North Indian Dahi Bhalla & South Indian Thayir Vada / Lentil Doughnuts in Yogurt Sauce (2-ways)

Dahi Vada (2-ways)

What do you do with left over Medu-Vadas (Lentil Fritters)? I do exactly what my mom used to do – turn them into Dahi Vadas (Lentil Fritters dunked in flavored Yogurt). This transition does involve changing the once crispy texture into a more moist form but is nevertheless still seriously enjoyable. Today I will share 2 ways to make these –  a South Indian as well as a North Indian version. I actually prefer the latter a little more as I am a big fan of the sweet and sour Imli (Tamarind) Chutney. 

Dahi Vada

Dahi Vada is also known as: 

• Dahi Bhalla in Punjabi and Urdu 
• Thayir Vadai in Tamil and Malayalam 
• Mosaru Vade in Kannada 
• Dahi Bara in Oriya 
• Doi Bora in Bengali 

So what is the real difference between the North Indian Dahi Bhalla & South Indian Dahi Vada? The southern version is easier to make as they have fewer ingredients like tempered mustard seeds and freshly grated ginger. Cumin powder and Chilly powder are common to both. The North Indian Dahi Bhalla style reminds me of the ever- popular Chaat (a street food in India) with its amazing combination of Imli chutney, green Coriander mint chutney and Chaat Masala.  You don't really have to know this but  I am drooling as I type :) 

Dahi Bhalla

  
This morning I woke up to some uplifting comments regarding the Medu Vada post I published last night. A lot of effort and time does get put into these posts and hence I can’t fully explain how delighted I get when I hear positive feedback from you. I sometimes even do a happy dance LOL!! I am grateful to all those who read/ support and follow my blog -Thank you, it really means a lot to me. It is just encouragement for me to keep striving to provide an ever better experience each time you visit! 

Medu Vada

Recipe for South Indian Dahi Vada 

Ingredients 
12 – Medu Vada (Click here for recipe)
3 cup – Yogurt/ Curd, whisked
1 Tsp – Black mustard seeds, tempered in 1 Tsp of oil
½ Cup – Coriander Leaves, chopped
¼ Cup – Grated Carrots
1 Tsp – Ginger, grated
½ Tsp - Chilly powder
½ Tsp – Roasted Cumin (Jeera) powder
1 Tsp - Sugar
Salt to taste

Directions 

• Soak the deep fried vadas in slightly warm water for about an hour. This makes them soft 
• Squeeze out the excess water by pressing the Medu Vada in between your palms. 
• Wisk the yogurt with salt, sugar, grated ginger and tempered mustard seeds. 
• Arrange the medu vadas on a serving dish and pour the yogurt over it 
• Garnish with chilly powder, jeera powder, grated carrots, coriander leaves 

Recipe for North Indian Dahi Bhalla

Ingredients 
12 – Medu Vada
3 cup – Yogurt/ Curd, whisked
½ Tsp - Chilly powder
½ Tsp – Roasted Cumin (jeera) powder
½ Tsp - Chaat Masala
½ Cup – Coriander Leaves, chopped
Imli Chutney (Recipe below)
Green chutney (Recipe below)
½ Cup – Boondi or Sev
Salt to taste

Directions 

• Soak the deep fried vadas in slightly warm water for about an hour. This makes them soft 
• Squeeze out the excess water by pressing the Medu Vada in between your palms. 
• Wisk the yogurt and season it with salt. 
• Arrange the vadas on a serving dish and pour the yogurt over it 
• Garnish with Chilly powder, Jeera powder, coriander leaves, Imli Chutney, Green chutney, Chaat Masala and Boondi or Sev

Green Chutney & Imli Chutney

Green mint and coriander chutney 
Ingredients 
1 cup - Mint leaves, chopped
1 cup - Coriander, chopped
2 tsp - Lemon juice
½ Tsp - Sugar
3 - Green chillies
Salt to taste

Directions 

• Add all the ingredients in a blender and grind to a smooth paste using very little water. 
• Transfer it to a bowl and cover it so that you don’t lose the green color 

Imli Chutney

Ingredients 
1/4 cup - Tamarind, deseeded
1/4 cup – Jaggery, grated
¼ tsp – Red chilli powder
1 Pinch - Asafoetida (hing)
Salt to taste

Directions 

• Add tamarind, jaggery and about 1 cup of water place them in a non-stick saucepan and simmer for about 15 minutes occasionally stirring it. (Add about ¼ cup water if the mixture looks very thick) 
• Cool and transfer it to a blender and pulse a few times (Make sure you have no tamarind seeds) 
• Sieve mixture through a strainer. 
• Add chilly powder, asafetida and salt