Rajasthani Dahi Vada Recipe | Soft Dahi Bhalla | Dahi Bada Chaat | Kunal Kapur Summer Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 113.3K views May 9, 2026

To Purchase the Equipments I am using Kadai/Knife/Steel Utensils/Chopping Board - VbDace.com For other equipments - https://www.amazon.in/shop/kunalkapur?ref=ac_inf_tb_vh

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Fried

Urad dal (उड़द दाल) - ½ cup
Moong dal (मूंग दाल) - ½ cup
Ginger, chopped (अदरक) - 1 tbsp
Green Chilli, chopped (हरि मिर्च) - 2 nos
Water (पानी) - ½ cup
Salt (नमक) - 1¼ tsp approx
Oil (तेल) - for frying

For Soaking

Water (पानी) - 1 lt
Asafoetida (हींग) - 1 tsp
Salt (नमक) - 1 tsp
Black salt (काला नमक) - ½ tsp
Curd (दही) - 3 tbsp
Oil (तेल) - for spraying
Baking Powder/Eno (बेकिंग पाउडर या एनो) - 1 tsp

For Sweet Curd

Curd (दही) - 2 cups
Sugar (चीनी) - 4 tbsp
Black salt (काला नमक) - ¼ tsp
Salt (नमक) - ¼ tsp
Mint Chutney (पुदीना चटनी) - as required
Saunth Tamarind Chutney (सौंठ इमली चटनी) - as required

For Garnish

Roasted cumin, crushed (भुना जीरा) - large pinch
Chilli powder (मिर्ची पाउडर) - a pinch
Coriander (ताज़ा धनिया) - a sprig
Pomegranate (अनार) - handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Rajasthani Dahi Vada Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.