Ever since I remember eating at a south Indian joint here in Delhi, I remember my first order being the Dahi Vadai.Different in look and texture from our Punjabi Dahi bhalla,but amazingly delicious. Little donut like shaped Vadas dipped in a sweet Dahi and garnished with Raita boondi, ginger juliennes’ and condiments.
I just love the flavor!
The Punjabi Dahi Bhalla is a regular feature at our place. I make them with three pulses. They come out super soft and just melt in the mouth with every bite. You may have a look at the recipe hereLink: Dahi Bhalla.
This although similar in preparation has its own typical differences.Firstly,it’s just made with one Dal/Pulse i.e. Urad dal.And then since we serve it simply with sweet curd but we add a little contrast to the flavors of the Vadai by a little chilli.So when you eat it, you have the wonderful sweet chili taste.
Each one has its own beauty. But yes, when the menu is south Indian, only Thayir Vada/ Dahi creates the magic. This recipe would make about 8-9 vadas. Preperation time : 2 hours coaking + 10 minutes beating . Cook time 20 minutes.
Total time: 2 hours 20 mins
A south indian delicacy.A north indian Delight. A simple and easy preperation.YUM