Moong Dal Dahi Vada | Dahi Bhalla Recipe | How To Make Moong Dal Dahi Vada

Moong dal dahi vada is a light and delicious Indian street food (Indian chat recipe) made with yellow lentil. Vadas are deep fried lentil dumplings, soaked in salty water and then served with beaten curd, green chutney, and sweet tamarind chutney with few spices sprinkled over them.

This is just another variation to traditional dahi vada recipe prepared on festivals like Holi or Diwali. Moong dal vada (dumplings) are lighter on the stomach as compared to urad dal vada (black dal), which is why moong dal dahi vada is a great healthy yet yummy Indian chat recipe to make at home.

Moong dal dahi vada is tasty, nutritious and low on calories Indian chaat. A perfect snack recipe for evening snacks or special occasions or festivals like Holi, Diwali.

Dahi vada is a very popular chaat item all over India, especially in North India. To make it yellow lentil or split skinned dal(dhuli dal) can be used. Both lentils are loaded with nutrients and very healthy. Moong dal dahi vada, first I tried a few years back from Raks Kitchen. Dahi Bhalla is another synonym used for dahi vadas.

How To Make Soft Dahi Vada or Dahi Bhalla?

This is a tip to make the best dahi vada or dahi Bhalla at home. After grinding make sure to whisk the batter for 5-6 minutes, either using your hand or with the spoon in one direction. This process makes the batter airy and fluffy. Though using baking soda is always an option, but this trick works well to make vada soft from inside.

To check if the batter is ready, take a bowl filled with water and drop a small ball of the batter. If this ball immediately floats on the top means batter is ready to make perfect dumplings. Also always soak them in warm water before serving.

You may also like Other Street Food

Bherwa Mirch Pakora
Chana Dal Vada
Urad Dal Poori or Bedmi Puri

Today I am sharing a North Indian Style Dahi Bhalla recipe. In Karnataka and Maharashtra dahi vada is served more on the sweeter side. But again it is a personal choice to add chutneys and spices as per one's taste.

I am sure you will love this moong dal dahi vada more then urad dal dahi vada. Do try and let me know how you like them?  Traditionally dahi vada is prepared using urad dal. To make it I simply grind yellow lentil and make vadas. Soaked them in salty water and served with green coriander chutney and sweet tamarind chutney. Sprinkled with red chili powder and cumin powder. So let see how to make moong dal dahi vada step by step.

Moong Dal Dahi Vada Recipe | Dahi Bhalla

Ingredient                                                          8-10 Servings

To Make Moong Dal Vada (yellow lentil dumpling)
1.5 Cup moong dal (yellow lentil)
2 Tblsp grated ginger
2 Green chilies
Salt as per taste
2 Pinch asafoetida
3-4 Tblsp water while grinding
2 Tblsp chopped green coriander
Oil for deep frying
¼ teaspoon baking soda or eno (optional)

Water To Soak Vadas (dumplings)
4 Cups water
4 teaspoon sugar
2 teaspoon salt

Ingredients To Serve Moong Dal Vada
4 Cups curd
4 teaspoon sugar
2 teaspoon salt or as per taste
Red chili powder as required
Cumin seed powder as required
Green coriander chutney
Sweet tamarind chutney
Pomegranate seeds for garnishing
Chopped green coriander for garnishing
Bhujiya sev to garnish (optional)

Method

1. First of all, soak moong dal (yellow lentil) for at least 4 hours. After 4 hours drain all the water. Add lentil in a grinding jar with green chilis and grated ginger. Grind it to a smooth paste. Add water carefully while grinding. 2-4 tablespoon water is good enough to grind it smoothly.
2. Pour the mixture in a mixing bowl and add chopped coriander, salt, asafoetida Mix nicely and make a batter.
3. Whisk this batter for 5-6 minute in one direction. This will make batter airy and vadas (dumpling) will come out fluffy and light after deep frying. You do not need eno or soda after whisking.
4. Heat enough oil in a kadhai on medium heat. Pour 1 tablespoon batter and drop in the oil. Fry them on medium-low flame until golden color. Keep stirring and flipping them in the oil to ensure even frying. Transfer them on paper towel. Make vadas with the all rest of the batter.
5. At this stage, you can store vadas in the fridge for two weeks.
6. In another mixing bowl prepare for soaking water. Add warm water, salt and sugar, mix well till everything dissolves.
7. Soak all the deep fried vadas (dumplings) in the water for 30-40 minutes.
8. To serve, first, gently press the vada to drain water. Transfer them on a serving bowl along with beaten curd.
9. Add green coriander chutney, sweet tamarind chutney, sprinkle red chili powder and cumin seed powder.
10. Garnish with pomegranate seed and bhujiya sev. Serve this delicious, Indian street food or Indian chaat, moong dal dahi vada and enjoy.

