direction for about 4-5 minutes. If you get tired take a rest and whisk again till the dal becomes light and airy.
- You can check if dal is whisked well or not. Drop a little dal paste in a bowl of water. If it is floating means dal is ready to make vadas.
- Now heat oil to medium hot and then drop a small dal paste with your hands. Fry them till they become golden in colour. Remove from the oil.
- Fry all the vada in a similar manner.
- Meanwhile, in a pan, add hot water, salt and a little heeng. Drop fried vada in it and leave it aside for about 1 hour.
- After that squeeze the vadas and place them on a plate.
- In a big vessel blend curd to make it smooth, add 2 tbsp sugar and mix well. Dip all the vadas into it and put it in the refrigerator for 2-3 hours.
- When you are ready to eat place dahi vada on a plate, sprinkle some salt, black pepper powder, red chilli powder, cumin seeds powder and finally red and green chutney.
- You can sprinkle some pomegranate seeds and raisins ad serve immediately.
Video
Notes
My latest video
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