नरम मुलायम दही वडा बनाने का सबसे आसान तरीका

Ingredients

• 1/2 cup Moong Dal (split green gram) (rinsed and soaked)
• 1 cup Urad Dal (split black gram) (rinsed and soaked)
• 1 tsp Salt (adjust to taste)
• 1 pinch Hing (Asafoetida) (adds digestive aid and flavor)
• 2 tbsp Water (for grinding) (only for urad dal grinding to achieve smooth batter)
• 2 cups Oil (neutral oil for deep frying (e.g., vegetable or canola))
• 1 cup Water (for soaking fried bades) (warm water with salt and hing)
• 2 cups Sweet Yogurt (Dahi) (plain thick yogurt, lightly sweetened if desired)
• 1 tsp Red Chili Powder (adjust heat level)
• 1 tsp Roasted Cumin Powder (adds smoky flavor)
• 1 tsp Chaat Masala (optional; if unavailable use black salt + cumin powder)
• 1/2 tsp Black Salt (Kala Namak) (if chaat masala not used)
• 2 tbsp Coriander Chutney (store‑bought or homemade)
• 2 tbsp Tamarind Chutney (store‑bought or homemade)

Instructions

1. Soak the lentils

   Rinse 1/2 cup moong dal and 1 cup urad dal, then soak them together in enough water for 3‑4 hours until they swell and become soft.

   Time: PT3H30M

2. Drain and grind

   Drain the soaked dals. Transfer the moong dal to a blender and grind to a fine paste without adding any water. Then add the urad dal with 2‑3 tbsp water and grind until the batter is completely smooth and glossy.

   Time: PT10M

3. Whisk the batter

   Combine the two pastes in a mixing bowl. Whisk continuously in one direction until the mixture turns a bright white and becomes airy (about 3‑4 minutes).

   Time: PT5M

4. Season the batter

   Add 1 tsp salt and a pinch of hing to the batter. Mix gently in the same direction until fully incorporated.

   Time: PT2M

5. Prepare the soaking water

   In a small bowl, dissolve a pinch of hing and a pinch of salt in 1 cup warm water. Set aside.

   Time: PT2M

6. Heat oil for frying

   Pour 2 cups oil into a deep frying pan and heat over medium flame until the oil is lightly warm (you can test with a tiny drop of batter – it should rise slowly).

   Time: PT5M

   Temperature: Medium

7. Fry the bades

   Drop small spoonfuls of batter into the oil. Fry on low flame until light bubbles appear and the bades set, then gently turn them. Once they puff up and turn golden, increase flame slightly and fry until crisp on the outside.

   Time: PT15M

   Temperature: Low to medium

8. Water soak

   Using a slotted spoon, transfer the fried bades directly into the prepared warm water. Let them sit for about 2 minutes so they absorb water and become soft.

   Time: PT2M

9. Yogurt soak

   Remove the bades from water, gently squeeze out excess water, and place them in a bowl of sweet yogurt. Let them sit for 5 minutes so the yogurt penetrates fully.

   Time: PT5M

10. Season and garnish

    Drizzle the yogurt‑soaked bades with red chili powder, roasted cumin powder, chaat masala (or black salt), then top with coriander chutney and tamarind chutney. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Moong Dal (split green gram): Yellow split peas
• Instead of Urad Dal (split black gram): Split chickpeas
• Instead of Salt: Sea salt
• Instead of Hing (Asafoetida): Garlic powder (less authentic)
• Instead of Oil: Peanut oil, Sunflower oil
• Instead of Sweet Yogurt (Dahi): Greek yogurt (thicker)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Chaat Masala: Black salt + cumin powder
• Instead of Black Salt (Kala Namak): Regular salt (different flavor)
• Instead of Coriander Chutney: Mint chutney
• Instead of Tamarind Chutney: Date‑vinegar chutney

Equipment Needed

• Mixing Bowl
• Blender or Wet Grinder
• Spatula or Wooden Spoon
• Deep Frying Pan or Kadhai
• Slotted Spoon
• Small Bowl for Water Soak
• Serving Bowl
• Plate for Garnish (optional)
• Measuring Cups and Spoons
• Tongs (optional) (optional)

Critical Steps — Do Not Skip

• Soaking the lentils for 3‑4 hours
• Grinding to a completely smooth batter without lumps
• Frying at the correct oil temperature (low then slightly higher for crispness)
• Water soak followed by yogurt soak to achieve the signature soft interior

Chef Tips from the Video

• Add a few drops of lemon juice to the yogurt for extra tang.
• For extra crispness, sprinkle a pinch of rice flour into the batter before whisking.
• Garnish with sev (crispy chickpea noodles) for added texture if desired.

Troubleshooting

Storage

Refrigerator: Store unfried batter in an airtight container for up to 24 hours. Fried bades can be kept in water for 2 hours, then in yogurt for up to 4 hours.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Serve immediately; bades become soggy after 2 hours at room temperature.

Make-Ahead Tips

• Fry the bades a few hours ahead and keep them in warm water; they stay soft and can be transferred to yogurt just before serving.
• Prepare coriander and tamarind chutneys a day ahead for deeper flavor.

Frequently Asked Questions