DAHI BHALLA (DAHI VADA CHAAT)
Dahi Bhalla also known as Dahi Vada Chaat is a popular North Indian street food that combines soft and fluffy lentil dumplings (bhallas) soaked in creamy yogurt, topped with flavorful chutneys, spices, and crunchy sev. This sweet, spicy, and tangy dish is a must-have during festivals like Holi and Diwali, making every bite a burst of flavors and textures.
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Equipment
Ingredients
Dahi Bhalla:
- ½ cup Moong Dal
- ½ cup Urad Dal
- ⅛-1/4 cup Water or as needed
- ½ inch Ginger
- 1-2 Green Chilis or Black Peppercorns
- Salt & Pepper
- Oil for frying
Dahi Bhalla Chaat:
- 1-2 cups Yogurt
- 3-4 tablespoon Green Chutney
- ⅓ cups Tamarind Chutney
- 1 inch Ginger grated
- 1 Green Chili chopped
- 2-3 tablespoon Pomegranate Seeds
- ¼ teaspoon Kashmiri Red Chili Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Roasted Cumin Powder
- 1 teaspoon Chaat Masala
- 2 handful Papdi
- 1 cup Sev
- Salt
Instructions
Soak Lentils
- In a mixing bowl, add moong dal and urad dal and rinse them propelry until water runs out clear. Then soak the lentils in water overnight or for 3-6 hours. (Note: If on rush, soak lentils in hot water for 2-3 hours).½ cup Moong Dal, ½ cup Urad Dal
Blend into Batter
- Drain water and add soaked lentils, add ginger, green chilis, salt & black peppercorns in the blender. Grind the ingredient by adding little water until the ingredients are well blended and turned into a thick batter.(Note: Add water only if needed, the batter needs to be a ittle dry. If you add too much water then the batter will turn out too thin and fritters will not fry properly).⅛-1/4 cup Water, ½ inch Ginger, 1-2 Green Chilis, Salt & Pepper
Whisk the Batter
- Transfer the batter to a mixing bowl and whisk using a wooden spoon for 5-10 minutes until the batter is airy. (Note: Check the batter by adding a teaspoon of batter in a glass of water. If the batter stays on the top, that means the batter is ready. But if it sinks then you need to whisk the batter a little longer).
Frying the Bhalla
- FRYING PAN: Once the batter is ready, heat the oil in a Kadai or in a frying pan at medium-heat. When the oil is hot, add 4-5 dollops of batter and fry them until they are golden in color and both sides are cooked well. AIR FRYER: Add 1-2 tablespoon of batter in each mold of silicone egg bite mold. Preheat the air fryer at 400°F for 2-3 minutes. Insert silicone mold and air fry at 400°F for 6-8 minutes or until the fritters are golden brown in color. Flip the fritters and cook for another 3-4 minutes.APPAN PAN: Put a few drops of oil in each mold. Then add 1-2 tablespoon of batter in each mold. Let it cook at medium heat for 1-2 minutes or until the fritters are golden brown. Then using a spoon, flip the fritters and cook them for 1-2 minutes until both sides are golden brown in color.Oil
- Once the fritters are fried, transfer them on a paper towel or on a slotted baking tray to remove excess oil. Repeat the process for the rest of the batter.
Soak Vada In Water:
- Once the bhallas are fried, transfer them into warm water and soak for 20-30 minutes.
- Then squeeze the bhallas and remove excess water from them between your palms.
Assembling:
- In a bowl or a plate, add papdi by crushing a little. Place soaked vada over the papdi. Then pour 3-4 tablespoon of yogurt. Then sprinkle red chili powder, garam masala powder, roasted cumin powder, chaat masala, and salt.1-2 cups Yogurt, ¼ teaspoon Kashmiri Red Chili Powder, ½ teaspoon Garam Masala Powder, ½ teaspoon Roasted Cumin Powder, 1 teaspoon Chaat Masala, Salt, 2 handful Papdi
- Then add green chutney and tamarind chutney. Lastly garnish with ginger, green chili, pomegranate seeds, and sev.3-4 tablespoon Green Chutney, ⅓ cups Tamarind Chutney, 1 inch Ginger, 1 Green Chili, 2-3 tablespoon Pomegranate Seeds
Video
Nutrition Facts
DAHI BHALLA (DAHI VADA CHAAT)
Amount per Serving
Calories
192
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
542
mg
24
%
Potassium
638
mg
18
%
Carbohydrates
32
g
11
%
Fiber
15
g
63
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
8824
IU
176
%
Vitamin C
3
mg
4
%
Calcium
148
mg
15
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don't Forget to Check out FAQ's as they can be helpful if you get stuck and need help!
STORAGE
You can store the fritters in the refrigerator for 3-5 days in an air-tight container. You can also freeze the Bhallas in a freezer-safe container or Ziploc bags. When reheating, first boil the bhallas in water. Then squeeze the water from the bhallas and serve with yogurt & chutneys.
TIPS
- Soak Lentils: Soak the lentils for at least 3-6 hours or overnight. If you don't have time or want to make it quicker, soak lentils in hot water for 2-3 hours.
- Grind Lentils: Grind the lentils with minimal water (just enough to blend smoothly) to get a thick batter. For this recipe, I have used ⅛ cup of water.
- Whisk the Batter: After grinding the lentils, whisk the batter for 5-10 minutes with a spoon or a whisk. This incorporates air and hence helps in making soft & spongy bhallas.
- Bhalla Test: After whisking, you can test if the batter is ready by dropping a few drops of water in a cup or bowl. If it floats, then it is prepared. If the batter sinks, then whisk for some more time.
- Fry at medium heat: Make sure to fry at medium heat; that way, they will be cooked from the inside by giving a nice golden color to the outside.
- Frying: When frying, ensure not to overcrowd the pan or kadai for even cooking.
- Soak Bhallas: Soak Bhalla in water water for 20-30 minutes. Or you can soak 15-20 minutes in hot water.
- Squeeze Water: Once bhallas are increased in size, squeeze excess water by placing it between your palms or using 2 spoons.
- Yogurt: Whisk cold yogurt until smooth and lump-free, and add some sugar.
- Adding Yogurt: The best way to assemble is to add yogurt on top of soaked bhallas. Do not add bhalla to a bowl of whisked yogurt, and then store it in the refrigerator. Otherwise, the bhallas will absorb all the liquid from the yogurt, and then you must add more yogurt.
- Adjust: Adjust spices and chutneys as per your taste and preference. For authentic flavor, do not skip roasted cumin powder and chaat masala.
- Store: Fry and store bhallas in the fridge for 2-3 days or freeze for up to a month. To reuse, soak them in warm water, squeeze gently, and add to yogurt before serving.
- Crunch: For extra crunch, add pomegranate seeds, papdi, boondi, and sev when making dahi vada chaat.
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