Dahi Bhalla – Indian Street Food

Step 1: Soak Urad Dal

Soak 1 cup (250 ml) of urad dal in water for 2 hours until plumped up nicely.

Step 2: Grind First Batch of Dal

Strain the water from the soaked dal. Add half of the dal, 2 green chillies, a few pieces of ginger, and a little salt to a grinder. Add some chilled water (avoid adding too much at once) and grind into a fine, fluffy batter.

Step 3: Transfer and Check Batter

Transfer the ground batter to a bowl. Check the consistency; it should be very fluffy and thick.

Step 4: Grind Second Batch of Dal

Add the remaining dal to the grinder with a little salt and chilled water. Grind into a smooth, fluffy batter.

Step 5: Combine and Mix Batter

Transfer the second batch of batter to the bowl with the first. Mix both batches thoroughly until well combined and fluffy.

Step 6: Add Optional Ingredients

Add chopped cashew nuts and raisins to the vada batter and mix well. This step is optional.

Step 7: Prepare Curd Mixture

Take 800 gms of fresh curd in a bowl. Add about 1/4 teaspoon of salt and a little water. Whisk it nicely until smooth and creamy.

Step 8: Add Powdered Sugar to Curd

Add 1-2 tablespoons of powdered sugar to the whisked curd and mix until dissolved. Powdered sugar dissolves faster than granulated sugar.

Step 9: Heat Oil for Frying

Pour enough oil into a kadai for deep frying and heat it until nice and hot.

Step 10: Fry Vadas

Once the oil is hot, take small portions of the batter with your hand and gently drop them into the hot oil.

Step 11: Cook Vadas

Toss the vadas to ensure even cooking and a golden brown color on all sides. Fry until they are lovely, crunchy, and golden.

Step 12: Soak Vadas in Water

Remove the fried vadas from the hot oil and drop them into a bowl of water. Let them sit for about 5 minutes to soften and absorb moisture.

Step 13: Squeeze Excess Water

After 5 minutes, take out the vadas one by one and gently squeeze each vada between your palms to remove excess water. Do not press too hard.

Step 14: Soak Vadas in Curd

Gently drop the squeezed vadas into the prepared curd mixture. Make sure the curd completely coats the vadas. Let them soak in the curd mixture for at least 2 hours.

Step 15: Arrange Vadas for Serving

After 2 hours, the dahi vadas will be soaked and juicy. Take a few vadas and arrange them on a serving plate.

Step 16: Top with Chutneys

First, top the vadas with fresh coriander and mint chutney, then add tamarind sauce (imli chutney).

Step 17: Add Spices and Sev

Sprinkle a little Kashmiri chilli powder, chaat masala powder, and nylon sev over the vadas.

Step 18: Garnish and Serve

Add some fresh pomegranate seeds and finally garnish with fresh chopped coriander leaves. Serve immediately.

• Don't add too much water while grinding the dal to maintain batter consistency.

• Use chilled water for grinding the dal to achieve a fluffy batter.

• Whisk the curd thoroughly to ensure a smooth, lump-free mixture.

• Use powdered sugar in the curd for faster dissolving.

• Gently squeeze the vadas after soaking in water to remove excess liquid without damaging them.

• Soak vadas in the curd mixture for at least 2 hours for optimal softness and flavor absorption.

• Dahi Bhallas can be prepared ahead of time; add chutneys and garnishes just before serving.

• Substitute nylon sev with karaboondi for a different texture.

• Cashew nuts and raisins are optional additions to the vada batter.