Name: Dahi Bhalla (Dahi Vada) – Cotton Soft & Super Tasty
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 15-17 pcs
Cuisine: Indian
Ingredients: 2/3 cup Urad Dal; 1/2 cup Moong Dal (split yellow lentils); 2 tbsp Raisins; 2, chopped Green Chillies; 1 small piece, grated Ginger; for frying Oil; 1 liter Water; 1 tsp Salt; 1/2 tsp Hing (asafoetida); 1.5 cup Fresh Curd (yogurt); 3 tbsp Sugar Powder; 1/4 tsp Black Salt; as needed Spicy Chutney; as needed Sweet Chutney; as needed Roasted Cumin Powder; as needed Red Chilli Powder; as needed Pomegranate Pearls; as needed Boondi

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare the Dal for Bhallas
Take 2/3 cup of Urad Dal and 1/2 cup of Moong Dal. Wash them 2-3 times with water and then soak them for or overnight.
Grind the Dal Batter
Drain the extra water from the soaked dals. Transfer the dals to a mixer grinder. Add 3-4 tablespoons of water and grind into a fine and thick, smooth paste. Avoid adding too much water to keep the batter thick.
Whisk the Batter for Fluffiness
Transfer the dal batter to a bowl. the batter with clean hands for in one direction. This process incorporates air, making the batter light and fluffy. The color of the batter will also lighten.
Test Batter Consistency
To test if the batter is ready, take a small amount on a spoon and invert it; the batter should not fall. Alternatively, drop a small portion of the batter into a bowl of water; it should float on the surface, indicating it's perfectly .
Add Flavors to Batter
Add 2 tablespoons of raisins, 2 chopped green chilies, and a small piece of grated ginger to the batter. Gently mix these ingredients with soft hands to ensure the incorporated air is not released.
Prepare Soaking Water
In a kadhai (wok), heat 1 liter of water. Add 1 teaspoon of salt and 1/2 teaspoon of hing (asafoetida). Heat the water until it is just lukewarm; it should not be too hot.
Fry the Bhallas
Heat oil in a frying pan. Ensure the oil is moderately hot, not too hot or too cold. Wet your hands with cold water to prevent the batter from sticking. Drop small portions of the batter into the hot oil. Immediately sprinkle some hot oil over each bhalla using a slotted spoon to help them puff up and become round. Fry the bhallas on a medium flame, turning occasionally, until they turn golden brown.
Soak the Fried Bhallas
Once the bhallas are golden brown, remove them from the oil using a slotted spoon. Immediately transfer the hot bhallas into the lukewarm hing water prepared earlier. Allow them to soak for a minimum of .
Prepare the Sweetened Curd
While the bhallas are soaking, prepare the dahi. Take 1.5 cups of fresh curd in a bowl. Add 3 tablespoons of sugar powder and 1/4 teaspoon of black salt. until smooth and velvety. Refrigerate the dahi to chill.
Assemble and Serve
After , the bhallas will have soaked up water and become soft. Gently squeeze each bhalla between your palms to remove excess water. Arrange the squeezed bhallas on a serving plate. Pour the chilled, sweetened curd generously over the bhallas. Sprinkle some black salt, spicy chutney, sweet chutney, roasted cumin powder, and red chili powder. Garnish with pomegranate pearls and boondi. Serve immediately and enjoy chilled.

Helpful Tips

Small details that can improve the final result.

TipDo Not Add Too Much
Do not add too much water while grinding the dal to ensure a thick batter.
Cooking tipWhisk the Dal Batter with
Whisk the dal batter with hands for 10 minutes in one direction to incorporate air, making the bhallas light and fluffy.
Cooking tipTest the Batter by Dropping
Test the batter by dropping a small amount into water; it should float, indicating it's perfectly whisked.
TipMix Added Flavors (raisins
Chili, ginger) gently into the batter to avoid deflating it.
Cooking tipMaintain a Moderate Oil Temperature for Frying
Neither too hot nor too cold.
Cooking tipImmediately Sprinkle Hot Oil Over
Immediately sprinkle hot oil over the dropped bhallas in the pan to help them puff up and become fluffy.
PreparationTransfer Fried Bhallas Immediately Into
Transfer fried bhallas immediately into lukewarm hing (asafoetida) water to soak.
PreparationSoak Bhallas for a Minimum of 25
30 minutes for them to become soft and absorb flavors.
PreparationGently Squeeze Excess Water from
Gently squeeze excess water from the soaked bhallas before serving.
PreparationServe the Dahi Bhallas Chilled
Serve the dahi bhallas chilled for the best taste.

Dahi Bhalla (Dahi Vada) – Cotton Soft & Super Tasty

40 mins

Indian · North Indian

25 min

15 min

15-17 pcs

~140 kcal

For Bhallas

For Soaking Bhallas

For Dahi (Yogurt)

For Garnishing

Prepare the Dal for Bhallas

Grind the Dal Batter

Whisk the Batter for Fluffiness

Test Batter Consistency

Add Flavors to Batter

Prepare Soaking Water

Fry the Bhallas

Soak the Fried Bhallas

Prepare the Sweetened Curd

Assemble and Serve

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