Dahi bhalla is a healthy appetizer that can be made for a crowd and ahead of a party or company. The bhallas also freeze well, so I make a big batch and freeze and use as required.
This is one such dish which is liked by kids and adults alike. The vadas are deep fried, then soaked in warm/hot water and again soaked in yogurt topped with cilantro and sweet tamarind chutney.
There are many versions of dahi bhalla, I’m making with moong dal and spices. There is a South Indian version called dahi vada which is made with urad dal.
I’ve been making dahi bhallas for very long and in the process found that soft, melt-in-the- mouth bhallas can be got by aerating the batter before frying. Aerating is simple incorporating air into the batter to make it more fluffy resulting in soft bhallas.
Makes about 80 bhallas
2-3 hours soaking
15-20 minutes for frying
- 2 cups Moong dal
- 3-4 green chili
- 1 inch piece of ginger
- Oil for deep frying
- 2-3 cups yogurt
- Green chutney as needed
- Sweet tamarind chutney as needed
- Red chili powder as needed
- Roasted cumin powder
- Salt to taste
- Big bowl of warm water
- ½ cup urad dal
Soak the moong dal and urad dal for 2-3 hours. Drain the water.
Roughly chop the green chilies and ginger and add it to the blender along with the dal to make a fine paste using as little water as possible.
Transfer the batter into a bowl and using a hand mixer aerate the batter for 5-8 minutes. You will notice the batter will have turned lighter in color and much more fluffier.
Heat oil in a heavy bottom pan, when the ol is hot enough shape the bhallas using a spoon or hand and deep fry them on medium flame.
Meanwhile if you are planning to serve the bhallas right away warm water in a pan and when the bhallas are done frying add them to the bowl of warm water. Let the bhallas soak for about 8-10 minutes or until they are soft. Squeeze out the extra water from the bhallas and place in a serving dish.
Whisk yogurt, add salt and pour over the bhallas. Let the bhallas soak the yogurt for a couple of hours before serving.
Top with red chili powder, roasted cumin powder, cilantro and sweet chutneys and serve.
Notes: the recipe and yogurt proportion is for about 25 bhallas, the rest can be frozen in the freezer in any container or ziplock for upto 3-6 months. To use the frozen bhallas soak them in hot water for 10-15 minutes and proceed as directions given above.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
© 2019 Fusion Kitchen Tales. All Rights Reserved.