Are you ready to add some color to your taste buds this Holi? Indulge in the mouth-watering Dahi Bhalla, a popular snack that is perfect for any celebration. This dish is made with deep-fried lentil fritters, soaked in a mixture of sweet and green chutneys, and topped with a smooth paste of creamy yogurt and spice powders. It’s then garnished with fresh coriander leaves, pomegranate arils, and green chilies, making it a colorful and flavorful treat for your taste buds. As you take a bite of these soft and fluffy lentil dumplings, you’ll experience a burst of flavors that will leave you wanting more. The coolness of the yogurt and the heat from the spices blend together perfectly, creating a balance of flavors that is truly magical. Happy Holi and happy eating!
Dahi Bhalla is a popular street food and a favorite snack for many. It originated in North India but has now become a part of the cultural fabric of the country. You can make this dish by deep-frying lentil fritters of urad dal or moong dal. Soak these fritters in a mixture of sweet and green chutneys and creamy yogurt. You can serve dahi bhalla at special occasions and festivals, including Holi, Diwali, and weddings. It is also a popular side dish at Indian meals and you csn enjoy it as a snack anytime. It’s easy to find Dahi Bhalla chaat on the streets of India, where vendors serve it in small bowls. Serve dahi bhalla at room temperature, or slightly chilled. You can also use vegan yogurt to make a dairy-free version of the dish, known as Thayir Vadai in South India.
Ingredients List For Dahi Bhalla Recipe
Dahi Bhalla Masala Ingredients
Dahi bhalla is mostly bland but this dahi bhalla masala coupled with some chutneys gives it flavor. The masala requires cumin seeds, black pepper, carom seeds, black salt, red chilies, and chat masala. All these masalas and spices combine to make the dahi bhala masala which has a spicy kick to it.
Bhalla (vada) Ingredients
Dahi bhalla is basically a dal vada. Urad Dal is the main ingredient in the Bhalla or vada, which contributes to the texture of the lentil balls, making them soft and fluffy on the inside when fried. Apart from urad dal, you need salt, asafoetida, and cumin seeds for the vada to give it aroma and flavor. You need oil for frying and a little water for soaking the vadas.
Dahi (Yogurt) Ingredients
Another main ingredient in this recipe is yogurt which is also called dahi. It gives the dish its name and adds a tangy flavor to the dish. You need some sugar to cut the tartness of the yogurt and also a little black salt to flavor the dish.
You need two chutneys and some sev to add another layer of flavor Green Chutney is a flavorful condiment made with mint, coriander, and other spices that adds a fresh and herbaceous flavor to the dish. While tamarind chutney adds a tangy and slightly sweet flavor to the dish. Sev is a crispy fried snack that adds further texture and crunch to the dish.
Step By Step Instructions For Dahi Bhalla Recipe
First, rinse the urad dal in water a few times and then soak it in enough water for 2 hours.
Second, drain the water from the dal and grind it into a smooth paste using a mixer or grinder. You can also add a little water if required to grind it smoothly.
Next, beat the dal batter with 3-4 tbsp of water using a spoon or hand beater, until it becomes fluffy and light.
To check the perfect consistency, drop 1 tsp batter in a bowl of water, if it floats that means the consistency is perfect.
After that, add cumin seeds and salt to the batter, beat again for a few seconds.
Heat oil in a deep frying pan over medium to low heat. Once the oil is hot, take a spoonful of batter and drop it in the oil. Then fry them until they are golden brown on both sides.
Subsequently, remove the bhallas/vadas from the oil and soak them in asafoetida water solution for 5-8 minutes.
Moving on to making the dahi bhalla masala, dry roast all the masala ingredients except salt and chaat masala.
Once they are fragrant, grind them to a fine powder and add salt and chaat masala to the powder and mix well.
Then drain the yogurt through a sieve to remove any lumps.
Add salt and ground sugar to the yogurt and beat it using a hand beater or blender until it becomes fluffy.
After that, keep the yogurt in the refrigerator for at least 30 minutes to make it more fluffy and velvety.
