Various Names of Dahi Vadas
Dahi Vada in Hindi Dahi Bhalla in Punjabi Dahi Barreyn in Urdu Dai Bora in Bengali Dahi Bara in Odia Thayir Vadai in Tamil
What are Dahi Bhallas?
This is a very famous Indian Street Food and specially made on the festival of Holi as well. Holi onsets Spring/ Summers in India. Needless to say, India gets very hot and this recipe is an amazing solution to beat the heat. This chaat recipe first originated in the state of Karnataka. They are mostly made for special occasions and festivals. But I love to make them for appetizers or sometimes as our lunch on hot days. This recipe does take some time to make, but it is totally worth it. The fritters are layered with a generous amount of whisked yogurt, green chutney, dates and tamarind chutney, red chili powder, and cumin powder. I also like to add aloo bhujia and masala boondi for a crunchy texture. This recipe not only has the perfect balance of sweet, savory, tangy, and spicy flavors but also beautiful textures in every bite.
How to Make This Dahi Vadas
Assembling The Fritters
Chutney Recipes To Add to Dahi Bhallas
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Storing The Dahi Vadas
You can store the vadas and dahi separately in the refrigerator. The vadas stay good for up to 5-6 days. This also makes dahi vadas a great make-ahead snack/ appetizer.
If you want to leave the batter in the refrigerator overnight, place it in an air tight container. You will see the batter will split, but just whisk the batter and it will be fine. Let it come to room temperature before frying. To freeze the Vadas, place the fried vadas in a ziplock once cooled completely. Store them in the freezer for up to a month. Thaw them in the refrigerator overnight, then soak them in the water for 10-15 mins. Then assemble the dahi vadas.
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