Soft, Fluffy, and Authentic Dahi Bhalla / Dahi Vada Recipe

Imagine a dish that seamlessly blends flavors and textures, offering a burst of refreshment with every bite. Enter Dahi Vada / Dahi Bhalla—a beloved Indian snack that has etched itself into the hearts (and stomachs) of many. In this article, we'll delve into the classic recipe of dahi vada, exploring its key components, preparation steps, and tips for that perfect home-cooked touch.

Dahi Vada, often referred to as Dahi Bhalla in Northern India, is a popular snack enjoyed across the subcontinent. This dish consists of deep-fried lentil fritters (vadas) soaked in creamy yogurt (dahi). The beauty of dahi vada lies in its ability to marry contrasting textures: the soft, spongy vada with the cool, luscious yogurt, all heightened by a medley of spices.

Jump to:

• Ingredients
• Instructions
• Celebration Of Flavors
• Variations of Dahi Bhalla
• Serving Suggestions and Pairings
• Storage
• Top Tip
• Tips for Making the Best Dahi Bhalla
• Related
• Pairing
• Dahi Bhalla Recipe

Ingredients

To make authentic Dahi Bhalla, you'll need the following ingredients:

Ingredients for Bhalla

• Split urad dal (black gram)
• Moong dal (split green gram)
• Salt to taste
• Green Chillies
• Ice cubes
• Oil for deep frying

The Yogurt mixture ingredients are

• Homemade Thick yogurt (Check out our recipe)
• Water
• Sugar
• Black salt to taste

For the garnish

• Tamarind chutney (Check out our recipe)
• Green chutney (Check out our recipe)
• Red chili powder
• Pomegranate arils
• Dahi vada masala
• Finely chopped coriander leaves

Instructions

Preparing the Vadas

1. Soak the Dal: Rinse the urad dal and split moong dal thoroughly and soak it in water for about 4-5 hours. This will soften the dal, making it easier to grind.
2. Grind to Perfection: Drain the soaked dal and transfer it into a grinder. Grind into a smooth, fluffy batter, by adding 4 - 5 few cubes of ice. This also ensure that the grinder does not get too hot.

Whisk the batter

1. One important step to ensure fluffy and soft vadas is to whisk the batter.
2. Transfer the batter to a mixing bowl. Add salt, ginger, and green chilies. Whisk for 2-3 minutes until the batter is light and fluffy.
3. You can also use kitchen aid or hand blender to whisk the batter

Fry the Vadas

1. In a deep-frying pan, heat up oil of your choice for deep frying the vadas
2. Use an Ice-cream scoop with a release mechanism to get spoonful size vadas and fry them until golden brown. We have tried spoons, hands and scoops and feel the ice cream scoop is the safest and surest way to get consistent results.
3. Soak the Vadas: Immerse the fried vadas in a bowl of salted lukewarm water for about 15 to 20 minutes. This will help them absorb the flavors better.

Preparing the Dahi

1. Whisking the Yogurt: In a bowl, whisk together the yogurt with sugar and salt until smooth. Ensure there are no lumps.
2. You can skip the sugar, if you prefer unsweetened yoghurt.
3. Setting the Vadas: Gently squeeze the water from the vadas and arrange them in a serving dish. Pour the whisked yogurt generously over the vadas, ensuring they are well-covered.

Garnishing

• Drizzle the tamarind chutney and green chutney over the yogurt.
• Sprinkle roasted cumin powder, red chili powder, and chaat masala. We prefer the homemade dahi vada masala over the chaat masala. The instructions and ingredients are given below.
• Garnish with pomegranate seeds and fresh coriander leaves for a vibrant look.

Dahi Vada Masala Recipe

• Dried round red peppers
• Cumin seeds
• Coriander seeds
• Black salt
• Regular salt

Instructions:

1. Roast all ingredients in a pan over low heat for 6-7 minutes, stirring occasionally, until coriander seeds turn golden brown.
2. Allow the spices to cool completely.
3. Grind the cooled spices into a coarse powder using a food processor.
4. Store the masala in an airtight jar.

Equipment:-

• Vitamix Blender
• Immersion Blender
• Ice cream Scoop
• Deep Frying pan
• Frying Skimmer

Most Common Mistakes to Avoid

Mistake	Result	Solution
Skipping the Soaking Step	Leads to hard / dense Bhalla instead of soft and fluffy ones	Soak Fried bhallas in warm water for 15-20 minutes before serving
Incorrect Batter Consistency	Thick batter makes heavy vada; thin batter result in flat bhallas.	Ensure the batter is light and dropping consistency. The consistency should be similar to pancake batter and hold its shape when dropped and light enough to float in water
Not Whisking the batter properly	Bhallas turn out dense and lack the airy texture	Whisk the batter for around 5-8minutes to ensure it is well-aerated.

Variations of Dahi Bhalla

While the classic Dahi Bhalla recipe is beloved by many, there are several regional and modern variations you can try:

• No Fry Dahi Bhalla: A healthier alternative to the traditional deep-fried version, these bhallas are prepared in an Appe Pan until crispy.
• Dahi Bhalle Chaat: This popular street food version includes additional toppings like crispy sev, pomegranate seeds, and boiled potatoes.
• Rajasthani Dahi Vada: This variation uses a spicier yogurt mixture and includes a garnish of crushed papadums.
• Punjabi Dahi Bhalla: Known for its rich and creamy texture, this version often includes a garnish of sweet and tangy tamarind chutney.
• Gujarati Dahi Vada: This lighter version uses a thinner yogurt mixture and includes a sprinkle of sugar for added sweetness.

Serving Suggestions and Pairings

Dahi Bhalla is typically enjoyed as a snack or appetizer, but it can also be part of a larger meal. Here are some serving suggestions and pairings:

• Serve it as a starter for a festive meal during celebrations like Holi or Diwali.
• Serve Dahi Bhalla as a refreshing summer snack alongside a cool glass of Our 5-minute Instant Thandai, lassi or chaas (buttermilk).
• Include it as part of a chaat platter with other popular street foods like pani puri, bhel puri, and aloo tikki.
• Pair it with spicy curries or biryani as a cooling side dish.

Storage

1. After frying the vadas, let them cool completely.
2. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
3. Transfer the frozen vadas to a ziplock bag or airtight container and store in the freezer for up to 2 months.
4. When ready to serve, soak the frozen vadas in hot water for 10-15 minutes, then follow the same steps to prepare the yogurt and garnish.

Tips for Making the Best Dahi Bhalla

To ensure your Dahi Bhalla turns out perfect every time, keep these tips in mind:

1. Soak the lentils for the recommended time to achieve a smooth batter consistency.
2. Whisk the batter well to incorporate air, which will make the bhallas light and fluffy.
3. Maintain the oil temperature while frying to ensure the bhallas cook evenly and don't become too greasy.
4. Don't skip the step of soaking the fried bhallas in warm water, as this is crucial for achieving the right texture.
5. Use thick, creamy yogurt for the best flavor and consistency.
6. Chill the Dahi Bhalla before serving to enhance the flavors and provide a refreshing experience.
7. Experiment with different chutneys and garnishes to create your own unique version of Dahi Bhalla.

Conclusion

Dahi Bhalla is more than just a dish; it's a celebration of flavors, textures, and culinary traditions. Whether you're enjoying it as a street food snack or preparing it at home for a special occasion, this delightful treat is sure to satisfy your taste buds and leave you craving more

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Pairing

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