🥗 Dahi Bhalla Recipe – Soft, Fluffy, and Bursting with Flavors

Dahi Bhalla (also called Dahi Vada) is a popular Indian street food chaat recipe loved for its soft lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and spices. This melt-in-the-mouth dish is a festival favorite, especially during Holi, Diwali, and special gatherings.

Whether you call it Delhi-style Dahi Bhalla or North Indian Dahi Vada, this snack combines sweet, tangy, spicy, and savory flavors in every bite.

🛒 Ingredients for Dahi Bhalla (Serves 6)

For Bhalla (Vada)

• Urad dal (split black gram) – 1 cup

• Moong dal (split yellow gram) – ¼ cup

• Ginger – 1 inch piece (grated)

• Green chilies – 2 (chopped)

• Cumin seeds – 1 tsp

• Salt – to taste

• Oil – for deep frying

For Yogurt Mixture

• Fresh thick curd (yogurt) – 3 cups (chilled)

• Sugar – 2 tbsp (optional, for sweet taste)

• Salt – ½ tsp

For Toppings

• Tamarind chutney – ½ cup

• Green chutney – ½ cup

• Roasted cumin powder – 1 tsp

• Red chili powder – ½ tsp

• Chaat masala – 1 tsp

• Black salt – ½ tsp

• Fresh coriander leaves – 2 tbsp (chopped)

• Pomegranate seeds – ¼ cup (optional, for garnish)

🍳 Step-by-Step Preparation – Dahi Bhalla

Step 1 – Soak and Grind Lentils

1. Wash and soak urad dal and moong dal together for 4–5 hours.

2. Drain the water and grind the dal to a smooth, fluffy paste with minimal water.

3. Transfer to a bowl and whisk for 5 minutes to incorporate air (makes bhallas soft).

Step 2 – Fry the Bhallas

1. Heat oil in a deep frying pan over medium flame.

2. Wet your hands, take small portions of batter, and drop into hot oil.

3. Fry until golden brown and crisp from outside.

4. Drain excess oil on a paper towel.

Step 3 – Soak the Bhallas

1. In a large bowl, take warm water with a pinch of salt.

2. Gently drop fried bhallas into the water and soak for 15–20 minutes.

3. Once soft, press gently between palms to remove excess water without breaking them.

Step 4 – Prepare the Yogurt

1. In another bowl, whisk chilled curd until smooth.

2. Add salt and sugar (optional) and mix well.

Step 5 – Assemble Dahi Bhalla

1. Arrange bhallas on a serving plate.

2. Pour generous amounts of yogurt over them until fully covered.

3. Drizzle tamarind chutney and green chutney.

4. Sprinkle roasted cumin powder, red chili powder, chaat masala, and black salt.

5. Garnish with fresh coriander leaves and pomegranate seeds.

🍛 Serving Suggestions

• Serve chilled for the best taste.

• Ideal for Holi, Diwali, Eid, or summer parties.

• Can be prepared ahead and assembled before serving.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Soft & Fluffy Dahi Bhalla

• Whisk the batter well to incorporate air.

• Add a pinch of baking soda for extra fluffiness (optional).

• Always soak bhallas in warm water before adding yogurt — this keeps them soft.

• Use fresh thick curd for the best creamy texture.

• Chill the yogurt mixture before pouring over bhallas for a refreshing summer snack.

🌟 Why This Recipe Works

• Authentic North Indian street food taste.

• Balanced flavors — sweet, tangy, spicy, and savory.

• Perfect for festivals and parties.

• Healthy variation possible by air-frying or steaming the bhallas.

📍 Location & Origin

• Cuisine: North Indian (especially Delhi, Punjab, and Uttar Pradesh)

• Popular In: Delhi, Lucknow, Punjab, Rajasthan

• Served As: Chaat / Snack / Starter

Background:
Dahi Bhalla is believed to have roots in Mughlai cuisine, later popularized as street food in Delhi’s Chandni Chowk. Traditionally, urad dal vadas were deep-fried and soaked in water, then topped with chilled yogurt, chutneys, and spice powders. Over time, variations like moong dal dahi vada and no-fry dahi bhalla have gained popularity for being healthier options.

Interesting Facts :-
This Dahi Bhalla Recipe is a true celebration of Indian chaat culture — a delightful mix of textures and flavors. Make it for your next gathering, and it’s sure to be the star of the table.

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