HOW TO MAKE MELT IN MOUTH DAHI BHALLA | DAHI VADA CHAAT

Dahi Bhalla or Dahi Vada Chaat is one of the most popular Indian street food recipes. Everyone has their own secret recipe & I really like mine. It is made by grinding lentils along with some spices and is served with yogurt & chutneys.

There are so many Indian Street food options and all are special in some way. Dahi Bhalla is in its own way so distinctive and popular. It is served with yogurt along with green chutney & tamarind chutney. That combination makes this dish extremely delicious.

My Mom makes her special Dahi Bhalla whenever there is a special occasion or some festival. When I and my sisters were kids, Mom always made a large batch of this chaat because we loved it so much. Sometimes she used to serve it with papdis and sometimes we used to enjoy it as it is. Either way, Dahi Bhalla has always been my favorite.

DAHI BHALLA INGREDIENTS

• LENTILS: Dahi Bhalla is made with soaked split Moong Dal and split Urad Dal. Soak the lentils for at least 3-4 hours before making fritters. Use equal quantities of lentils to make super soft bhallas.
• ADD-ONS: You can add some raisins as a stuffing in the bhalla or add black pepper for a spicy touch.
• YOGURT: Once the fritters are made then the bhallas are served with some yogurt. Add some water to the yogurt for a smoother consistency. 
• CHUTNEYS: Also green chutney and tamarind chutney are spread on the bhallas. Adding chutneys gives an amazing flavor to the dish. 
• SPICES: You can also add some spices like cumin powder, garam masala powder, red chili powder.
• GARNISH: You can also garnish with some grated ginger, chopped green chilis, and pomegranate seeds. 

TIPS TO REMEMBER

1. Soak the lentils for at least for 3-4 hours. You can also soak the lentils for 1-2 hours in hot water.
2. Add equal quantity of lentils, that will help in making the bhallas soft. If taking ¼ cup of moong dal, then take ¼ cup of urad dal too. 
3. Make sure to add water little by little for grinding the lentils. The batter needs to be dry in consistency & should not be flowing.
4. Whisk the batter for a few minutes before frying. That helps to make the batter airy.
5. Once you have fried the bhallas, soak them in water if you are going to eat them immediately. If you are going to eat later, then store them in an air-tight container. And boil the bhallas in water before serving in a chaat.

HOW TO MAKE DAHI BHALLA

1. SOAK LENTILS: Rinse the lentils until the water runs out clear. Soak lentils for at least 3-4 hours. Or you can also soak them in hot water for 1 hour.

   

   

2. GRIND THE LENTILS: Drain the water and transfer the lentils to the grinder. Add salt & black peppers and grind it until smooth. (Note: Add water little by little and only if needed. The batter needs to be thick).

   

   

3. WHISK THE BATTER: Whisk the batter for a couple of minutes. This will help in making the batter airy. 
4. FRY THE FRITTERS: Add dollops of batter in hot oil and fry them until they are golden brown in color. Once fried, transfer the fritters on a paper towel to remove excess oil from them. Or you can also air-fry them at 400 degrees for 8-10 minutes.

   

   

   

5. DROP FRITTERS IN WATER: Once the fritters are cooked, soak them in water. Let them sit for 5-10 minutes. You can make the bhallas in advance and store them for a few days in an air-tight container. 
6. SQUEEZE THE WATER: Once the bhallas are soaked, squeeze the water and place them in a plate or bowl.
7. MAKE CHAAT: Add some yogurt over the bhallas along with green chutney & tamarind chutney. Also add spices as per your taste.
8. GARNISH: Lastly garnish with some grated ginger, chopped cilantro & green chilis along with some pomegranate seeds. 

COMMONLY ASKED QUESTIONS

How to store Bhallas/ Fritters?

You can store the fritters in the refrigerator for 3-5 days in an air-tight container. You can also freeze the Bhallas in a freezer-safe container or in Ziploc bags. When reheating, first boil the bhallas in water. Then squeeze the water from the bhallas and serve with yogurt & chutneys.

What should be the batter consistency?

The batter should not be too thick or too thin. When making the batter, add water only when needed & do not add a lot of water. But if the batter turns out too thin, you can add a few tablespoons of Besan or Chickpea Flour in the batter.

📖 RECIPE