Dahi (curd) bhalla or dahi bhalle or dahi bhalla chaat is one of the popular chaats from northern parts of India, particularly in Delhi.
Dahi bhalla is also known as dahi vada or dahi vade in some parts of India.
Dahi Bhalla is mostly served as appetizer or sides but I can enjoy it as my main course too!! I would suggest 2-3 bhalla per person. This recipe makes around 15 to 18 bhalla which is good for 5-8 people.
Chilled dahi or curd in dahi bhalla makes it the perfect recipe for get-togethers in the summertime.
Dahi Bhalla is quick to make but requires some preparation like soaking dal (or lentils) overnight or for 4-5 hours at least. Also make your sweet (date and tamarind) chutney and spicy (coriander, chili, and mint) chutney at least a day in advance so that you don’t have to rush
I make dahi bhalla mostly during holidays like Holi, Diwali, etc. but you don’t need to wait for a holiday to indulge in this yummy dish. Make it whenever you want to.
Can I make it vegan?
Of course, add cashew curd instead of whole milk curd to make it vegan.
If you want to make dahi bhalla more interesting make dahi bhalla chaat. Add papdis, pieces of boiled potatoes and cooked chhole (chickpeas) before adding dahi (curd) on to the bhallas.
Dahi (curd) bhalla or dahi vada is one of the popular chaats from Delhi or north India. Mostly served as appetizer or sides.
- ½ cup urad dal or split white gram soaked in water 4-5 hours or overnight
- 1.25 cup water to soak dal or lentil
- 6-7 tbsp water for grinding or as required
- ½ tsp cumin powder
- 1- inch ginger
- 2-3 green chilies
- Salt to taste
- Oil for frying
- 2-2.5 cup water for soaking bhallas
- 2 cups chilled curd or dahi
- Sugar to taste optional
- 1/3 cup sweet chutney or tamarind date chutney
- 1/3 cup spicy chutney or chili coriander, and mint chutney
- Chaat masala as required
- Red chili paprika powder, as required
- Roasted cumin powder as required
- Coriander leaves
- Pomegranate arils optional
Rinse urad dal, split white gram, in water couple times
Soak dal or lentil in water for 4-5 hours or overnight
Drain the dal or lentil and add it to grinder jar
Add cumin powder, salt, ginger, green chilies, and 6-7 tbsp water
Grind everything to a smooth paste
Take ground batter to a bowl
Stir the batter briskly for 10 minutes to make it light and fluffy
Add oil to kadai or pan for deep frying
Heat the oil on medium flame
To check if the oil is ready for frying, add a small drop of batter to oil. If it comes to top Immediately, the oil is ready to fry bhallas
Now add a spoonful of batter in oil
According to the capacity of your pan, add more bhallas
Flip the bhallas frequently
Fry till golden or light brown
Drain excess oil using paper towel
Add bhalla to the water
Soak bhalla for 20-25 minutes
Take each bhalla between your palms and gently press it and remove excess water
Add sugar to chilled dahi or curd and beat it till smooth
Now in a serving plate put 2-3 bhallas and add curd
Add sweet and spicy chutney as required
Sprinkle chili powder, roasted cumin powder, and chaat masala
Garnish it with coriander leaves and pomegranate arils
Serve dahi bhalla immediately
- To check right consistency of the batter, in a small bowl take water and add 1 tbsp batter. If it does not float, add sooji (semolina) or besan flour (garbanzo bean flour, chickpea flour)
- You can also add papdi, pieces of boiled potato and boiled chhole (chickpeas) before adding curd to the soaked and pressed bhalla
- To make it vegan, use cashew curd