Dahi bhalla…a delectable street food with array of colors can leave you mesmerizing. When you put a spoonful of this heavenly dish into your mouth, several flavors burst tingling your taste buds.

Dahi bhalla is one such dish that is liked by all. It’s ubiquitous presence during festivals like holi and Diwali, in weddings, parties, potluck, dinners or even when snacking in the market clearly indicates its popularity.

Vadas or bhallas are made from urad dal, soaked, beaten and then fried. These are then served soaked in sweetened/unsweetened yogurt, topped with chutneys, spices and garnishes like pomegranate and sev. They taste just awesome!!

Dahi vadaYou can also look for other forms of dahi bhalle – Andhra style dahi vada and Instant bread dahi bhalla

Stepwise Description of Dahi Bhalla

Rinse and soak urad dal for 5-6 hours.

Dahi Bhalla

Grind dal along with ginger and chillies to a fine paste using minimum quantity of water. Transfer to the bowl, add hing and salt.

Dahi Bhalla

Beat it till it becomes light and increase in volume. To test if proper addressing has occurred, drop a pinch of batter in water. If it floats, it means it is perfect.

Heat oil in a wok over medium heat. When sufficiently hot, drop a spoonful of batter in it. Similarly deep 4-5 vadas in oil.

Dahi Bhalla

Fry them till golden brown.

Dahi Bhalla

Take them out of oil and transfer to a kitchen napkin to absorb excess oil.

Dahi Bhalla

For assembly

Soak vadas in warm water for 15-20 minutes. Squeeze water out of them and arrange on a platter.

Add sugar, salt and rock salt to the curd and best well.

Pour generous amount of curd over vadas. Top  with sweet tamarind chutney, coriander chutney  or mint chutney and pomegranate seeds.

Sprinkle red chilli powder, roasted cumin powder over dahi vadas.

Dahi vada

Garnish with coriander leaves.

Serve chilled.

       recipe of dahi bhalla


Prep & Soaking Time: 6 hrs                        Cooking Time: 30 min                            Makes: 18


Bhalla Ingredients

Urad dal
1 cup
Ginger 1 inch
Green chillies 2
Hing
¼ tsp
Salt
to taste
Oil for frying

To Assemble

Curd
3 cups
Powdered sugar 2 tbsp
Salt
to taste
Rock salt ½ tsp
Green chutneyas required
Imli chutney as required
Pomegranate
1
Red chilli powder to sprinkle
Roasted cumin powder
to sprinkle

Method:

For Bhalla

  1. Rinse and soak urad dal for 5-6 hours.
  2. Grind dal along with ginger and chillies to a fine paste using minimum quantity of water.
  3. Transfer to the bowl, add hing and salt.
  4. Beat it till it becomes light and increase in volume. To test if proper addressing has occurred, drop a pinch of batter in water. If it floats, it means it is perfect.
  5. Heat oil in a wok over medium heat. When sufficiently hot, drop a spoonful of batter in it. Similarly deep 4-5 vadas in oil.
  6. Fry them till golden brown. Take them out of oil and transfer to a kitchen napkin to absorb excess oil.

For assembly

  1. Soak vadas in warm water for 15-20 minutes. Squeeze water out of them and arrange on a platter.
  2. Add sugar, salt and rock salt to the curd and best well.
  3. Pour generous amount of curd over vadas. Top  with sweet tamarind chutney, coriander chutney and pomegranate seeds.
  4. Sprinkle red chilli powder, roasted cumin powder over dahi vadas.
  5. Garnish with coriander leaves.
  6. Serve chilled.

I am sending this recipe for Blogging Marathon #73 Week 3 Day 2
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