Dahi Bhalla or Dahi Vada is one of the most popular Indian street foods and a perfect addition to any festive meal. Here's my mom's authentic and fool-proof recipe for pillowy soft lentil fritters that are dipped in seasoned yogurt and topped with sweet and tangy chutneys.
Using this recipe make your dahi bhalle the traditional deep-fried way, or a healthier no-fry method!
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This Dahi Bhalla recipe is my mom's specialty in the family. She inherited this Punjabi-style recipe from my grandma (beeji) and has been using it for the last 50 years!
I am thrilled to share this family treasure with you today, including my mom's tips on making the softest, fluffiest, and creamiest Dahi Bhalle! I hope you enjoy it as much as my family does.
What is Dahi Bhalla (Dahi Vada)?
Dahi Bhalla (Duh-hee Buh-laa), or Dahi Vada (Duh-hee Vuh-daa), are fritters made with split skinless black lentils and are served in seasoned Dahi, (yogurt). This dish literally translates to lentil fritters in yogurt sauce.
Also known as Dahi Bhalla Chaat, in this popular north-Indian street food dish, bhallas are dipped in spiced yogurt and topped with sweet and tangy chutneys, including cilantro, mint, and tamarind chutney.
It can be served as an appetizer, side dish, or snack, and is often part of Indian festivities like Holi and Diwali.
Craving for festive recipes? Check out the complete list of Easy Diwali Recipes and Recipes for Holi.
Why You'll Love This Recipe
In a traditional dahi bhalle recipe, the lentil fritters are deep-fried. In this recipe, I show you how to make the traditional version as well as a healthier no-fry alternative for Dahi-Vada.
I use a non-stick stuffed-pancake pan/ Aebleskiver pan to pan-fry the fritters using very little oil and get the same golden color and texture.
Ingredients- Notes & Substitutions
Lentils and yogurt are the two-star ingredients in this dish. Let's take a look at all ingredients:
For Lentil Batter:
This is a thick batter that is made using very little water. You will need:
Urad Dhuli (Split-skinned black gram lentils): This is what a classic vada batter is made of. Some variations may include a combination of Urad Dhuli and Moong Dal, but I prefer the former, which is a Punjabi-style Dahi Bhalla recipe.
Seasoning: Carom seeds add an earthy flavor that is hard to replace. If you cannot find it, add cumin seeds instead. Salt and roasted cumin powder are the only seasonings that I add here.
Substitutions: I prefer the taste of Himalayan pink salt (Kala Namak) in this batter, but feel free to use regular table salt instead. If roasted cumin powder is not available, add half the quantity of regular cumin powder.
Aromatics: Fresh ginger root adds a nice zing to this batter, and Serrano chili adds a subtle peppery taste. Remove the ribs and seeds for a milder flavor.
For Yogurt Sauce (Dahi):
This mildly seasoned yogurt sauce acts as a big flavor infuser in this dish. I use homemade yogurt, but you can use your favorite store brand as well. You will need:
Plain Yogurt: I prefer using 2% since we end up thinning out the yogurt anyway, but feel free to use whole milk if that's what you have.
Water or milk: This is added to thin out the yogurt. I prefer 2% milk.
Seasoning: Himalayan pink salt (Kala Namak), roasted cumin powder, chaat masala, a pinch of cayenne (optional), and sugar is what I add to create a perfectly seasoned sauce.
Garnish: The garnishes make this a super fun and 'customizable' chaat item. Sprinkle cayenne and roasted cumin powder, and add your favorite garnishes: Tamarind Chutney, Cilantro Chutney, Thin sev, chopped cilantro, pomegranate arils, julienned ginger.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Dahi Bhalla
Here are the step-by-step directions to make Vada or Bhalla using the traditional deep-fried method or a more health-conscious, no-fry method. We'll start by making the lentil batter:
Step 1: Soak Dal
Rinse Urad dal until the water runs clear. Soak in 3 times the water overnight, or for at least 6-8 hours.
Step 2: Blend Dal
Rinse dal and drain. Add to blender with ginger, chili, and spices, and blend to a smooth batter. The batter should be similar to a cake batter consistency.
Step 3: Cook one of two ways: Deep-fry or Pan-Fry
- How to Deep-Fry Dahi Vada:
Heat oil on medium-high heat in a wok or deep saucepot. Test if the oil is ready by dropping a small portion of the batter in the oil. If it floats within 1-2 seconds, the oil is ready. Otherwise, wait 5 minutes or so and repeat the batter test.
Using two spoons or a cookie-dough scoop, drop batter into the hot oil. Repeat to add more bhallas, without overcrowding the pan.
Fry the vadas for 3 minutes, then flip them. Continue frying them, turning them 2-3 times in between, until they turn golden brown evenly.
Remove them on a paper towel-lined plate to catch the excess oil.
