Dahi bhalla, the North Indian name for dahi vada, is a dish of festivals and summer afternoons. In Delhi it is sold in large trays at chaat shops, the bhallas swimming in curd, and at home it is a fixture of Holi, Diwali and family functions. It has ancient roots; dishes of lentil fritters in curd appear in early Indian texts.
The bhallas are made from soaked urad dal ground to a light, airy batter, fried and then soaked in water so they become soft and sponge-like. Squeezed and submerged in sweetened, lightly salted curd, they turn melt-in-the-mouth. Tamarind chutney, green chutney, roasted cumin and red chilli add contrast. Everything is served well chilled.
It is served cold, as a snack or as part of a festive meal, and is especially welcome on hot days. Bhallas can be fried a day ahead and soaked shortly before serving. A well-beaten batter is the secret to soft bhallas, and it is worth taking the time to whisk it by hand. The finished dish keeps well for a day in the fridge, though the toppings are best added just before serving.
At a glance
| Region | Delhi |
|---|---|
| Cuisine | Delhi street food |
| Diet | Vegetarian |
| Course | Street food |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Total time | 55 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | urad dal / curd / tamarind chutney / cumin |
Ingredients
For the bhallas
- 1 cup skinless urad dal, soaked 5 to 6 hours
- 1/2 inch ginger
- 1 green chilli
- 1/2 tsp salt
- A pinch of hing
- 1 tbsp chopped raisins and cashews (optional)
- Oil for deep frying
For the curd
- 3 cups thick curd, chilled
- 3 tbsp powdered sugar
- 1/2 tsp salt
- 1/2 tsp black salt
- 1/4 cup chilled milk
To serve
- 1/2 cup tamarind-date chutney
- 1/4 cup green chutney
- Roasted cumin powder
- Kashmiri red chilli powder
- Chaat masala
- Chopped coriander and pomegranate seeds
Method
- Drain the urad dal well and grind with ginger and green chilli using as little water as possible, 2 to 3 tbsp, to a smooth, thick batter.
- Add salt and hing and beat the batter vigorously with your hand in one direction for 5 minutes until it turns light and fluffy. A small drop should float in water.
- Stir in the raisins and cashews. Heat oil on medium. Drop spoonfuls of batter, or shape round bhallas with wet hands, into the oil.
- Fry on medium heat for 5 to 6 minutes, turning, until light golden and cooked through. Too hot and they stay raw inside.
- Transfer the hot bhallas straight into a bowl of lukewarm water with a pinch of salt. Soak 20 to 30 minutes until they are soft and swollen.
- Whisk the curd with sugar, salt, black salt and milk until smooth and creamy.
- Press each bhalla gently between your palms to squeeze out the water, place on a serving dish and pour the curd over to cover completely. Chill 30 minutes.
- Before serving, drizzle with both chutneys and sprinkle cumin, chilli powder, chaat masala, coriander and pomegranate.
Tips
- Beating the batter well is what makes the bhallas soft; no soda is needed.
- Do not let the batter turn runny while grinding – add water a spoon at a time.
- Fried, unsoaked bhallas freeze well; thaw and soak in warm water before using.
Serve with
Served chilled on its own, or alongside papdi chaat and aloo tikki.