Note

1. Make sure to whisk the lentil paste in one direction for a 5-6 minute. doing so will result in light and spongy vada after deep frying. You do not need soda or eno.
2. Deep fry these vadas on the medium-low flame in order to get cooked from inside too.
3. If curd is thick then add water else use as it is.
4. You can make vada (dumplings) in well advance too and store in the fridge. Just soak them in warm water for 30 minutes before serving with curd.
5. Soak dumplings nicely in the water.
6. Adding chat masala is optional. Adjust red chili powder and cumin seed powder as per the taste.
7. Best to serve chilled, but still taste great if served at room temperature.
8. You can stuff nuts like raisin, almond, magaj, cashew in between the vadas. Chop them before stuffing.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Moong Dal Dahi Vada | Dahi Bhalla Recipe | How To Make Moong Dal Dahi Vada

Moong dal dahi vada is a light and delicious Indian street food (Indian chat recipe) made with yellow lentil. Moong dal vadas are deep fried lentil dumplings, soaked in salty water and then served with beaten curd, green chutney, and sweet tamarind chutney.A perfect snack recipe for evening snacks or special occasions or festivals like Holi, Diwali.

5 from 5 votes

Print Pin Rate

Course: Main Course, Side Dish, Snack

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 15 minutes

Soaking Time: 4 hours

Total Time: 45 minutes

Calories:

Author: Bhawana

Ingredients

To Make Moong Dal Vada (yellow lentil dumpling)

• ▢ 1.5 Cup moong dal (yellow lentil)
• ▢ 2 Tblsp grated ginger
• ▢ 2 Green chilies
• ▢ Salt as per taste
• ▢ 2 Pinch asafoetida
• ▢ 3-4 Tblsp water while grinding
• ▢ 2 Tblsp chopped green coriander
• ▢ Oil for deep frying
• ▢ ¼ teaspoon baking soda or eno (optional)

Water To Soak Vadas (dumplings)

• ▢ 4 Cups water
• ▢ 4 teaspoon sugar
• ▢ 2 teaspoon salt

Ingredients To Serve Moong Dal Vada

• ▢ 4 Cups curd
• ▢ 4 teaspoon sugar
• ▢ 2 teaspoon salt or as per taste
• ▢ Red chili powder as required
• ▢ Cumin seed powder as required
• ▢ Green coriander chutney
• ▢ Sweet tamarind chutney
• ▢ Pomegranate seeds for garnishing
• ▢ Chopped green coriander for garnishing
• ▢ Bhujiya sev to garnish (optional)

Instructions

• First of all, soak moong dal (yellow lentil) for at least 4 hours. After 4 hours drain all the water. Add lentil in a grinding jar with green chilis and grated ginger. Grind it to a smooth paste. Add water carefully while grinding. 2-4 tablespoon water is good enough to grind it smoothly.
• Pour the mixture in a mixing bowl and add chopped coriander, salt, asafoetida Mix nicely and make a batter.
• Whisk this batter for 5-6 minute in one direction. This will make batter airy and vadas (dumpling) will come out fluffy and light after deep frying. You do not need eno or soda after whisking.
• Heat enough oil in a kadhai on medium heat. Pour 1 tablespoon batter and drop in the oil. Fry them on medium-low flame until golden color. Keep stirring and flipping them in the oil to ensure even frying. Transfer them on paper towel. Make vadas with the all rest of the batter.
• At this stage, you can store vadas in the fridge for two weeks.
• In another mixing bowl prepare for soaking water. Add warm water, salt and sugar, mix well till everything dissolves.
• Soak all the deep fried vadas (dumplings) in the water for 30-40 minutes.
• To serve, first, gently press the vada to drain water. Transfer them on a serving bowl along with beaten curd.
• Add green coriander chutney, sweet tamarind chutney, sprinkle red chili powder and cumin seed powder.
• Garnish with pomegranate seed and bhujiya sev. Serve this delicious, Indian street food or Indian chaat, moong dal dahi vada and enjoy.

Notes

1. Make sure to whisk the lentil paste in one direction for a 5-6 minute. doing so will result in light and spongy vada after deep frying. You do not need soda or eno.
2. Deep fry these vadas on the medium-low flame in order to get cooked from inside too.
3. If curd is thick then add water else use as it is.
4. You can make vada (dumplings) in well advance too and store in the fridge. Just soak them in warm water for 30 minutes before serving with curd.
5. Soak dumplings nicely in the water.
6. Adding chat masala is optional. Adjust red chili powder and cumin seed powder as per the taste.
7. Best to serve chilled, but still taste great if served at room temperature.
8. You can stuff nuts like raisin, almond, magaj, cashew in between the vadas. Chop them before stuffing.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

 This is my entry for BM#95 W3D2 For Deep Fried Love Theme.