Easy soft, melt-in-mouth dahi bhalla /dahi vada with my fail-proof recipe.
One of India's popular street chaat /food items is lentil balls/AKa Dahi Bhalla, where lentils are soaked overnight, ground and deep-fried. They are dipped in a sweet, tangy yogurt sauce and topped with chutneys and spice powders. This is the best easy soft dahi Bhalla/dahi vada recipe, and I simply want to share it with you all.
Have you started drooling? If yes, you need not worry; you can make this as good as any chaat wale bhaiya and enjoy.
North Indian festivals are incomplete without dahi bhalla or dahi vada. Dahi Vada /Dahi Bara is also their second name.
How to make Dahi Bhalla and essential tips to remember.
- I prefer to use two types of lentils. I use Moong dal and urad dal for my dahi bhalla.The English names of them are black gram lentils and split green gram. Typically, urad dal is used to make dahi vada. Feel free to do it if you prefer that way, but this combo of lentils makes dahi bhalla more soft and airy.
- Do not use more water than the required amount to grind lentils. Use as little as possible and grind them into a thick paste, not a thin one.
- After grinding the batter mix, add salt and whisk it.
- Use electric mixer (hand or stand for whisking the batter) to incorporate the air into the lentils and make them fluffy.
- Use medium flame to fry all the dahi bhalla.
- Soak them in hot, salted water for one hour. Squeeze the excess water from them between your palms.
How to make them?
1)Soak urad dal and moong dal overnight or for 5-6 hours. Remove all the excess water and grind them like a thick paste. A little coarse is best.
2) Mix salt, asafoetida, ginger, and green chili to the batter.
3)Use a handheld or counter-top electric mixer and whisk it till the batter becomes airy.
4) Dip one dollop of batter in one bowl of water. If the batter floats, it's ready to fry, and if it sinks, you need to whisk more.
5) Fry the balls on medium flame. You can use a Cookie scooper or an ice cream scooper to make them the same size.
6) Soak them immediately in warm salted water. Mix some asafoetida in it. Soak them for at least 2-3 hours or till they feel soft and double in size.
7) Squeeze them between your palms before serving them.
8) Place them in a serving bowl. Pour sweet and salty yogurt on top of the bhalla. Drizzle green and red chutney on top of the dahi bhalla. Sprinkle your choice of spice powders,sev, and pomegranate seeds. Enjoy.
Freezing them?
The best thing about dry-fried dahi vada is that they can be stored for up to 3 months. I always make some extra, and that comes in handy.
Store them in a ziplock bag or a freezer-safe container and store. Soak them in hot salted water, and when they are soft and fluffy, serve them just as I described earlier.
You May Want to check some of my favorite recipes,
Maalpua /Malpua in Saffron Syrup
Aloo- Kathal ki Biryani/ Jackfruit Biryani
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Ingredients
Method
- Wash lentils under cold water till the water runs clear.
- Soak over night or for six hours in sufficient water.
- In the morning drain the mixture and grind the lentils without using excess water.
- The batter should be thick.
- Whisk the smooth batter in a Stand mixer or with hand blender.
- The Batter will become lighter in color after some time and you will feel that it looks fluffy.
- To check if the batter is ready drop a small tiny ball in a bowl full of water .If lentil batter floats on the surface your batter is ready for frying.
- Fry the bhallsas on medium heat till they are a light golden color.
- Prepare a big pot filled with medium hot water .Add some salt and asafoetida.
- Soak the dahi bhalla in water. After 2-3 hours they soak the water and become twice as big.
- Meanwhile prepare the yogurt after whisking it with a bit of salt and sugar (that depends on your taste)
- Remove all the water from dahi bhalla by squeezing them between your palms.
- Now place them in serving platter .Pour ,yogurt ,chutney and spice powders.
- Enjoy. Serve them chilled for more taste.
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