Dahi Bhalla Chaat

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Dahi Bhalla, also known as Dahi Vada is one of the most popular street foods in North India. The tongue-tickling flavors imparted from dry spices and tangy chutneys, simply makes it an irresistible treat for every avid foodie. While these bhallas are often a chaat stall's glory, they also make for festive delights and are generally prepared in majority of the households during the time of Diwali and Holi. Whenever these festivals are round the corner, I look forward to making them along with numerous other sweet and savory delicacies like DRY GUJIYA, BANARASI TAMATAR KI CHAAT, CHIROTE, BHAKARWADI, ROSE & ALMOND KULFI, GULAB JAMUN and NIMKIS.

If you too love this lip-smacking chaat and are in quest of a recipe that can yield super soft and spongy bhallas, then I am sure this recipe is not gonna leave you disappointed. However, there are few points that certainly need to be taken care of: first, whisking of the batter for good 10 to 15 minutes so that air is nicely incorporated in it. It is the key to making soft bhallas. Secondly, you need to keep the fried bhallas soaked in warm salted water for at-least 15 to 20 minutes; this helps them keep moist and nicely absorb the flavors of chutneys and masalas later drizzled on them. Keep these little pointers in mind and I assure, you will always attain good results.

DAHI BHALLA


DAHI BHALLA


Ingredients (makes 10 to 15 vadas/bhallas)

Dhuli Urad Daal (skinless split black gram) - 1/2 cup
Dhuli Moong Daal (skinless split moong) - 1/2 cup
Ginger (finely chopped) - 2 inch
Finely chopped cashews (optional) - 10 to 12
Green chilies (finely chopped) - 3 to 4
Cumin seeds - 2 tsp
Hot water - a big bowl
Salt - 2 tsp
Raisins - 18 to 20
Oil - for frying



DAHI BHALLA
DAHI BHALLA

For assembling

Whisked curd/yogurt (mixed with 2 to 3 tsp of sugar) - 2 cups
Salt - as per taste
Red chili powder - 1 to 2 tsp
Black salt - 1 to 2 tsp
Roasted cumin seed powder - 2 tsp
Chaat masala - 1 tsp
Finely chopped coriander/mint - 1 tbsp
Coriander-mint chutney - 2 tbsp
Dates-tamarind chutney - 2 tbsp
Fresh pomegranate pearls - 1 tbsp
Any namkeen/sev/boondi (optional) - 1/2 tbsp
Boiled potatoes/chickpeas (optional) - 1/2 tbsp


DAHI BHALLA



DAHI BHALLA


Method

1. Wash and soak both the daals overnight.
2. In the morning, drain water and pulse them to a smooth batter without using any water.
3. Transfer the batter in a big bowl and add in the cumin seeds. Whisk this batter for good 10 to 15 minutes with your hands or using an electric whisk. This step is the most critical in order to yield soft bhallas. To make sure bhallas are properly beaten, drop a small dollop of the whisked batter in a glass of water. If it floats, you are good to proceed with making bhallas. If the batter sinks, you need to whisk it more.
4. Next, in a bowl mix in chopped cashews, green chilies, ginger and raisins.
5. Simultaneously, heat some oil in a wok; when it is moderate hot, turn the flame to low.
6. Now to make bhallas, wet your hands with little water, Take a small portion of the batter and flatten. Put about 1/2 tsp of the nut mixture and top it with some more batter. Seal the sides and shape it into a small ball using both your hands.
7. Gently slide it in oil and fry on low-medium heat until it turns golden in color. Do the same with remaining batter.
8. In the meanwhile, mix in salt in a bowl of hot water.
9. As soon as you take the bhallas out of oil, dip them in water and keep them soaked for at-least half an hour.
10. When assembling, take out the bhallas from water and squeeze out water by pressing in between your palms.
11. Place them on a plate along with boiled potatoes and chickpeas. Drizzle with chilled curd.
12. Season with salt, red chili powder, chaat masala, black salt and roasted cumin powder.
13. Pour over some chutneys and garnish with pomegranate, namkeen and chopped mint-coriander.


DAHI BHALLA


DAHI BHALLA



DAHI BHALLA


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-Anshu

Comments

  1. My Culinary JourneyMarch 15, 2020 at 1:11 AM

    Dahi bhalla Chaat is my all time favorite Anshu. Who can say no to this delicious chaat that is beautifully presented and I love the drizzle of tamrind chutney. You made me salivate.

    ReplyDelete
  2. cookingwithsapanaMarch 15, 2020 at 2:29 PM

    I use chana dal as well along with those two dals you used, dahi bhalla looks so soft and yummy.

    ReplyDelete
  3. PavaniMarch 15, 2020 at 5:58 PM

    Dahi bhalla looks so inviting and delicious. Beautiful clicks and the whole setup looks awesome. Thanks for the tips as well.

    ReplyDelete
  4. IndfusedMarch 15, 2020 at 6:07 PM

    Dahi Bhallas are always a treat and with warm weather on the way, these will be even more in demand in our home . Love the photos too Anshu!

    ReplyDelete
  5. Bless My Food by PAYALMarch 17, 2020 at 9:56 PM

    Name is just enough to bring water in your mouth and above that these killer clicks are making it more and more tempting.

    ReplyDelete
  6. JollyHomemadeRecipesMarch 17, 2020 at 10:57 PM

    Dahi bhalla is my all time favorite chaat. Who can say no to this delicious chaat, I usually make bhalla from urad dal not using moong dal but addition of one more dal sounds interesting. Loved your clicks. Will try!!

    ReplyDelete
  7. Motions and EmotionsMarch 18, 2020 at 11:04 AM

    You are making me drool...such a delicious post Anshu...this is a simple recipe and can be prepared for any home based party too

    ReplyDelete
  8. Mayuri PatelMarch 18, 2020 at 12:17 PM

    Who can resist soft and melt in the mouth kind of dahi vadas. I love them and can have them everyday. The trick of whipping the batter for 10-15 minutes, I learnt from my mother in law. Makes a huge difference.

    ReplyDelete
  9. jayashreeMarch 19, 2020 at 2:40 AM

    Love this dali Bhalla anytime. Adding of moong is not known to south indians, we only add urad dal. I am hungry now.

    ReplyDelete
  10. HayleyMarch 20, 2020 at 1:26 AM

    Wow..Dahi Bhalla got me drooling. Such a delicious and tempting chaat that no one can resist. Lovely share.

    ReplyDelete

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