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Dahi Bhalla

Dahi Bhalla is a creamy & spongy snack made by assorting thick curd, spices, chutney, sev & herbs over vada. Dahi Vada also called Dahi Bhalla is a tasty filling mid-day / evening meal that beats the heat of the summer and the taste makes everyone crave for more.
Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Servings2 people
AuthorSharmilee J

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

  • Never use sour curd, that’s the key to make perfect curd vada.
  • Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture.
  • Soaking urad dal for more time say 4-5hrs makes the vadas absorb less oil.
  • You can even dip the vadas in milk instead of hot water.
  • The above mentioned recipe yields 3-4 plates of 4 vadas / plate.
  • Adding chat masala powder gives a nice tangy taste to the chaat.
  • Use chilled curd.
  • I used store bought set curd, it was very thick so I added little water to make it runny.
  • Add sweet chutney and green chutney generously. I like sweet chutney so add a little more, depends on your preference.
 
Nutrition Facts
Dahi Bhalla
Amount Per Serving (200 g)
Calories 396 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 882mg38%
Potassium 828mg24%
Carbohydrates 60g20%
Fiber 22g92%
Sugar 17g19%
Protein 22g44%
Vitamin A 9157IU183%
Vitamin C 7mg8%
Calcium 286mg29%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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