Dahi Bhalla is a popular snack in north India, particularly in Delhi and Punjab. It is made with urad dal fritters and dipped soaked in spiced creamy yogurt sauce. it is one of the popular street food of north India, if not of whole India and is often served as a dessert snack.
All around India, but particularly in North India, Dahi Vada is very well-liked. It can be offered as a Dahi Bhalla Chaat, an appetizer or snack, or as a side dish with dinner. Naturally vegetarian and gluten-free, this dish. By using vegan yogurt, it can be made vegan.
The softest lentil fritters in this traditional Dahi Vada or Dahi Bhalla recipe are covered in creamy yogurt and topped with sour and hot chutneys. Everyone enjoys this well-known Indian street cuisine, which is a wonderful addition to any holiday menu!
Ingredients for dahi bhalla
- 1 cup urad dal
- 1/4 cup moong dal
- 1.25 to 1.5 cups water for soaking
- 1/2 tablespoon crushed Ginger-Green Chilli
- salt as required
- oil for frying
- 5 cup hot water
- 1 pinch asafoetida (hing)
Sweet Tamarind Chutney
- 1/2 cup Tamarind (Imli)
- 3/4 cup finely chopped Jaggery
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1½ cups Water
- 1/4 teaspoon Black Salt
- Salt as requied
- 1 cup coriander leaves
- salt as required
- ½ inch ginger
- 2 green chilies
- 2 teaspoon water for grinding chutney
- 2 cup curd (fresh & thick)
- 1/3 cup sweet chutney
- 1/3 cup green chutney
- chaat masala as required
- red chili powder – as required
- roasted cumin powder – as required
- salt as required
- 1/4 cup finely chopped Coriander Leaves
Instructions for dahi bhalla
Making Dahi Bhalla Batter
Rinse ½ cup urad dal and 4 tbsp moong dal in the water a couple of times.
- Soak moong dal and urad dal for 6 hour or overnight.
- Its size would increase to almost double during soaking.
- After Drain them very well.
- Place it in grinder and grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required (approx. 1/2-cup total water).
Do not add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces.
Take the ground batter in a bowl.
Transfer it to a large bowl and add crushed ginger-chili, salt and asafoetida (hing)
- Mix well and beat the batter until it turns light, about at-least 4-5 minutes.
- Note – take some water in a small bowl. Add 1 tsp of a batter in the water. The batter should float. If it does not float, this means the consistency is thin. Add some sooji or rice flour to the batter to thicken it.
Frying Bhalla And Soaking In Water
- Heat a kadai or pan with oil for deep frying.
- When 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.
- Add according to the capacity of the pan or kadai.
- Fry the vada till they become golden and crisp. turn them a couple of times for even frying. fry till golden and crisp.
- Take them out from oil and let them cool down at room temperature.
now in a large bowl take 5 cup hot water and add the vada to the water.
- Soak them for 20 to 25 minutes.
Oil droplets would start floating on surface and vada would turn soft.
- Take each vada and flatten and press between your palms to remove excess water.
Transfer them to a plate.
Making Sweet Chutney
- Soak tamarind in water overnight or for 4-5 hours in a small bowl
- With your hands, squeeze the pulp from the tamarind. Strain the pulp and keep aside.
- Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.
- Add red chilli powder, cumin powder, black salt and salt, mix well.
- Taste for sweetness and add more jaggery if you want to make sweeter chutney.
- Turn off flame and allow it to cool at room temperature.
- Transfer prepared sweet tamarind chutney to airtight container and store in refrigerator for up to one month for anytime use.
Making Green Chutney
Grind all the ingredients mentioned under the green chutney list with little water.
Remove and keep aside in a small bowl. dahi bhalla
- Take 2 cups fresh chilled curd in a bowl. Beat the curd till smooth.
Do not use electric blender for beating otherwise curd will turn very thin.
- Take 4-5 fried and soaked vadas in a deep serving plate or a bowl.
- Pour generous amount of curd evenly over it until fully covered.
- Now top up with the green chutney and tamarind chutney.
- Sprinkle red chili powder, roasted cumin powder, chaat masala and salt as per taste.
Garnish dahi bhalla with coriander leaves and serve.
Tips and Variations
- To veganize dahi bhalla, use cashew curd.
- You can add finely chopped onions as a topping, if you want.
- In Gujarat and Maharashtra, sugar is added to the curd but if you do not like a sweeter taste of it then you can avoid it.
- If you fry them on low flame then they will absorb more oil.
- While taking vada out from water make sure that water is not hot, otherwise you may burn your hands.
- Curd should be chilled for a better taste. You can beat curd in advance and then place it in a refrigerator to chill.
- also, if you have enough time, then soak the vada in curd for at least 2 hours before serving.