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.
Dahi bhalla chaat