Dahi Bhalle, also known as Dahi Vada, is a popular North Indian delicacy made by soaking deep-fried lentil vadas in water and then topped with thick and creamy sweet yogurt, spicy and tangy chutneys, and spices. It’s a perfect snack or a side dish for special occasions and festivals.
What You Will Need
How to Make Dahi Bhalle
Here’s how to make soft pillowy dahi bhalle :
- Wash urad dal and moong dal and soak them separately in water for 5-6 hours.
- Drain the soaked dals and grind them into a smooth paste, adding minimal water. Then, transfer the paste into a large bowl and add salt.
- Whisk the mixture thoroughly for 5-7 minutes or until the batter is fluffy. To check if the batter is ready, scoop up some of it in a spatula or a spoon and flip it upside down, the mixture should not drop.
- Add cumin seeds and chopped green chillies to the batter and mix everything well using a spoon or spatula.
- Heat oil in a deep frying pan.
- Meanwhile, prepare the water to soak bhallas by mixing lukewarm water and hing in a large bowl.
- Once the oil is hot, add spoonfuls of batter into the oil. Fry the bhallas over low- medium heat or until lightly golden brown and then immediately transfer them into the prepared lukewarm water. Let them soak for 8-10 minutes or until they sink.
- Once soaked, remove the bhallas from the water and squeeze out the excess water by gently pressing them between your palms. Arrange the bhallas on a serving plate.
- Prepare the sweet dahi by whisking together yogurt, powdered sugar, and black salt in a bowl until smooth. Keep it in the fridge to chill.
- Now assemble the chaat by drizzling mint coriander chutney and tamarind chutney over the bhalle.
- Pour the prepared sweet dahi over the bhalle, ensuring they are well-coated.
- Sprinkle roasted cumin powder, chaat masala, black pepper powder, and red chilli powder on top.
- Garnish with pomegranate.
- Serve the dahi bhalle immediately, or chilled, and enjoy!
Serving Suggestions
Dahi Bhalle can be enjoyed as a snack, appetizer, or even a light meal year-round. It’s commonly relished at home, at restaurants, or during Indian festivals like Diwali and Holi. It tastes best when served chilled.
Tips for Perfect Dahi Bhalle Recipe
To make the perfect Dahi Bhalle, keep in mind the following things:
- Ensure the vadas are soft and well-soaked.
- The yogurt should be thick and creamy.
- Adjust the sweetness and spiciness with chutneys to suit your taste.
- You can prepare the vadas and yogurt mixture in advance. Assemble them just before serving to maintain the freshness and texture.
Equipment Needed
- Mixer Grinder – A portable mixer for grinding soaked dals and making chutney.
- Kadhai – I recommend a food-grade deep stainless steel kadhai for deep frying vadas.
- Stainless Steel Cooking and Serving Spoon Set – I recommend getting a 3-piece cooking spoon set; ideal for stirring, serving, ladling, flipping, and skimming.
Try More Chaat/Indian Street Food Recipes
Did you make Dahi Bhalle? I’d love to know how it turned out for you! Please leave a rating and a comment below to share your experience. Thank you so much! 💚
Recipe
Dahi Bhalle
Dahi Bhalle is a popular North Indian street food. It is a delightful combination of flavors and textures. The creaminess of yogurt, the crunch and softness of the fried vadas, and the tanginess of chutneys create a sensory explosion in every bite.
Ingredients
For Bhalle
- 1 cup urad dal (black gram)
- ½ cup moong dal
- ¼ cup -1 cup water (or, as required)
- 1 tsp salt
- 2 tsp cumin seeds
- 1 or 2 medium green chillies, chopped
- Vegetable oil, for frying (use neutral flavored oil)
For Soaking Bhalle
- 1 large bowl of lukewarm water
- ½ tsp hing (asafoetida)
For Sweet Dahi
- 2 cups yogurt
- 1 Tbsp powdered sugar
- ½ tsp black salt
Assembly
- Soaked Bhalle
- Mint Coriander Chutney
- Sweet Tamarind Chutney
- Sweet Dahi
- 2 Tbsp roasted cumin powder
- 2 Tbsp chaat masala
- 1 Tbsp black pepper powder
- 1 Tbsp red chilli powder
- ½ cup pomegranate
Instructions
- Wash urad dal and moong dal and soak them separately in water for 5-6 hours.
- Drain the soaked dals and grind them into a smooth paste, adding minimal water. Then, transfer the paste into a large bowl and add salt.
- Whisk the mixture thoroughly for 5-7 minutes or until the batter is fluffy. To check if the batter is ready, scoop up some of it in a spatula or a spoon and flip it upside down, the mixture should not drop.
- Add cumin seeds and chopped green chillies to the batter and mix everything well using a spoon or spatula.
- Heat oil in a deep frying pan.
- Meanwhile, prepare the water to soak bhallas by mixing lukewarm water and hing in a large bowl.
- Once the oil is hot, add spoonfuls of batter into the oil. Fry the bhallas over low- medium heat or until lightly golden brown and then immediately transfer them into the prepared lukewarm water. Let them soak for 8-10 minutes or until they sink.
- Once soaked, remove the bhallas from the water and squeeze out the excess water by gently pressing them between your palms. Arrange the bhalle on a serving plate.
- Prepare the sweet dahi by whisking together yogurt, powdered sugar, and black salt in a bowl until smooth. Keep it in the fridge to chill.
- Now, assemble the chaat by drizzling mint coriander chutney and tamarind chutney over the bhalle.
- Pour the prepared sweet dahi over the bhalle, ensuring they are well-coated.
- Sprinkle roasted cumin powder, chaat masala, black pepper powder, and red chilli powder on top.
- Garnish with pomegranate.
- Serve the dahi bhalle immediately, or chilled, and enjoy!
Nutrition Information
Yield 6 Serving Size 6Amount Per ServingCalories 139Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 719mgCarbohydrates 15gFiber 2gSugar 11gProtein 8g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
