Dahi Bhalla | Dahi Bhalle (Vada) Recipe | North Indian Street Food
Imagine you are visiting couple of people and everyone offering you sweets to eat! My mom only know this so well to make these delicacy each year. The best thing about this recipe is we can make this in advance, refrigerate and it’s taste better served chill. I normally make this during Diwali, for any get-together or if some close family or friends visiting for them and these dahi vada chaat has been always appreciated.
Dahi Bhalla or Dahi Bhalle is similar to Dahi/thayir vada. Today we will learn how to make Dahi bhalla chaat which served with sweet and green chutney along spices which makes these dahi bhalla much more flavorful and a perfect chaat. My mom would make this dahi bhalls on each Diwali morning and we would have this as breakfast along with other Diwali goodies and rest of it will be kept for guests as during Diwali day there will guests dropping by to exchange sweets. If you have people coming over for gift/sweet exchange or lunch/dinner then this dahi bhallas can be very refreshing other than usual sweet and savory items.
Try this delicious dahi bhalla this Deepavali and please your near & dear ones. These dahi bhalle makes great party appetizer, I am yet to see any one who doesn't like these. And this is my special recipe that I use whenever some special guests comes whom you have to treat real well :). I have written the procedure in very details with the notes that I want to highlight, so the recipe is pretty long :)
Most of the people think if we grind urad dal in grinder that only makes the vada soft and mixer doesn't do the same justice. But it’s not true, you can still make very soft and delicious vada with mixer if you keep two things in mind. First, don’t add lot of water while grinding and 2nd most important beat the batter with hand for 5 to 7 minutes, below I have describe how can we test if the batter is ready to fry. Do this and see how soft yet crunchy vada you get.
Other Snacks Recipes you might like
- Ragda Patties
- Beetroot Patties (cutlet)
- Gobi 65
- Moong Dal Vada
- Maddur Vada
- Masala Vada
- Onion Pakora (Pyaaz Ke Pakode)
Dahi Bhalla (Dahi Vada) RecipePopular North Indian street snack Dahi Bhalla, fried dumplings served with spiced yogurt and chutney.
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- For Bhalla/Vada/Bada
- 1.5 Cups - Whole White Urad Dal
- 1 tsp - Cumin Seeds
- 3 - Finely Chopped Green Chilies
- 1 tsp - Finely Chopped Ginger
- 1/4 tsp - Soda-Bi-Carb (optional)
- To Taste - Salt
- To Deep Fry - Oil For Dahi Mix
- 5 Cups - Fresh Yogurt/Dahi
- 1 tsp - Rock Salt/Kala Namak
- 1 tsp - Cumin Powder
- 3/4 tsp - Red Chili Powder
- To Taste - Salt
- 2 tbsp - Chopped Cilantro For Serving
- 1/2 Cup - Green Chutney
- 1/2 Cup - Sweet Chutney
- 2 tsp - Cumin Powder
- 2 tsp - Red Chili Powder
- 2 tbsp - Chopped Cilantro
- Rinse and soak urad dal overnight or for 5-6 hours, rinse well and grind it in mixer or grinder into smooth fluffy mixture. Use 2-3 tbsp of water only if required, which you will required if you are using mixer to grind. ** You have to grind the dal until the batter becomes light and fluffy. Sprinkle water if the mixer making lot of noise.
- Take out the batter in a wide bowl and start beating it with hand for 2-3 minutes, it will make the batter more light and fluffy, after beating continuously you can see the colour of batter will be white instead of pale white or yellow. **Now the most important thing to do specially if you used mixer to grind the dal, to test if the batter is ready to make vada in a bowl of water drop a small bowl of vada if it’s floats on top of water then it’s ready to use. If the batter ball sinks a bit inside water then you have to beat it with hand for a minute more. Repeat the test until the batter ball floats on top of water. If you skip this step the bhalla or vada will not be soft.
- Add finely chopped green chilies and ginger add in batter with cumin seeds, soda, salt and mix everything well.
- Heat oil in a wok for deep frying. Keep a bowl of water near by, wet your hand with water and take a dollop of dal batter and carefully drop it in hot oil, drop 5-6 vada at a time in wok so it doesn't stick with each other. **Make sure you use enough oil for the full vada to be in oil, if upper part of the vada/bhalla doesn't cook in oil then when you turn them it will stick together. Don’t worry about the shape very much, it doesn't has to perfect round, once we soak the vada in curd it will get shaped.
- Fry until golden brown in medium flame, turn over and fry until another side gets golden brown too. Keep the vada in kitchen tissue and repeat the process for remaining dal batter.
- Meanwhile in a wide pan bring 10-12 cups water to boil and off it. Add fried vada in this water and let them soak for min of 10 mins. You can soak for 1 to 2 hours too (soaking makes vada soft and absorb curd), take them out of water and squeeze water out carefully to retain the shape, try not to break vada.
- For Assembly
- In a wide bowl whisk together curd, red chilli powder, cumin powder, salt, rock salt well and pour half of the spiced curd the serving dish, arrange bhalla/vada over it. Pour 1/2 of remaining spiced yogurt, drizzle sweet chutney and green chutney in small dots all over vada, sprinkle cumin powder, red chili powder, coriander leaves. Arrange remaining vada (if any left) and pour remaining spiced yogurt, again drizzle sweet and green chutney, cumin & red chili powder and coriander leaves. Refrigerator for 1 hour or until ready to serve.
Delicious, filling Dahi Bhalla or Dahi Vada.
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