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Heta Sanghvi

Dahi bhalla

Dahi (curd) bhalla or dahi vada is one of the popular chaats from Delhi or north India. Mostly served as appetizer or sides. 
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Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Course: Appetizer, Snack
Cuisine: Indian, North Indian
Ingredients Method Notes

Ingredients
  

For bhallas
  • ½ cup urad dal or split white gram soaked in water 4-5 hours or overnight
  • 1.25 cup water to soak dal or lentil
  • 6-7 tbsp water for grinding or as required
  • ½ tsp cumin powder
  • 1- inch ginger
  • 2-3 green chilies
  • Salt to taste
  • Oil for frying
For making dahi bhalla
  • 2-2.5 cup water for soaking bhallas
  • 2 cups chilled curd or dahi
  • Sugar to taste optional
  • 1/3 cup sweet chutney or tamarind date chutney
  • 1/3 cup spicy chutney or chili coriander, and mint chutney
  • Chaat masala as required
  • Red chili paprika powder, as required
  • Roasted cumin powder as required
For garnishing
  • Coriander leaves
  • Pomegranate arils optional

Method
 

Making bhalla or vada batter
  1. Rinse urad dal, split white gram, in water couple times
  2. Soak dal or lentil in water for 4-5 hours or overnight
  3. Drain the dal or lentil and add it to grinder jar
  4. Add cumin powder, salt, ginger, green chilies, and 6-7 tbsp water
  5. Grind everything to a smooth paste
  6. Take ground batter to a bowl
  7. Stir the batter briskly for 10 minutes to make it light and fluffy
Frying bhallas or vada
  1. Add oil to kadai or pan for deep frying
  2. Heat the oil on medium flame
  3. To check if the oil is ready for frying, add a small drop of batter to oil. If it comes to top Immediately, the oil is ready to fry bhallas
  4. Now add a spoonful of batter in oil
  5. According to the capacity of your pan, add more bhallas
  6. Flip the bhallas frequently
  7. Fry till golden or light brown
  8. Drain excess oil using paper towel
  9. Add bhalla to the water
  10. Soak bhalla for 20-25 minutes
  11. Take each bhalla between your palms and gently press it and remove excess water
Making dahi (curd) bhalla or dahi vada
  1. Add sugar to chilled dahi or curd and beat it till smooth
  2. Now in a serving plate put 2-3 bhallas and add curd
  3. Add sweet and spicy chutney as required
  4. Sprinkle chili powder, roasted cumin powder, and chaat masala
  5. Garnish it with coriander leaves and pomegranate arils
  6. Serve dahi bhalla immediately

Notes

- To check right consistency of the batter, in a small bowl take water and add 1 tbsp batter. If it does not float, add sooji (semolina) or besan flour (garbanzo bean flour, chickpea flour)
- You can also add papdi, pieces of boiled potato and boiled chhole (chickpeas) before adding curd to the soaked and pressed bhalla
- To make it vegan, use cashew curd
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