Dahi Bhalle (Dahi Vada) Recipe
Make soft, fluffy, and melt-in-mouth Dahi Bhalle (Dahi Vada) at home! These delicious lentil dumplings are soaked in water, topped with creamy yogurt, and drizzled with tangy-sweet chutneys. A festive North Indian favorite that’s perfect for Holi, Diwali, or any celebration.
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.