Dahi Bhalla is a soft, creamy, and flavor-packed North Indian snack. It’s made by soaking deep-fried urad dal vadas in curd and topping them with chutneys, spices, and sev. This dish is perfect for summer as its cooling and light. You don’t need fancy ingredients or long hours in the kitchen to make it.
The best part is how the curd soaks into the vadas and makes them soft and juicy. The sweet chutney and spicy green chutney balance each other really well. It’s also a very colorful dish – white curd, green chutney, brown tamarind chutney, yellow sev – it’s a treat to the eyes and taste buds.
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About Dahi Bhalla
Dahi Bhalla is also called Dahi Vada in some regions. It is made by frying soft urad dal batter into round balls and soaking them in water to make them softer. Then, they are topped with thick curd, chutneys, spice powders, and crispy sev. Curd is one of the main ingredient so make sure it is fresh and not sour.
It’s a popular dish during festivals like Holi and Diwali. In many homes, it is served as part of a festive meal or even during get-togethers and parties. It also makes a great option for iftar or as a starter during special lunches. Most of the items used are basic and easily available in your kitchen. Once you try it, you’ll want to make it often.
The toppings can be adjusted to suit your taste. If you like it sweet, add more tamarind chutney. If you prefer spicy, increase the green chutney and red chili powder. You can even sprinkle a bit of roasted cumin powder. It is a lovely choice for festivals, parties, or as a simple weekend evening snack at home.
I enjoy making Dahi Bhalla when I want something light yet satisfying. It’s one of those dishes that brings a sense of celebration even on an ordinary day. The aroma of the chutneys and the look of the finished plate always brings back happy memories.
Dahi Bhalla Ingredients
- Whole urad dal – It is used to make the base vadas. When soaked and grind, it turns soft and fluffy. You can also use split urad dal if whole is not available but it gives less volume when compared to whole urad dal.
- Thick curd (yogurt) – Fresh thick curd is preferred which makes the vadas creamy and juicy. Don’t use sour curd.
- Green chili – Added while grinding to give a mild spice. You can skip or reduce based on your preference.
- Ginger – It helps with digestion. You can use a small piece of fresh ginger chopped.
- Water – Used for grinding the dal. Add a little at a time to get a thick and fluffy batter.
- Oil – Used to deep fry the vadas. Choose a flavor less oil for best taste.
- Sugar – A little sugar is added to the curd to balance flavours. You can adjust it or skip it based on your preference.
- Sweet chutney – Adds a mild sweetness and tanginess. Made with tamarind and jaggery. You can use homemade or store-bought.
- Green chutney – Gives a fresh and spicy touch. Usually made with mint, coriander, green chili, and lemon juice.
- Red chilli powder – A light sprinkle adds color and a bit of heat.
- Chaat masala – Adds a tangy kick and brings a street-style flavour to the dish.
- Sev – Adds a crunchy topping. Use thin sev or nylon sev for best texture.
- Cashews, Raisins – Adds crunch, sweetness and rich taste to the vadas.
- Coriander leaves – Used for garnish. Adds freshness and a nice pop of green.
Why This Recipe Works
- It uses simple kitchen staple ingredients.
- Uses ingredients that are easily available.
- Refreshing, colorful and delicious chat.
- The chutneys add layers of flavour – sweet, spicy, and tangy.
- You can prepare it partly ahead and assemble just before serving.
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How to make Dahi Bhalla Step by Step
1.Rinse whole urad dal well. Soak urad dal for 3-4 hours. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture along with ginger and green chilies in a grinder sprinkling water now and then. Don’t add much water as the batter will become runny. The batter should be thick and fluffy as shown, add required salt and mix well. Now add raisins and chopped cashews to the batter.
2.Mix well and Set aside. Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.
3.Heat oil – Wet your hands and take lemon sized balls and drop it carefully into oil. You can fry up to 3-4 balls at a time depends on the size of your kadai. Flip around and deep fry till golden brown. Drain in tissue paper.
