How do I make Dahi Vadas/Bhallas that are extremely soft and absorb the yogurt well?

Question

How do I make Dahi Vadas/Bhallas that are extremely soft? Learn the secret technique for making lentil fritters that absorb the yogurt perfectly.

Answer 1

To make incredibly soft Dahi Vadas that readily absorb yogurt, soak the ground lentil batter thoroughly, use a light hand while frying, and soak the fried vadas in warm water before adding them to the yogurt.

Detailed Explanation:

Achieving soft, melt-in-your-mouth Dahi Vadas requires attention to several key steps:

1. Lentil Preparation: Use a mix of Urad Dal (split black lentils) and Moong Dal (split yellow lentils). Soak them for at least 4-6 hours, or preferably overnight. This thorough soaking is crucial for a light and airy batter.
2. Grinding the Batter: Grind the soaked lentils into a smooth, fluffy batter using minimal water. The batter should be thick but pourable. Over-grinding can make the vadas dense.
3. Fermentation (Optional but Recommended): Allow the batter to ferment for a couple of hours in a warm place. This will further lighten the batter and improve the texture of the vadas.
4. Adding Air to the Batter: Before frying, whisk the batter vigorously for 5-7 minutes. This incorporates air, making the vadas lighter and softer. You can also add a pinch of baking soda or fruit salt (Eno) for extra fluffiness.
5. Frying Technique: Heat oil on medium-low heat. Gently drop small portions of the batter into the oil. Fry until golden brown, turning occasionally. Avoid overcrowding the pan. Frying on low heat ensures the vadas cook through without becoming too hard.
6. Soaking in Warm Water: Immediately after frying, transfer the hot vadas to a bowl of warm water. Let them soak for at least 20-30 minutes. This step is essential for softening the vadas and allowing them to absorb the yogurt later. Gently squeeze out the excess water before adding them to the yogurt.
7. Yogurt Preparation: Use thick, creamy yogurt. Whisk it until smooth and add a little milk or water to adjust the consistency. It should be thick enough to coat the vadas but not too thick that it prevents absorption. Season with salt, sugar, and roasted cumin powder to taste.
8. Assembling the Dahi Vadas: Gently place the soaked and squeezed vadas into the prepared yogurt. Allow them to soak in the yogurt for at least 30 minutes before serving. This allows the vadas to fully absorb the yogurt and become incredibly soft.

Pro Tip:

Don't skip the warm water soak! This is the most crucial step for achieving that signature soft texture. Soaking allows the vadas to become incredibly porous, enabling them to absorb the yogurt beautifully.