Dahi Bhalla Recipe

Dahi Bhalla Recipe with step by step photos and video recipe – are fried lentil dumplings, topped with curd, variety of chutney and spices. It’s a famous Indian Chaat recipe and very popular street food.

Dahi Bhalla is a very popular North Indian dish. It’s a hit at parties and is a part of almost every ceremony. Fresh Dahi Bhalla is very refreshing and easy to digest.

Dahi Bhalla is a lip-smacking Indian delicacy, which can be prepared using some easily available ingredients in your kitchen. Dahi Bhalla is a famous North Indian side dish that you can enjoy anytime. 

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#Serving Suggestion: Serve dahi Bhalla as a snack or light meal.

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Dahi Bhalla Recipe

Dahi Bhalla Recipe are fried lentil dumplings, topped with curd, variety of chutney and spices. It’s a famous Indian Chaat recipe and very popular street food.
Course Snack, starters
Cuisine North Indian
Keyword dahi vada
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 7 hours
Total Time 1 hour
Servings 24 servings
Author Achala

Ingredients

for vada :

  • 1 cup urad dal
  • 1/2 cup moong dal
  • Salt to taste
  • 2 tbsp water for grinding or as required
  • Oil for deep frying

for soaking vada :

  • 3-4 cups water
  • 1/4 tsp asafoetida
  • 1/2 tsp salt

other ingredients :

Instructions

grinding the batter for bhalla :

  • Collect all the required ingredients.
  • Wash urad dal and moong dal under running cold water till water runs clear. Soak both the lentils in enough water for 6-7 hours or overnight.
  • Its size would increase to almost double during soaking. Drain and discard all water from dal.
  • Add the lentils to a grinder jar or blender.
  • Grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required.
  • On touching the batter, it should not feel grainy. I added 2 to 3 tbsp water. Depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. 
  • Don’t add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces as then the vadas become too crispy and soak a lot of oil.
  • Transfer it to a large bowl and add salt.
  • Mix well and beat the batter until it turns light, about at least 5-7 minutes.
  • This step is very critical as it will decide how soft and fluffy vada would be after deep-frying. The color of batter changes from yellow to almost white.
  • To check the batter right consistency is the floating test. Take some water in a small bowl.
  • Drop a teaspoon of batter into the water. It should be floating on top. If it sinks to the bottom means batter has a thin consistency. Adjust it by adding a couple of tablespoons of semolina (sooji or rava).

frying the bhalla :

  • Heat a kadai or pan with oil for deep frying on medium flame.
  • When the oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil.
  • Drop the vadas according to the capacity of the pan or kadai.
  • Fry the vada on medium heat. When they become pale golden, then turn them.
  • Fry till vadas are crispy and golden brown in color. Keep moving to get even cooking and browning.
  • Take them out from oil and drain on kitchen towel paper.
  • Make vadas from remaining batter in similar way.

soaking the fried bhalla in water :

  • Once all the vadas are done with frying, then take 3-4 cups water in a wide bowl or pan.
  • Add salt and a pinch of asafoetida.
  • Heat it till it becomes warm.
  • Add vadas to the water.
  • Let it soak for 25-30 minutes.
  • After soaking them for half an hour, oil droplets would start floating on surface and vada would turn soft.
  • You will notice that vada will change its color. Also, they will increase in size slightly.
  • After that we need to squeeze the excess water, take each vada from water and press gently between your palms and remove excess water.
  • Do it gently otherwise, vada will get break. Most of the oil will get squeezed out too.
  • Do this with all the vadas.

assembling dahi bhallas :

  • Take 2 cups fresh chilled curd in a bowl.
  • Add powdered sugar and 1/4 cup water.
  • Beat it till smooth. Do not use an electric blender for beating otherwise curd will turn very thin.
  • Arrange the vadas in a tray or a shallow bowl.
  • Pour a generous amount of curd evenly over it until fully covers all the vadas.
  • Drizzle tamarind chutney.
  • Also, drizzle green coriander chutney.
  • Sprinkle some red chili powder, black salt, black pepper powder, and roasted cumin powder.
  • Garnish with coriander leaves and serve the dahi vada immediately.

Notes

  • Curd should be chilled for a better taste. You can beat curd in advance and then place it in a refrigerator to chill.
  • Transfer fried bhalla immediately into the water and make sure that they stay are fully submerged in it. This will make them softer.
  • While taking bhalla out from water make sure that water is not hot, otherwise you may burn your hands.
  • If you deep-fry them on high flame then they will immediately turn golden brown from outside but remain uncooked from inside.
  • If you fry them on low flame then they will absorb more oil.
  • You can also stuff raisins and chopped cashews inside the Dahi Bhallas before frying.

How To Make Dahi Vada (Step By Step Instructions With Photos) :

grinding the batter for bhalla :

1. Collect all the required ingredients.

2. Wash urad dal and moong dal under running cold water till water runs clear. Soak both the lentils in enough water for 6-7 hours or overnight.

3. Its size would increase to almost double during soaking. Drain and discard all water from dal.

4. Add the lentils to a grinder jar or blender.

5. Grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required.

6. On touching the batter, it should not feel grainy. I added 2 to 3 tbsp water. Depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water.

7. Don’t add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces as then the vadas become too crispy and soak a lot of oil.

8. Transfer it to a large bowl and add salt.

9. Mix well and beat the batter until it turns light, about at least 5-7 minutes.

10. This step is very critical as it will decide how soft and fluffy vada would be after deep-frying. The color of batter changes from yellow to almost white.

11. To check the batter right consistency is the floating test. Take some water in a small bowl.

12. Drop a teaspoon of batter into the water. It should be floating on top. If it sinks to the bottom means batter has a thin consistency. Adjust it by adding a couple of tablespoons of semolina (sooji or rava).

frying the bhalla :

1. Heat a kadai or pan with oil for deep frying on medium flame.

2. When the oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil. 

3. Drop the vadas according to the capacity of the pan or kadai.

4. Fry the vada on medium heat. When they become pale golden, then turn them.

5. Fry till vadas are crispy and golden brown in color. Keep moving to get even cooking and browning.

6. Take them out from oil and drain on kitchen towel paper.

7. Make vadas from remaining batter in similar way.

soaking the fried bhalla in water :

1. Once all the vadas are done with frying, then take 3-4 cups water in a wide bowl or pan.

2. Add salt and a pinch of asafoetida.

3. Heat it till it becomes warm.

4. Add vadas to the water.

5. Let it soak for 25-30 minutes.

6. After soaking them for half an hour, oil droplets would start floating on surface and vada would turn soft.

7. You will notice that vada will change its color. Also, they will increase in size slightly.

8. After that we need to squeeze the excess water, take each vada from water and press gently between your palms and remove excess water.

9. Do it gently otherwise, vada will get break. Most of the oil will get squeezed out too.

10. Do this with all the vadas.

assembling dahi bhallas :

1. Take 2 cups fresh chilled curd in a bowl.

2. Add powdered sugar and 1/4 cup water.

3. Beat it till smooth. Do not use an electric blender for beating otherwise curd will turn very thin.

4. Arrange the vadas in a tray or a shallow bowl.

5. Pour a generous amount of curd evenly over it until fully covers all the vadas.

6. Drizzle tamarind chutney.

7. Also, drizzle green coriander chutney.

8. Sprinkle some red chili powder, black salt, black pepper powder, and roasted cumin powder.

9. Garnish with coriander leaves and serve the dahi vada immediately.

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