16 March, 2025
Dahi Bhalla Recipe | Moong Dal Dahi Vada
Dahi Bhalla Recipe | Dahi Vada
Dahi Bhalla, also known as Dahi Vada, is a beloved North Indian street food comprising soft Lentil Dumplings soaked in creamy Yogurt and topped with tangy Chutneys and Spices. This delightful snack is especially popular during festivals like Holi and Diwali.
Traditionally, these dumplings are made using Urad Dal (split Black Gram Lentils). However, if you prefer to avoid Urad Dal, you can prepare soft and delicious bhallas using Moong Dal or Yellow Moong Lentils (split and husked Green Gram Beans) exclusively.
Benefit of Using Yellow Moong Dal:
By using Moong Dal exclusively, you can enjoy a delightful variation of Dahi Bhalla that is both soft and flavorful. This version offers a slightly different texture and taste profile, providing a unique twist to the traditional recipe.
Serves
The number of bhallas (lentil dumplings) you can prepare from 830 grams of moong dal depends on the size of each bhalla. 830 grams of moong dal would yield approximately 60 to 80 bhallas.
Regarding serving sizes, it’s common to serve 2 to 3 bhallas per plate, depending on appetite and accompanying dishes. Therefore, with 60 bhallas, you can prepare approximately 20 plates.
Please note that these figures are approximate and can vary based on the actual size of the bhallas you prepare.
Here is Step by Step Dahi Bhalla Recipe Guide:
Ingredients:
| For the Bhallas (dumplings): | For assembling: |
|---|---|
| 2 cups or 830 Grams Yellow Moong Lentils | 2 – 3 tsp fresh Yogurt as required (whisked until smooth) |
| 1 tsp Cumin Seeds (optional) | 1 tsp Tamarind chutney |
| A pinch of Asafoetida (Hing) | 1 tsp Green chutney |
| Salt to taste | ¼ tsp Roasted Cumin Powder |
| Water for soaking | ¼ tsp Chaat Masala |
| Oil for deep frying | ¼ tsp Red Chilli Powder |
| Salt to taste | |
| 1 tsp Sugar (optional, to balance the tartness) | |
| Pomegranate Seeds (optional) | |
| Finely chopped Coriander Leaves (optional) |
Note: The quantity of spices is mentioned for a single plate serving, which typically includes 2 to 3 bhallas. However, you can adjust the quantity as per your preference.
Instructions:
1. Soak the Lentils:
- Rinse the Moong Dal thoroughly under running water.
- Soak the lentils in enough water for at least 8 hours or overnight.
- Drain the water from soaked moong dal after 8 hours or overnight soaking.
- Rinse it again and soak again for 5 to 6 hours.
2. Prepare the Batter:
- After final soaking, drain the soaked moong dal and transfer them to a grinder.
- Grind to a smooth, thick batter. The batter should be fluffy and light.
- Transfer the batter to a bowl.
3. Aerate the Batter:
- Whisk the batter vigorously for a couple of minutes to incorporate air, which helps in making the bhallas soft and spongy.
- Cover the bowl with a lid or a plate and let the batter rest for 3 hours.
- Whisk the batter again for about 10 more minutes.
- Add cumin seeds to the batter. This is completely optional to add.
4. Fry the Bhallas:
- Heat oil in a deep frying pan over medium heat.
- With wet hands or using a spoon, take small portions of the batter and shape them into round dumplings.
- Carefully slide them into the hot oil and fry until golden brown and crispy on the outside.
- Remove and drain on paper towels.
5. Soak the Bhallas:
- Fill a bowl with warm water.
- Add a pinch of asafoetida and salt to the water.
- Immerse the fried bhallas in this water for about 15-20 minutes. This helps them become soft.
- Don’t immerse the bhallas in water immediately after frying. Keep them for 10 to 15 minutes on paper towels and cool down a little bit.
- Allowing bhallas to rest briefly after frying before immersing them in warm water is advisable. This brief resting period ensures that the residual heat completes the internal cooking process, resulting in a uniformly cooked and soft texture. Immediate immersing in water halts the internal cooking.
6. Assemble the Dahi Bhalla:
- After soaking, gently press each bhalla between your palms to remove excess water.
- Place the soaked bhallas on a serving plate.
- Whisk the yogurt to a smooth consistency.
- Add sugar to the whisked yogurt to balance the tartness. However, this is completely optional to add.
- Pour whisked yogurt generously over the bhallas, ensuring they are well-covered.
- Drizzle tamarind chutney and green chutney as per your taste.
- Sprinkle roasted cumin powder, red chili powder, salt, and chaat masala on top.
- Garnish with chopped coriander leaves, and pomegranate seeds.
7. Serve:
- Dahi Bhalla tastes best when served chilled. Refrigerate for a couple of hours before serving to allow the flavors to meld.
Tips for Soft and Fluffy Bhallas:
- Ensure the lentils are soaked adequately to achieve a smooth batter.
- Whisking the batter is crucial as it incorporates air, resulting in lighter bhallas.
- Fry the bhallas on medium heat to ensure they cook evenly inside and out.
- Incorporating salt and cumin seeds into the Dahi Bhalla batter is a common practice that enhances flavor. However, it is advisable to avoid adding salt and cumin seeds to the batter as these ingredients can cause bursting of bhallas while frying.
Enjoy this delectable Dahi Bhalla as a snack or appetizer during festive occasions or as a refreshing treat on a warm day.