Dahi Bhalla Recipe : How To Make North Indian Dahi Vada

Dahi bhalla, or North Indian dahi vada, is a toothsome snack popularly made in the streets of India. This street food is known by different names in different parts of the country. It is made by frying the spiced lentils batter and dipping it in sweetened curd topped with coriander chutney and amchur chutney.

Dahi Bhalla is an all-time favourite snack for serving in parties and also during any festive occasions. The chutneys along with the dahi vada ooze with flavour when eaten. The bhallas are softened when soaked in the curd, leaving them to melt in the mouth.

The North Indian dahi vada requires time to be prepared and hence must be planned in advance, before making it. If you are interested in trying this dahi vada recipe at home, take a look at the video and the step by step procedure with images on how to make the dahi bhalla.

DAHI BHALLA RECIPE VIDEO

DAHI BHALLA RECIPE | HOMEMADE NORTH INDIAN DAHI VADA | HOW TO MAKE DAHI BHALLA AT HOME | DAHI VADA RECIPE

Dahi Bhalla Recipe | Homemade North Indian Dahi Vada | How To Make Dahi Bhalla At Home | Dahi Vada Recipe

Prep Time

6 Hours

Cook Time

1H

Total Time

7 Hours

Recipe By: Rita Tyagi

Recipe Type: Snacks

Serves: 4

Ingredients

• Soaked de-husked split black gram (urad dal) - 1 cup
• Salt - 1½ tsp
• Asafoetida (hing) - ½ tsp
• Baking powder - ½ tsp
• Roasted cumin seeds - 1 tsp
• Coriander (finely chopped) - 1 cup
• Oil - for frying
• Water - 1 glass
• Thick curd - 400 g
• Sugar - 3 tsp
• Chilli powder - ½ tsp
• Chaat masala - 1 tsp
• Garam masala - ¼th tsp
• Amchur chutney - 2 tbsp
• Coriander chutney - 1 tbsp
• Pomegranate seeds - for garnishing

How to Prepare

• 1. Soak the split urad dal overnight and pour it in a mixer jar after removing the excess water.
• 2. Add 1 tsp of salt, some asafoetida and ½ tsp of baking powder to the jar and blend it into a slightly rough texture.
• 3. Transfer the mixture into a bowl.
• 4. Crush the roasted cumin seeds with a pestle and add it to the mixture.
• 5. Sprinkle coriander on the mixture and mix well.
• 6. Pour dollops of the thick batter in a pan heated with oil and fry the vadas until they are golden brown.
• 7. Once taken out, pour water on the bhallas and let it soak for about 5 minutes, till they soften.
• 8. Meanwhile, take the curd in a bowl and add sugar to it.
• 9. Whisk thoroughly till it forms a smooth consistency.
• 10. Then, squeeze the bhallas to remove the excess water from them.
• 11. Place them in a bowl and pour the sweetened curd on it.
• 12. Add chilli powder, chaat masala, garam masala, ½ tsp of salt, amchur chutney and coriander chutney on it.
• 13. Garnish the dish with pomegranate seeds and coriander.

Instructions

• 1. You can add the savoury boondi on top to give it a nice crunchy feel.
• 2. It can also be served along with papdi, boiled potatoes and chickpeas as a dahi bhalla chaat.

Nutritional Information

• Serving Size - 2 pieces
• Calories - 191
• Fat - 9.6 g
• Protein - 6.3 g
• Carbohydrates - 28.9 g
• Sugar - 3.8 g
• Fibre - 2.4 g

STEP BY STEP - HOW TO MAKE DAHI BHALLA

1. Soak the split urad dal overnight and pour it in a mixer jar after removing the excess water.

2. Add 1 tsp of salt, some asafoetida and ½ tsp of baking powder to the jar and blend it into a slightly rough texture.

3. Transfer the mixture into a bowl.

4. Crush the roasted cumin seeds with a pestle and add it to the mixture.

5. Sprinkle coriander on the mixture and mix well.

6. Pour dollops of the thick batter in a pan heated with oil and fry the vadas until they are golden brown.

7. Once taken out, pour water on the bhallas and let it soak for about 5 minutes, till they soften.

8. Meanwhile, take the curd in a bowl and add sugar to it.

9. Whisk thoroughly till it forms a smooth consistency.

10. Then, squeeze the bhallas to remove the excess water from them.

11. Place them in a bowl and pour the sweetened curd on it.

12. Add chilli powder, chaat masala, garam masala, ½ tsp of salt, amchur chutney and coriander chutney on it.

13. Garnish the dish with pomegranate seeds and coriander.