Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai

Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai, in this recipe soya chunks and urad dal is used to make vadai/ fritters, then soaked in yogurt based gravy. An innovative variation to the usual dahi vada. The detailed recipe with step by step cooking pictures follows.


Soya chunks or soya granules is popularly known as meal maker. The soya chunks or soya meat is quick and easy to cook. A variety of delicious dishes could be prepared with the soya chunks, like you can add them in the pulaos, or make a fantastic masala curry which just taste like a meat curry or either would prepare a yummy curry adding other vegetables along with it. Soya chunks is a textured or texturized vegetable protein which is also known as textured soy protein or soya meat or a nutritious meat extender made from defatted soy flour, a by- product of extracting soybean oil.


Dahi bhalla or dhahi bhalle is very similar to dahi/ thayir vada. This recipe has a classic north Indian style touch that it makes the dish so delicious. For make a soft dumpling, after grinding the urad dal beat the batter with hand spoon for 10- 12 minutes. Then add grinded soya chunks and combine well, then the dumplings are deep-fried in oil. Then they are soaked in warm water before burying them under in creamy spiced yogurt.

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Do try this recipe and see how soft and tasty vada you get. For better result use chilled yogurt and serve it chill along with sweet chutney and green chutney.


How to Make Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai

Soak soya chunks in boiling water for 10 minutes, Squeeze water and set aside.


Soak urad dal in water for 1 hours and drain out. Blend urad dal by adding very little water into smooth thick batter.


In the same mixer blend soya chunks also.


Transfer urad dal batter to a bowl and add salt, mix nicely with a spoon for 10 minutes. So that the batter turns airy and soft.


Then add ginger and combine well.


Now add in soya mixture, green chilly and carrots. Give it a good mix and leave this batter rest for 30 mins before frying.


Heat oil in a deep frying pan over medium flame. Take a medium lemon sized portion of batter in between your fingers and gently drop it into the oil. Drop 4-5 portions at a time. Deep fry them on medium heat until golden brown and crispy.

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Take them out from oil and transfer them to a bowl having lukewarm water. Soak them in water for 5-6 minutes, so that vada would turn soft.

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Take out from water and gently press them between your palms to remove excess water. Keep them to a serving plate.


Take beaten yogurt in a bowl and add black salt, pepper powder and fennel powder. Mix nicely.

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Pour this curd mixture over the vada. Sprinkle roasted cumin powder, chat masala powder and red chilly powder.

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Pour sweet chutney on top and garnish with grated carrots and coriander leaves. Serve chilled.


Enjoy!! Happy Cooking and stay healthy.


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