Easy & authentic recipe for Dahi Bhalla, or Dahi Vada, a popular Indian street food. Soft lentil fritters are served in yogurt sauce topped with zesty chutneys.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.