To serve, take the soaked bhallas/vadas out of the asafoetida water solution and squeeze them gently to remove excess water.
Arrange the bhallas/vadas on a plate and pour the beaten yogurt over them.
Drizzle green chutney and tamarind chutney over the yogurt and sprinkle dahi bhalla masala on top.
Finally, garnish with sev and chopped coriander leaves.
Serve the Dahi Bhalla immediately and enjoy!
To serve Dahi Bhalla, start by pouring the beaten yogurt over the soaked bhallas/vadas and drizzling some green chutney and tamarind chutney on top. Next, sprinkle dahi bhalla masala over the yogurt and garnish with some sev and chopped coriander leaves. It is important to serve the Dahi Bhalla immediately for the best taste and texture. For added crunch and flavor, you can also serve it with some crispy papdi, sliced onions, and grated carrots. Alternatively, you can serve Dahi Bhalla with a side of chilled cucumber and mint raita to balance out the heat and spices.
To make the presentation more festive, you can decorate the Dahi Bhalla plate with some edible silver foil and rose petals. Make sure to offer extra yogurt and chutney on the side for those who prefer a creamier or tangier taste. You can also serve dahi bhalla with a variety of Indian snacks like medu vada, ulli vada and parippu vada etc along with tamarind or coconut chutney. Finally, Dahi Bhalla pairs well with some hot and sweet masala chai or refreshing lemonade, making it a perfect snack for any occasion.
To store Dahi Bhalla, start by letting it cool to room temperature after making it. Once it cools down, transfer the Dahi Bhalla to an airtight container and cover it with a lid. To ensure the Dahi Bhalla stays fresh, store it in the refrigerator for up to 2-3 days. When you are ready to serve, take the Dahi Bhalla out of the refrigerator and let it come to room temperature for a few minutes. However, it is important to note that you should not store Dahi Bhalla at room temperature for more than a few hours, as it can spoil quickly due to the presence of yogurt. Finally, to enhance the flavor and texture of the Dahi Bhalla, pour fresh yogurt and chutney over it before serving. By following these simple steps, you can enjoy Dahi Bhalla later as a delicious and refreshing snack or appetizer.
Dahi Bhalla is a popular Indian snack that consists of soft vadas made from urad dal batter soaked in yogurt and served with sweet and tangy chutneys.
To make the vada batter, soak urad dal for 2 hours, grind it into a fine paste in a blender jar with a small portion of the batter, and beat it with water until it becomes fluffy. Add cumin seeds and salt and fry the vadas in hot oil until they are golden brown.
Use a neutral oil like vegetable oil or canola oil or sunflower oil for frying Dahi Bhalla. You will need a lot of oil, so make sure to use a deep frying pan.
Use about 3-4 tablespoons of water to beat the dal batter until it becomes fluffy. To check the consistency of the batter, drop a teaspoon of batter in a large bowl of water. If it floats, the batter is perfect.
Soak the Dahi Bhalla in a solution of cold water and asafoetida for 5-8 minutes before soaking them in the plain yogurt. Soak the Dahi Bhalla in the yogurt for about 10-15 minutes to ensure they become soft and flavorful.
Serve Dahi Bhalla with sweet chutney, green chutney, and a sprinkle of red chilli powder on top. You can also add sev and dahi bhalla masala for added flavor and texture.
To store Dahi Bhalla, transfer it to an airtight container and keep it in the refrigerator for up to 2-3 days. Just before serving, soak the Dahi Bhalla in the yogurt and chutney for the best flavor and texture.
Yes, you can use a ziplock bag with a large hole in one corner to pipe the vada batter into the hot oil. But it really is better to use your hand. Just be careful not to burn yourself.
Add 1-2 tablespoons of sugar to the plain yogurt and beat it until it becomes fluffy and velvety.
You can make about 20-25 Dahi Bhalla in a big batch, depending on the size of the vadas.
Fry the Dahi Bhalla on medium to low heat to ensure they cook evenly and become golden brown. You want the oil temperature to be around 325 degrees F.
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