Dahi Bhalla
Soft lentil fritters soaked in chilled curd and topped with chutneys and spices — a classic Indian vegetarian snack that’s tasty, cooling and easy to make at home.
Ingredients
Equipment
Method
- Wash the urad dal well and soak it in enough water for 4–6 hours.
- After soaking, drain the dal and grind it to a smooth thick paste. Add chopped green chillies, ginger (if using), salt and mix well.
- Heat oil in a deep frying pan on medium heat. Drop small spoonfuls of the batter into hot oil and fry until the vadas turn light golden and puff up. Remove them on a kitchen paper to drain excess oil.
- Soak the fried vadas in warm water for 5–10 minutes. Then gently squeeze out water and keep aside.
- In a bowl, whisk the yogurt until smooth. Add a pinch of salt and sugar (if using) and mix well. Chill it if you prefer cooler dahi bhalla.
- Place the squeezed vadas on a serving platter. Pour the beaten yogurt over them until fully covered.
- Drizzle tamarind-date (imli-khajoor) chutney over the yogurt soaked vadas. Sprinkle roasted cumin powder, red chilli powder (if using) and chopped coriander leaves.
- Serve immediately so the vadas stay soft and yogurt remains fresh. Optionally garnish with sev or pomegranate seeds for extra texture and taste.
Notes
For softer bhallas, soak urad dal for at least 4 hours and grind with minimal water so the batter stays thick. Soaking fried vadas in water before yogurt helps them get soft and fluffy. Serve immediately for best texture.