4.Then add the vadas to hot water, remove it immediately – this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.
5.Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it. Add green chutney and sweet chutney. Then sprinkle sev, red chili powder and chat masala and garnish with coriander leaves.
Serve at room temperature or chilled.
Expert Tips
- Use fresh curd – Sour curd can ruin the taste. Add a little sugar and beat it well before using.
- Soak dal properly – Soak for at least 3–4 hours to get soft and fluffy vadas that absorb less oil.
- Grind thick batter – Use little water while grinding. The batter should be thick and smooth.
- Soften vadas – Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.
- Add toppings just before serving – Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.
Serving and Storage
Serve Dahi Bhalla chilled or at room temperature. Pour curd over the vadas, then add chutneys, sprinkle spices, and top with sev and coriander leaves.
You can make the vadas and chutneys ahead of time. Store vadas in the fridge, soak before use. Store leftover curd vadas in a closed container and consume within a day. Add fresh toppings when serving again.
FAQS
1.Can I make vadas ahead of time?
Yes, fry and store them in the fridge. Soak in hot water before using.
2.What if I don’t have green & sweet chutney?
You can skip it, but it adds a lovely sweetness that balances the dish. You get readymade chutneys in supermarkets, you can use them too.
3.Why are my vadas hard?
The batter might not have been fluffy or you may have added too much water while grinding which will make vadas hard.
4.Can I shallow fry the vadas?
It’s best to deep fry for the right texture, but you can try shallow frying or using appe pan.
5.Is this a dessert or snack?
It’s a savory snack actually chat in specific, but because of the sweet chutney and curd, it tastes mildly sweet too.
If you have any more questions about this Dahi Bhalla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Dahi Bhalla Recipe
Ingredients
- 1 cup thick curd / yogurt
- 1/4 cup sweet chutney
- 1/4 cup green chutney
- red chilli powder just for sprinkling
- chat masala powder just for sprinkling
- 1/4 cup sev
- 1/2 tablespoon cashews
- 1/2 tablespoon raisins
- 1 tablespoon sugar
- 1 tablespoon coriander leaves chopped
- salt to taste
For the Vada
- 1/2 cup whole urad dal deskinned
- 1 green chilli
- 1/4 inch piece ginger
- salt to taste
- water as required
- oil to deep fry
Instructions
- Rinse whole urad dal well. Soak urad dal for 3-4 hours.
- Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).
- Now grind it to a fluffy texture along with ginger and green chillies in a grinder sprinkling water now and then. Dont add much water as the batter will become runny. The batter should be thick and fluffy, add required salt and mix well.
- Now add raisins and chopped cashews to the batter. Mix well and set aside.
- Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.
- Heat oil….Wet your hands and take lemon sized balls and drop it carefully into oil.
- You can fry up to 3-4 balls at a time depends on the size of your kadai.
- Flip around and deep fry till golden brown. Drain in tissue paper.
- Then add the vadas to hot water, remove it immediately – this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.
- Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it.
- Add green chutney and sweet chutney.
- Then sprinkle sev, red chilli powder and chat masala and garnish with coriander leaves.
- Serve Dahi Bhalla at room temperature or chilled.
Notes
- Use fresh curd – Sour curd can ruin the taste. Add a little sugar and beat it well before using.
- Soak dal properly – Soak for at least 3–4 hours to get soft and fluffy vadas that absorb less oil.
- Grind thick batter – Use little water while grinding. The batter should be thick and smooth.
- Soften vadas – Dunk the vadas in hot water. which helps to remove extra oil and makes the vadas absorb curd better.
- Add toppings just before serving – Add toppings, chutneys, sev at the time of serving to keep it stay fresh, crisp and not soggy.
Raks anand
Wow, yummy 🙂 Very much tempted 🙂
SaralaThanga
Very tempting,
asma zakir
yummy