What Is Dahi Bhalla (Dahi Vada)?
Dahi Bhalla, also known as Dahi Vada in many parts of India, is a classic North Indian chaat dish loved for its creamy, tangy, and refreshing flavors. It’s made with soft, fluffy lentil dumplings (called bhalla or vada) soaked in thick yogurt and topped with sweet and spicy chutneys.
Each bite is a beautiful balance of taste – the cool yogurt soothes the palate, while the chutneys add tang, sweetness, and spice. It’s light, filling, and perfect for festive occasions or family get-togethers.
The Origin and Popularity
The dish has ancient roots in Indian cuisine, with variations found across regions. In North India, it’s known as Dahi Bhalla, while in South India, the same dish is called Thayir Vadai. Both versions share the same comforting essence but differ slightly in seasoning and presentation.
In Delhi and Punjab, Dahi Bhalla is an essential part of Holi, Diwali, and wedding feasts. You will find it served as a chilled snack alongside chaat favorites like papdi chaat and golgappa. Its popularity lies in its perfect contrast – crispy when fried, soft when soaked, and flavorful when topped with curd and chutneys.
Why You will Love This Recipe?
Making Dahi Bhalla (or Dahi Vada) at home is easier than it looks. You can prepare the batter in advance, fry the bhallas, and assemble them just before serving. Homemade versions taste cleaner, fresher, and can be customized to your preference – mildly sweet or extra spicy!
Moreover, it’s a great dish to impress your guests – cooling, colorful, and beautifully textured. Every spoonful offers a mix of flavors and aromas that make Indian chaat so irresistible.
Dahi Bhalla vs. Dahi Vada
Though often used interchangeably, Dahi Bhalla is the North Indian style, usually topped with chutneys, spices, and crunchy sev. Dahi Vada, on the other hand, is South Indian, served with tempered curd flavored with curry leaves and mustard seeds.
Both are delicious in their own way – the former a festive chaat, the latter a comforting yogurt dish. And this recipe gives you the best of both worlds!
When to Serve Dahi Bhalla (Dahi Vada)?
Dahi Bhalla is the perfect festive dish – light, satisfying, and crowd-pleasing. It’s a must-have on Holi, where its cooling effect balances spicy snacks and sweets. You can also serve it as part of a lunch buffet, party starter, or even as a quick evening snack.
Once you make it at home, you’ll realize why it’s a timeless favorite across India!
Dahi Bhalle (Dahi Vada) Recipe
Equipment
- Mixer grinder or wet grinder (for dal batter)
- Mixing bowls
- Deep frying pan or kadhai
- Slotted spoon
- Large bowl (for soaking bhalle in water)
- Whisk (for yogurt)
- Serving plate or bowl for assembling
Ingredients
For the Bhalle (Lentil Dumplings)
- 1 cup urad dal split black gram, skinless
- 2 tbsp moong dal optional, for lightness
- 1- inch piece of ginger grated
- 1 green chili finely chopped
- Salt – to taste
- A pinch of asafoetida hing
- Oil – for deep frying
For the Yogurt Mix
- 2 cups fresh curd thick and chilled
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- 1/2 tsp red chili powder
- Salt – to taste
- 1 tsp sugar optional, for balance
For Toppings
- 3 tbsp tamarind chutney
- 3 tbsp green chutney mint-coriander
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- Red chili powder – a pinch
- Sev pomegranate seeds, and coriander leaves – for garnish
Instructions
Step 1: Soak and Grind the Dal
- Rinse urad dal and moong dal well. Soak in water for at least 4-5 hours or overnight.
- Drain the water and grind to a smooth, fluffy paste using minimal water.
- Transfer to a bowl, add salt, grated ginger, green chili, and hing. Mix well.
- Whisk or beat the batter for 2-3 minutes to aerate – this helps make soft, spongy bhalle.
Step 2: Fry the Bhalle
- Heat oil in a deep kadhai over medium flame.
- Drop small spoonfuls of batter into the hot oil.
- Fry until golden and crisp on all sides. Remove and drain on tissue paper.
Step 3: Soak the Bhalle
- In a large bowl, take warm water with a pinch of salt.
- Add the fried bhalle and let them soak for 15-20 minutes until soft.
- Gently press each bhalla between your palms to remove excess water without breaking them.
Step 4: Prepare the Yogurt Base
- Whisk chilled curd until smooth.
- Add black salt, cumin powder, chili powder, sugar, and regular salt. Mix well.
Step 5: Assemble the Dahi Bhalle
- Arrange the soaked bhalle on a plate.
- Pour the spiced curd evenly over them.
- Drizzle with tamarind chutney and green chutney.
- Sprinkle chaat masala, roasted cumin powder, red chili powder, and garnish with sev, coriander, and pomegranate seeds.
Step 6: Chill and Serve
- Refrigerate for 15-20 minutes before serving.
- Serve cold and enjoy this refreshing, festive chaat!
Notes
Recipe Notes & Tips
- Fluff Test: Drop a bit of batter in water – if it floats, it’s airy and perfect for frying.
- Soft Texture: Beating the batter well is key to soft, spongy bhalle.
- Healthy Option: Air-fry or bake bhalle instead of deep frying.
- Chutneys: Prepare tamarind and green chutneys beforehand for smooth assembling.
- Make Ahead: You can fry and soak the bhalle in advance, then assemble just before serving.
Frequently Asked Questions (FAQs)
Yes – technically you could skip this step, but soaking helps the fritters soften and absorb flavors. For the best texture, soak them in warm water for about 15-20 minutes, then gently squeeze before adding yogurt.
You can fry the fritters a day ahead and store them in an airtight container (without yogurt). Chill the yogurt and chutneys in advance too. Assemble just before serving to maintain freshness and texture.
In many North Indian households, these two names refer to nearly the same dish – lentil fritters soaked in yogurt and topped with chutneys. Some regional versions vary in ingredients or toppings, but the core concept remains the same.
This usually happens when the batter is too thick, the oil is too hot, or the fritters aren’t soaked long enough. Use a light, airy batter, maintain medium-heat oil, and ensure proper soaking to get soft results.
Store the yogurt and toppings separately in the fridge. For the best taste, assemble just before serving. If already assembled, consume within 1 day; longer storage can affect texture and flavor.