Dahi Bhalla, also known as Dahi Vada, is a delightful Indian snack made from lentil dumplings soaked in spiced yogurt. This recipe is special as it comes straight from my mother, who has perfected this dish over the years. Whether you’re hosting a gathering or just want to treat yourself, this Dahi Bhalla recipe is sure to impress. Let’s dive into the details of making these delicious bites!
Ingredients You’ll Need
Gathering the right ingredients is crucial for making the perfect Dahi Bhalla. Here’s what you will need:
- For the Bhalla:
- 1.5 cups of whole white urad dal (split black gram)
- 5-6 fenugreek seeds (optional but recommended for flavor)
- Salt to taste
- Water (as needed for grinding)
- Oil for deep frying
- For the Yogurt Mixture:
- 2 large bowls of fresh yogurt
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- Black salt to taste
- 1-2 tablespoons of sugar (optional, for sweet yogurt)
- Fresh coriander leaves for garnish
- For Serving:
- Green chutney and sweet tamarind chutney
- Sev or boondi for garnish
Preparation Steps
Now that we have our ingredients, let’s move on to the preparation steps for our Dahi Bhalla.
Soaking the Dal
Start by soaking the urad dal overnight or for at least 5-6 hours. This is important for softening the lentils and making them easier to grind.
Grinding the Dal
Once soaked, drain the dal and transfer it to a grinder. Add a minimal amount of water while grinding, just enough to help achieve a smooth, fluffy consistency. Aim for a batter that is thick yet light. My mother often checks the consistency by taking some batter in her hand; if it holds well and feels fluffy, it’s ready.
Incorporating Air into the Batter
After grinding, transfer the batter into a bowl and start whipping it using your hands. This step is crucial as it incorporates air into the batter, making the bhallas fluffy. Add a few drops of water as needed, but be careful not to overdo it.
Frying the Bhallas
Heat oil in a kadhai for deep frying. Once hot, wet your hands and shape small balls of the batter, creating a cavity in the center. Carefully drop them into the hot oil. Fry until they are golden brown on both sides. Make sure to keep the flame at medium to avoid burning.
Soaking the Bhallas
Once fried, remove the bhallas and soak them in warm salted water for about 10-15 minutes. This step helps them absorb moisture and become even softer.
Making the Yogurt Mixture
While the bhallas are soaking, prepare the yogurt mixture. In a separate bowl, whisk together the yogurt, black salt, roasted cumin powder, red chili powder, and sugar (if using). Adjust the consistency with a bit of water if needed.
Assembling the Dahi Bhalla
Once the bhallas have soaked, gently squeeze out excess water and place them on a serving platter. Pour the prepared yogurt over the bhallas. Drizzle with green chutney and sweet tamarind chutney, then garnish with sev or boondi, and sprinkle some fresh coriander on top.
Serving Suggestions
Dahi Bhalla can be served as an appetizer or a snack during gatherings and festivals. It’s a refreshing dish that balances sweet, spicy, and tangy flavors, making it a crowd favorite. You can also make variations by adding different toppings or spices according to your preference.
Storage Tips
If you have leftover bhallas, they can be stored in the refrigerator for 3-4 days. Just soak them in yogurt before serving to keep them fresh. You can also freeze the uncooked batter for later use.
Final Thoughts
This Dahi Bhalla recipe is not just a dish; it’s a tradition that brings family and friends together. The combination of soft bhallas soaked in creamy yogurt, topped with tangy chutneys, is an experience you don’t want to miss. Make sure to try this recipe at your next gathering or festive occasion!
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