- How to Make Dahi Vada without Frying:
Heat a stuffed pancake pan on medium heat. Add a few drops of oil. (pic 1)
Using two spoons or a cookie scoop pour batter into the greased cavities of the pan. (pic 2)
Cook the fritters for 3-4 mins on the first side, covered with a lid. (pic 3)
Using a chopstick or a pointed spatula, flip them and cook for another 3-4 minutes covered. Remove them on a plate lined with paper towels to soak the extra grease. (pic 4)
Step 4: Soak Vadas in Hot Water
Add hot water to a wide bowl and add the Dahi vadas. (pic 1)
Note: Only add the vadas that you wish to consume right away. If making them for later, refer to the storing and freezing instructions below.
Don't overcrowd the bowl, split them into a few batches if soaking a large quantity. Cover the vadas with a plate to help them soak faster. (pic 2)
Let them soak for 20-30 minutes. This step makes them softer and gives them a creamier texture.
Step 5: Add Bhalla (vada) in Seasoned Yogurt
Add salt, spices, sugar, and water to yogurt and whisk till smooth. Gently squeeze out the water from each vada by squeezing it between your palms, then add them to the yogurt. (pic 3 above)
Coat them in yogurt and refrigerate for 2-3 hours so they can soak up the yogurt.
How to Serve
Serve Dahi Vada with a light sprinkle of roasted cumin, cayenne, and chopped cilantro. Or, take it to another level and make a chaat using the following steps.
How to Make Dahi Bhalla Chaat
To make Dahi Bhalla chaat, garnish with tamarind chutney, cilantro chutney, julienned ginger, chopped cilantro, and sprinkle roasted cumin and cayenne before serving! (pic 4 above)
Storing & Freezing Instructions
I always make extra Dahi Vada and freeze them for later use. It's a great make-ahead item for parties and festivities. Here are the two common questions regarding storing and freezing:
Store in the fridge: Allow them to cool completely, then store in an airtight container or ziplock bag (squeeze most of the air out), then store them in the refrigerator for up to 5 days.
Freeze it: Cool completely and transfer to a gallon-size freezer bag. Gently press the bag while sealing it to release the air without breaking any vadas. Label and date them, then store them in the freezer for up to 2 months.
To use them, thaw them overnight in the refrigerator. Soak them in hot water and follow the remaining steps to serve them.
Recipe Tips for Soft & Fluffy Dahi Bhalla
- Soak lentils: Soak the lentils overnight for a creamy and fluffy batter.
- Grind in multiple batches: Don't overfill the blender if doubling this recipe. Split the lentils into multiple batches if needed.
- Add very little water: If possible, use a high-speed blender. Use the smoothie setting and add very little water to blend the lentils into a creamy, lump-free batter.
- Fry on medium-high heat: This prevents under or overcooking. Check the oil's readiness with the batter test mentioned in the instructions. Don't overcrowd the pan.
- No-Fry Method: When using the no-fry method, be sure to heat the pan on medium heat so the batter gets cooked from the middle. Add a few drops of oil so it can crisp up from the outside.
- Soak vadas: Soaking vadas in hot water for 20-30 minutes makes them soft from the inside. Gently squeeze out the water before dipping them in yogurt. If the water is still hot, add some cold water to temper it down.
- Chill before serving: Chill for 2-3 hours so the Bhalla/vada absorbs some yogurt and becomes creamy from within.
- Add more yogurt: Vadas soak yogurt as they sit, so account for that when preparing yogurt.
- Adjust yogurt consistency: If the yogurt is too thick, thin it out using water or milk.
Frequently Asked Questions
Dahi Vada and Dahi Bhalla are two names that refer to the same dish, in which lentil fritters are soaked in seasoned yogurt sauce.
Dahi Bhalle is the north-Indian dish in which lentil fritters are served in seasoned yogurt topped with chutney, whereas Dahi Vada is the popular south-Indian dish, in which the yogurt is seasoned with a tempering made with curry leaves and mustard seeds.
In South Indian cuisine, a popular variation of Vada is shaped like a donut and served with either yogurt or sambar.
Some other popular names for this dish are Doi Bara (Bengali), Dahi Vade (Marathi), Thayir Vadai (Tamil), Thairu Vada (Malyalam), and Dahi Bade (Urdu).
Bhalle/Vada is made with lentils, which are a great source of plant-based protein and fiber. Even though it is deep-fried, the process of soaking it in hot water releases most of that fat, making it a healthier dish. In this recipe, I also list the process of making a healthier no-fry version.
Dahi means yogurt, and Bhalla refers to the fritters made with a lentil batter, seasoned with ginger, chili, and spices.
Dahi Bhalla can get hard if the batter is not ground to a smooth consistency, or is too dry. To fix this for the next time, add enough water and grind to a cake-batter-like consistency.
As per this recipe's suggested serving size, each serving contains 64 calories.
