Dahi Bhalla, also known as Dahi Vada, is one of India’s most loved festive and street food snacks. Soft lentil dumplings soaked in yoghurt, topped with tangy chutneys, and sprinkled with spices, it’s a delightful mix of flavours and textures in every bite. Whether you enjoy it at weddings, fairs, or food stalls, this dish always wins hearts.
Wash and soak urad dal in three cups of water overnight. The next day, drain excess water and grind the dal to a smooth paste. This forms the base of your soft and fluffy bhallas.
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Step 2: Prepare the batter
Add salt, chopped ginger, chopped green chillies, raisins, and gram flour to the dal paste. Whisk the batter for at least 10 minutes until it becomes light and airy. This ensures that the bhallas remain soft and spongy after frying.
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Step 3: Fry the bhallas
Heat sufficient oil in a kadai. Gently drop spoonfuls of the batter into the hot oil. Fry them until they turn a light golden colour. Drain on paper towels, then soak them in warm water for 2 minutes. Lightly press each bhalla between your palms to squeeze out the water.
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Step 4: Whisk the yoghurt
In a mixing bowl, whisk yoghurt until smooth. Add rock salt and sugar to balance the tanginess. Keep aside until serving.
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Step 5: Assemble the dish
Place the prepared bhallas on a plate. Pour the whisked yoghurt generously over them. Drizzle with green chutney and sweet tamarind chutney. Sprinkle roasted cumin powder on top.
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Step 6: Garnish and serve
Finish with a garnish of fresh coriander leaves. Serve immediately to enjoy the authentic flavours of Dahi Bhala.
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Indian
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