No-Fry Method: When using the no-fry method, be sure to heat the pan on medium heat so the batter gets cooked from the middle. Add a few drops of oil so it can crisp up from the outside. Yes, you can store the batter for a couple of days. Do not store for more than 2 to 3 days as the batter becomes sour. For a longer storage, keep the batter in a freezer for a month.

regarding soaking time. whenever i soak urad dal for less time like even 1 hour, the vadas do not turn out soft. so i do soak them for a longer time. in fact from my experience an overnight soaking gives soft vadas and they do not absorb oil while frying. i have been making urad dal vadas for many years now and never had an oily soaked vada after soaking overnight. Scroll to the recipe card for a detailed list of ingredients and quantities. How to Make Dahi Bhalla

Follow my step-by-step instructions with photos below to learn how to make the best traditional, authentic dahi vada recipe from scratch, with tips to ensure they turn out terrific every time. Instead of cranking the heat high and then lowering, heat the oil over medium heat. It maintains the heat better. Here are the step-by-step directions to make Vada or Bhalla using the traditional deep-fried method or a more health-conscious, no-fry method. We'll start by making the lentil batter: Step 1: Soak Dal

Fluffy, melt-in-your-mouth dumplings are coated in a simple creamy yogurt, and topped with classic Indian chutneys. They do not hold a strong taste of ground dal, which is a good thing for people who do not like the overpowering smell of urad dal . Yogurt: Always make dahi vada with fresh yogurt and not sour curd. I always use Homemade Curd, but store bought is just fine. Add very little water:If possible, use a high-speed blender. Use the smoothie setting and add very little water to blend the lentils into a creamy, lump-free batter. Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes.Split & husked (or dhuli) Urad Dal: Also known as Maash ki Dal, this is the most commonly used dal for Dahi Bhallas. Maash ki dal is mild, creamy, and starchy, which translates well into batter form. In the photo below, it looks as if the pan is overcrowded with the vada, but actually it is not – blame it on the photography! There are 3 ingredient categories: The Bhallas, the yogurt, and the toppings. Ingredients for Bhallas Assemble. Pour the yogurt over the bhallas (or drop the bhallas in the yogurt), making sure the bhallas are appropriately doused. Before serving, top with chutneys and sprinkle with chaat masala and red chili powder.