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Dahi Bhalle

Dahi Bhalle (also known as Dahi Vada) is a popular North Indian chaat made with soft, fluffy lentil fritters (urad dal vadas) soaked in water, then served chilled topped with creamy yogurt, sweet tamarind chutney, spicy green chutney, and a sprinkle of chaat masala, cumin powder, and pomegranate seeds. It offers a perfect balance of sweet, tangy, and spicy flavors with a melt-in-the-mouth texture, making it a festive favorite and a refreshing appetizer.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Indian, Indian Street Food, North Indian
Servings 20

Ingredients
  

For Dahi Bhalla Batter

  • (skinless) - 1cup Urad Dal
  • ¼ cup (for grinding) Water
  • 1tsp Cumin
  • 2tsp Ginger chopped
  • 2tsp Green chilli chopped
  • to taste Salt
  • Oil for frying

For Sweet Curd

  • 2cups Curd
  • 5 tbsp Sugar
  • a pinch Salt

Tamarind Chutney

  • 1 cup Tamarind
  • 5cups Water
  • 1½ tsp Chilli powder
  • 4 tbsp Sugar
  • 1 tbsp Roasted Cumin Powder
  • to taste Salt
  • 1½ cup Water
  • Grapes sliced - handful
  • Banana sliced - handful
  • 1 tsp Black salt
  • Melon Seeds - 1tbsp

Keep Ready

  • Mint Chutney - ¼ cup
  • Pomegranate - ½ cup
  • Chaat masala - a generous pinch
  • Roasted cumin Powder - a pinch
  • Chilli powder
  • Coriander sprigs

Instructions
 

For Batter

  • Wash and soak urad dal in 4 cups of water for at least 4hours, best would be overnight. Remove the water and add the dal along with a dash of cold water to a mixer grinder and make it into a paste. Grind it to a smooth fluffy paste and you will have to scrape the sides of the jar to make sure the dal grinds evenly. You will be required to add small batches of cold water also.
  • Remove the batter to a flat platter or a Parat and using your hands start beating and whipping the batter in either clockwise or anticlockwise. This is an important step as this will incorporate air into the batter there by making it fluffy. Keep doing it for abut 10mins.

For Frying

  • Now add cumin, ginger, green chillies and salt and mix it lightly. In the meantime, heat oil in a deep vessel and using your hands pour small round balls of the batter in medium hot oil. Do it with the entire batter and roll them to fry them till they are golden brown from the outside.
  • In Lukewarm water add some salt and add the fried bhalla to it. Keep the in water for 25mins. This will make them soft. Alternatively, you can also use some chaas or masala chaas to soak the Bhalla.

For Tamarind Chutney

  • In a pan mix together tamarind, water, chilli powder, sugar, roasted cumin powder, salt, black salt and water. Bring it to a boil and then simmer and cook for 20 mins.
  • Remove from heat and strain it. While straining it squeeze it through a fine sieve to extract all the pulp.
  • Allow it to cool and then add grapes, banana and melon seeds to it.

For Sweet Curd

  • Mix together curd, sugar and salt and whisk it till sugar dissolves. Keep aside.

For Assembling Dahi Bhalla

  • Squeeze out the water from the bhalla and lightly break it. Place them in a large bowl and sprinkle roasted cumin on top. Cover them with sweet curd and then pour over the tamarind chutney, mint chutney, pomegranate seeds, coriander sprigs and serve it chilled.
Keyword Dahi Bhalle
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