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Dahi Bhalla Recipe | Soft & Fluffy Homemade Delight
If you’re craving a traditional Indian snack that’s rich, refreshing, and full of flavor, then this Dahi Bhalla recipe is exactly what you need. Loved across North India and served during festivals, special occasions, or as an everyday treat, Dahi Bhalla (or Dahi Vada) is a lip-smacking dish made with deep-fried lentil dumplings soaked in curd and topped with sweet and spicy chutneys.
Let’s dive into the authentic yet easy Dahi Bhalla recipe that ensures soft, fluffy bhallas every time!
Why You'll Love This Dahi Bhalla Recipe
Soft and melt-in-mouth bhallas
Balanced flavors: tangy, sweet, spicy
Simple ingredients, easily available at home
Can be made ahead of time for parties and gatherings
Ingredients You Need
For Bhalla (Vada):
1 cup urad dal (split black gram, skinless)
1 tsp ginger paste
1 green chili (finely chopped)
Salt to taste
A pinch of hing (asafoetida)
Oil for deep frying
For Assembling:
2 cups fresh curd (whisked)
2 tbsp sugar (optional, for sweet curd)
Salt to taste
½ tsp roasted cumin powder
½ tsp red chili powder
Tamarind chutney
Green mint-coriander chutney
Fresh coriander leaves (for garnish)
Sev or pomegranate seeds (optional topping)
Step-by-Step Dahi Bhalla Recipe
Step 1: Soaking and Grinding the Dal
Rinse the urad dal thoroughly and soak it in water for 5-6 hours or overnight.
Drain the water and grind the dal into a smooth, fluffy paste using very little water.
Add ginger paste, chopped green chilies, hing, and salt. Mix well.
Pro Tip: Beat the batter well for 5–7 minutes using a spoon or hand to make the bhallas extra soft.
Step 2: Frying the Bhallas
Heat oil in a deep pan over medium heat.
Drop spoonfuls of batter into the oil and fry till golden brown and crisp.
Remove and immediately soak the bhallas in warm water for 15–20 minutes.
Squeeze out the water gently without breaking them.
Step 3: Preparing the Curd
Whisk the curd until smooth. Add sugar and a pinch of salt if desired.
Keep it chilled for a refreshing taste.
Step 4: Assembling the Dahi Bhalla
Place the soaked and squeezed bhallas in a serving dish.
Pour the curd generously over them.
Drizzle tamarind chutney and green chutney on top.
Sprinkle cumin powder, red chili powder, and garnish with coriander leaves or sev/pomegranate seeds.
Tips for the Best Dahi Bhalla Recipe
Always beat the batter until light – this helps bhallas become airy and soft.
Use fresh curd; thick curd gives a creamier texture.
Don’t skip soaking bhallas in warm water – it makes them spongy.
For a healthier version, you can air-fry or steam the vadas.
Storage & Make-Ahead Tips
Bhallas can be made in advance and stored in the refrigerator (without curd) for up to 2 days.
Soak them in warm water and assemble fresh before serving.
Whisked curd can also be prepared and kept chilled ahead of time.
Healthier Twist on the Traditional Dahi Bhalla Recipe
You can substitute deep frying with air frying or pan-frying the bhallas. Use low-fat curd to reduce calories. Add grated carrots or beetroot to the curd for a colorful, nutritious upgrade!
Final Thoughts
Whether you’re preparing for a festive feast or just want to treat your taste buds, this Dahi Bhalla recipe is the perfect way to bring authentic Indian flavors to your plate. With its fluffy vadas, chilled curd, and tangy chutneys, this dish never fails to impress. For those looking to enhance their nutrition, pairing this meal with a side of Peanut Butter for Weight Gain can add extra protein and healthy fats. Try it once and make it a regular part of your home menu!
You can substitute with a mix of moong dal and urad dal, but urad dal gives the best texture.
It’s usually due to insufficient beating of the batter. Beat it until light and airy.
They add authentic flavor, but you can skip or replace with ketchup/yogurt-mint dip if preferred.
Soak for 15–20 minutes in warm water to make them soft and spongy.
Yes, freeze plain bhallas in airtight containers. Thaw and soak in warm water before use.
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