Dahi Wadas or Dahi Bhalle

February 11, 2012
0 Ratings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 5
Author Notes

Deep Fried balls of urad dal, spiced, soaked and served in yogurt. "Dahi Bhalla" is a dish from northern part of India and also a dish from Southern India with a variation.And in west , this dish is served with a variation of adding the tamarind chutney.
So, one dish but three variations to it. I like this a lot because it has yogurt to it which is so soothing and healthy. Tastes so good when it is served cold. Its easy to make ahead and keep it in the fridge before the guests arrive.

Devangi Raval

What You'll Need
  • For the Wadas - Deep Fried balls
  • 1 cup Urad Dal
  • 1/2 cup Yellow moong dal
  • 1 tablespoon Ginger paste
  • 1.5 teaspoons Green Chillies paste
  • 1 teaspoon Roasted cumin powder
  • Salt to taste
  • Oil for frying
  • Pinch Baking Soda
  • The Yogurt
  • 3 to 4 cups Whisked plain yogurt
  • Pinch Salt (Remember the vadas also has salt in it)
  • Teaspoon Sugar optional to balance the sourness from yogurt
  • 2 to 3 tablespoons Date and Tamarinf chutney
  • Pinch Red Chilli powder
  • Pinch Roasted Cumin powder
  • Chaat masala powder
  • few sprigs Cilantro chopped for garnishing (optional)
  • 1 cup Boondi - its deep fried tiny balls of chickpea flour available at Indian Groceries (optional)
  1. Wash and soak the Urad dal and Yellow moong dal overnight. Drain off the water the next day and grind dal to a smooth paste. If there will be excessive water in the dal then it won't fry properly in the oil and it will spread out in oil and spoil everything. So please be careful. we can always add water if the batter looks a little bit too thick. We want to fry the batter to make small rounds like doughnuts. After grinding the dals, add green chillies paste, ginger paste, salt and baking soda. Let it rest for sometime. Take oil in a deep pan and pour the mixture with the help of a scoop or spoon slowly in the hot oil. Fry them till they look light golden brown. Remove and keep it on a tissue paper to drain off extra oil. These are known as "bhallas" or "vadas". Soak them into sufficient warm water for about 5 minutes. After five minutes, take them out of water one by one and squeeze between your palms to drain out the water. Don't worry about the shape from round they would be slightly flat in shape by squeezing. Leave them aside.
  2. Whisk the yogurt and add salt to it. If you want to avoid adding a pinch of sugar you can do so. We like it little sweet.
  3. Take the flat Vadas and line up in a tray or dish. Pour yogurt on top of it. Add date-tamarind chutney. Sprinkle red chilli powder, cumin powder and chaat masala. Sprinkle the boondi also. if you do not get boondi. Its okie. Garnish it with some fresh coriander leaves. Sprinkle the boondi only when you are palnning t o serve because otherwise the boondi will be soggy from its original texture of crispness. Another thing,I like to add a little of the spices red chilli, chaat masala and cumin powder when I am serving in bulk, and keep extra spices on the table so that everyone can add extra to their liking. If you want to serve these individually, then simply take one vada and pour the yogurt ,spices. I had once served it to a group of 15 guests in individual cups for appetizers.
  4. Variations - 1. In South of India sometimes they temper the yogurt by taking a little bit of oil in a pan, add some mustard seeds and asafoetida and curry leaves. Add this to yogurt. 2. You can add date-tamarind chutney and also little bit mint/cilantro chutney. 3. You can even add some raisins to it. 4. You can make stuffed vadas also. Recipe for stuffed vadas - stuff them with some cashewnuts and golden raisins , green chilli/ginger paste.
  5. Usually , is served chilled. So prepare it and refrigerate it.

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