Dahi Bhalla

Dahi Bhalla

Dahi Bhalla or Dahi Vada is a popular snack originating in the Indian subcontinent. It is prepared by soaking bhallas (fried lentil dumplings) in thick dahi (yogurt).

 

In North India it is sold in chaat shops and kiosks all around the Indian subcontinent. Bhallas are usually served cold unlike the Aloo Tikki.

 

Washed Urad lentils are soaked overnight and ground into a batter for the vada/bhalla, then cooked in hot oil. The hot deep fried vadas/bhallas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving.

 

Additions to the batter may include golden raisins. Vadas may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, boondi, thinly sliced fresh ginger or pomegranate.

 

Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys is often used as garnish.

 

Dahi Vada is also known as dahi baray in Urdu, dahi bhalla in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali.

  Recipe Servings: 3 - 4
  Cooking time: 60 Minutes

Ingredients

For Bhalla

 

  • Dhuli Urad daal (Black gram without skin) - 3/4 cup
  • Moong dal (Split Green gram without skin) - 1/4 cup
  • Green Chilli (finely chopped) - 1
  • Oil - for frying
  • Salt to taste

 

Dahi bhalla chaat

  • Yogurt - beaten smooth - 1.5 cups
  • Roasted Cumin seeds - 2 tsp
  • Black Pepper powder - 1 tsp
  • Red Chilli Powder - 1 tsp
  • Ginger - cut into very fine julienne for garnish
  • Tamarind - 150 gram
  • Powdered Sugar - 1.5 tbsp
  • Salt to taste

Preparation

  • Mix both lentils and wash several times until the water appears clear and soak them in water for at least six hours.

 

  • Drain the water. In a blender, blend the lentils to very creamy texture. Use as little water as needed to blend.

 

  • Stir the batter with a spoon in a circular motion for two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.

 

  • Add chopped green chillies and salt. Mix it well.

 

  • Heat the oil.

 

  • Make small balls from the batter and fry it on a medium flame till golden brown.

 

  • Put all the fried bhallas in lukewarm water and soak for about 20 minutes.

 

  • Squeeze the bhallas gently to remove the water.

 

  • Soak Tamarind in water. Add a pinch of salt and 1 tsp sugar. Keep it for about 30 minutes. Then queeze out the pulp.

 

  • Place bhallas in a serving dish. Cover them with smoothly beaten Yogurt. Pour tamarind chutney and sprinkle salt, sugar, roasted cumin seeds, black pepper powder and red chili powder.

 

  • Garnish it with ginger juliennes and serve.