Dahi Vada or Dahi Bhalla

 According to experts, the origin of the idea of chaat remains debatable. Some say it was invented in Bengal, some say it was in Delhi, while some say it was in Uttar Pradesh that the chaat was first born.

 Dahi Vada or dahi Bhalla is a popular form of chaat and its origin has always been a matter of debate. Not much has been mentioned about it in popular history, although almost all chaats are believed to have their source in some or the other by lanes of old towns.

Noted writer and activist Sadia Dehlvi tells us, "It was during the end of 18th century that a lot of people were falling sick because of the polluted canal of Yamuna and the food prepared with that water. It was also during the time, when chillies had just about entered the food scene of North India. So it was on the advice of a Hakim who lived in the old city that the cooks started preparing chaats, which were made with the use of all the spices and chillies that would boost digestion and immunity without any compromise on taste."

And that is how chaat came into place. It travelled across the nation and got immense love from almost every state and region. Several variations were given to the different forms of chaat based on local choices and preferences.

 Enough about its origin, let's see the recipe.

Ingredients:

1. Urad Dal with skin (chilke wali urad dal)- 1 cup
2. Dahi- 2 cups
3. Hing-2 heaped tsp.
4. Ginger grated-1 tsp.
5. Coriander leaves-1tbsp. (optional)
6. Coarsely ground 1 tsp. cumin, 2 cloves and 1 black cardamom
7. Dahi Vada masala
8. Tamarind,dates.jaggery chutney
9. Salt
10. Roasted cumin powder
11. Red chili powder
12. Pomegranate seeds or Blueberry (optional)
13. Oil for frying

 

Method:

• Soak urad dal overnight.
• Wash it and remove the skin by using the special washing technique.
• Now, blend it smooth in a mixing jar.
• When smooth, take it out in a mixing jar and beat with the help of palm till light and fluffy.
• Add ground spices, salt, grated ginger and finely chopped coriander leaves and 1 tsp. hing.
• Give it a mix.
• Heat oil in a kadai, when hot, drop disc size vadas and fry till golden.
• Keep boiling water in a large pot add remaining hing and drop vadas into it.
• Sieve curd, add salt and 3 tbsp. sugar, mix well.
• Now sink vadas into curd after squeezing water and garnish with all the spices and chutney.