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📖 Recipe
Dahi Bhalla (Dahi Vada)
Equipment
- Stainless Steel Wok or Kadai
- Stuffed Pancake pan
Ingredients
Vada/ Bhalla (makes 30 medium-size vada)
- 1 cup urad dhuli dal (split skinless black gram) soaked for 8 hours or overnight, rinsed and drained
- ¼ cup + 2-3 tablespoon water add as needed while grinding
- ¾ teaspoon salt adjust to taste
- ½ teaspoon roasted cumin powder
- 2 teaspoon ginger, grated or chopped (about ½ inch piece or ¼ teaspoon ginger powder)
- 2 serrano chilies, seeded (optional but recommended)
- ½ teaspoon ajwain (carom seeds)
Oil for Making Vada (Deep Fried or No-Fry Method)
- 3 tablespoons Avocado or olive oil for No Fry Method
- 2 cups vegetable or canola oil for deep frying
Dahi (Yogurt) - For soaking 10 bhalle- multiply as needed
- 2 cups plain yogurt (I use 2% low-fat)
- ¼ cup 2% milk or water
- ¾ teaspoon Black salt (kala namak) (can use regular salt)
- ½ teaspoon sugar
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
Garnish
- 2 tablespoon Chopped cilantro
- 1 tablespoon julienned ginger
- a pinch of cayenne, roasted cumin and chaat masala for sprinkling on top
Instructions
Make Batter
- Rinse Urad dal until water runs clear. Soak in 3 times the water overnight, or for at least 6-8 hours. When ready to use drain and rinse the lentils.
- In a blender add lentils, water, ginger, and spices. Grind the lentils into a smooth batter, adding more water if needed. The end consistency should be like cake batter.
Cook 2 ways: Deep-Fry or No-Fry Method
Deep Fry Method:
- Heat oil on medium-high heat. Test the oil's temperature by dropping a little batter. If it floats on top, the oil is ready.
- Using two spoons or cookie scoop, drop the batter into the hot oil. Repeat without overcrowding the pan. Fry the bhallas for 3 minutes, then flip them.
- Continue to fry until golden brown, flipping 2-3 times in between. Remove them on a paper towel-lined plate.
No-Fry Method:
- Heat the Stuffed Pancake Pan on medium heat. Add a few drops of oil to the cavities. Using a medium cookie spoon, add batter into the cavities. Cover the pan and cook for 3-4 minutes on the first side.
- Flip using a fork or chopsticks and cook another 3-4 mins, or until the exterior looks golden brown and a toothpick inserted in the middle comes out clean.
Soak in Hot Water
- Transfer the cooked bhallas to a wide bowl. Add hot water over them. Add a tiny plate on top to add weight and let them soak for 15-20 minutes.
- Gently squeeze them between your palms to get rid of the water and keep aside. If the water is still hot, add cold water to temper it.
Assemble & Serve
- Whisk yogurt (dahi) with water, salt, sugar, cumin, and chaat masala. Adjust seasoning to taste. Add vadas to yogurt, coating them well with the yogurt. Cover and refrigerate for 2-3 hours. Dahi Bhalla is ready to enjoy!
For Dahi Bhalla Chaat
- To make Dahi Bhalla chaat, garnish with tamarind chutney, cilantro chutney, julienned ginger, chopped cilantro, and sprinkle roasted cumin and cayenne before serving!
Notes
- Soak lentils: Soak the lentils overnight for a creamy and fluffy batter.
- Grind in multiple batches: Don't overfill the blender if doubling this recipe. Split the lentils into multiple batches if needed.
- Add very little water: If possible, use a high-speed blender. Use the smoothie setting and add very little water to blend the lentils into a creamy, lump-free batter.
- Fry on medium-high heat: This prevents under or overcooking. Check the oil's readiness with the batter test mentioned in the instructions. Don't overcrowd the pan.
- No-Fry Method: When using the no-fry method, be sure to heat the pan on medium heat so the batter gets cooked from the middle. Add a few drops of oil so it can crisp up from the outside.
- Soak vadas: Soaking vadas in hot water for 20-30 minutes makes them soft from the inside. Gently squeeze out the water before dipping them in yogurt. If the water is still hot, add some cold water to temper it down.
- Chill before serving: Chill for 2-3 hours so the Bhalla/vada absorbs some yogurt and becomes creamy from within.
- Add more yogurt: Vadas soak yogurt as they sit, so account for that when preparing yogurt.
- Adjust yogurt consistency: If the yogurt is too thick, thin it out using water or milk.
- Serving Size: This recipe makes 30 medium-size vadas or Bhalla. I have accounted for 2 Dahi-Bhalla per person to calculate the serving size in this recipe.
Nutrition
This recipe has been updated with step-by-step process shots and clearer instructions.
sosweet says
Good Post.
Aneesha says
Thank you so much!
Rahul G says
This is an excellent recipe
Aneesha | Spice Cravings says
Thanks Rahul! Glad you like it. Do give it a star rating if you enjoyed it!
Viral Shah says
I love your idea about using the pan. I made the dahi vada using the Gits Instant Mix and then using the pancake pan. I'll try using your real recipe next time.
aneeshasg says
Hi Viral, thank you! Yes, please do try this recipe, I am sure you will love the texture. I use this pan a lot, to make pakora for kadhi, vada with sambar and stuffed pancakes for my kids.