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Photo of Dahi Bhalle by Meeta Burman at BetterButter
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Dahi Bhalle

Jun-18-2018
Meeta Burman
540 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dahi Bhalle RECIPE

Very soft spongy and chilled soothing taste.. loved by one and all

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • UP
  • Chilling
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 6

  1. ingredients (1 cup = 250 ml) for making vada - makes about 35-38 small vadas : * 1 cup urad dal
  2. 1 green chili - chopped (hari mirch)
  3. * ½ inch ginger - chopped (adrak)
  4. * 1 teaspoon cumin seeds (jeera)
  5. * 1 pinch asafoetida (hing)
  6. * 3 tablespoon water for grinding the batter or as required
  7. * ½ tablespoon raisins (kishmish)
  8. * 8 to 9 cashews - chopped (kaju)
  9. * salt as required - i added ⅔ teaspoon rock salt (sendha namak)
  10. other ingredients for dahi vada: * 2 to 2.25 cups curd (yogurt or dahi) - i made homemade curd made from 500 ml organic milk
  11. * ½ to 1 teaspoon chaat masala or as required
  12. * ¼ to ½ teaspoon red chili powder or as required (lal mirch powder)
  13. * 1 teaspoon roasted cumin powder (bhuna jeera powder)
  14. * black salt or regular salt as required
  15. for tamarind chutney: * ½ cup seedless tamarind - tightly packed (imli)
  16. * 1.75 cups water
  17. * ½ teaspoon ginger powder (saunth)
  18. * 1 pinch asafoetida (hing)
  19. * ½ teaspoon cumin seeds (jeera)
  20. * ¼ teaspoon red chili powder (lal mirch powder)
  21. * 7 to 8 tablespoon jaggery or as required - adjust as per your taste
  22. * rock salt or black salt or regular salt as required
  23. * 1 teaspoon oil

Instructions

  1. making saunth or sweet tamarind chutney:
  2. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  3. strain the pulp and keep aside. heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
  4. add ginger powder, red chili powder, asafoetida. stir and add the strained tamarind pulp 8. cook for 2-3
  5. making batter for dahi vada:
  6. first pick and then rinse the lentils for 3-4 times in water. soak the lentils in enough water overnight or for 4-5 hours.
  7. drain and add the lentils in a wet grinder. also add chopped green chilies, chopped ginger, cumin seeds and asafoetida.
  8. add water in intervals and grind to a smooth batter. i used about 3 tbsp of water added in intervals while grinding the lentils.
  9. take the ground batter in a bowl. stir the batter briskly for a couple of minutes. this makes the batter more light and fluffy. add the raisins and chopped cashews along with salt. stir and keep aside.
  10. frying vada ;
  11. heat a kadai or pan with oil for deep frying. when the oil becomes medium hot, add spoonfuls of the batter in the oil. don't be in a hurry to turn them.
  12. when you see the vadas becoming pale golden from the base and sides, you can turn them. fry the vadas till they become golden and crisp. drain on paper towels.
  13. making dahi vada:
  14. In another bowl take water and add the vadas to the water. soak them for 18-20 minutes.
  15. take each vada and flatten and press between your palms to remove excess water. place these vadas in the serving bowl.
  16. whisk yogurt till smooth. pour the yogurt over the vadas. top with tamarind chutney as required. sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.
  17. garnish dahi vada with chopped coriander leaves. serve dahi vada immediately or refrigerate and serve later.

Reviews (2)  

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BetterButter Editorial
Jun-20-2018
BetterButter Editorial   Jun-20-2018

Hi Meeta , Your recipe is currently hidden from public view. Kindly mention each steps and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and e

Meeta Burman
Jun-18-2018
Meeta Burman   Jun-18-2018

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