You all know very well that the flavours of Indian street food are pleasurably addictive and it’s very tough to resist them. Especially those, which are bursting with spicy flavours and combined with chutneys. As every week, we are here to tell you the recipe of Indian dishes in a simple and easy way for your ease and it’s sure that many of you have tried at least once out of them at home. Now, the today’s next recipe, which we are presenting you is of Dahi Bhalla, also known as Dahi Bada. Take a bite of Dahi Bhalla and experience the diversity of flavours in your mouth that really indescribable.

One of the delectable Chaat in the North India, topped with a colorful collection of delicious flavourful chutneys, spicy powders and garnish with Sev and coriander leaves. How can anyone control their appetite, if a plate of Dahi Bhalla is placed in front of them? For me, it’s impossible and of course for you also. So, get ready to delve in the flavours of this wonderful recipe, listed below and it’s sure that during its preparation, you’ll become impatience for eating it, but anyhow you have to wait, until the completion.

Here, we go with the recipe of Indian Dahi Bhalla (Dahi Vada):

Serves: 4 servings


Ingredients for Bhalla

  • 1 cup of Urad Dal (black gram lentils without peel)
  • ½ tbsp of Ginger-Green Chili (crushed)
  • Oil (for deep frying)
  • Salt according to taste
  • 4 cups of slightly warm Water

Ingredients for Garnishing

  • 3 and ½ cups of Curd (dahi)
  • 1 tbsp of Red Chili Powder
  • 2 tbsp of roasted Cumin powder (jeera)
  • 1 tbsp of Black Pepper Powder (kali mirch)
  • ¼ cup of Coriander Leaves (finely chopped)
  • ¼ cup of Sweet Chutney (date tamarind chutney)
  • 3 tbsp of Sugar (powdered)

How to Prepare Dahi Bhalla (Dahi Vada)

  • Wash and immerse Urad Dal in water for about 6 hours.
  • After it, drain and discard all the water from Dal.
  • Grind the Dal in a grinder to form a smooth paste by gradually adding water as required. Do not add too much water, otherwise it will become watery and the consistency of the batter will break.
  • Transfer the batter into a large bowl and add ginger-green chillies along with salt.
  • Mix it and stir well, until the batter gets light. It will take at least 4-5 minutes.
  • Now, heat the oil in a pan or a wok (kadai) over a medium flame.
  • Take a medium sized portion of batter in between your fingers or a small spoon and carefully drop it into the oil.
  • Similarly, Drop 4-5 portions at the same time.
  • Deep fry them on a medium flame, until they all turn to light golden brown and crispy.
  • Take out the Vadas from the oil and put them into the lukewarm (slightly warm) water for 7-8 minutes.
  • You will notice that, oil drops would start floating on the surface of water and the Vadas become soft.
  • Now, take out them from water and press slightly with your palms, so that an excess of water and oil will remove. Put them to a plate.
  • For garnishing, stir the curd along with sugar with the hand beater, till smooth.
  • Pour the curd in a good amount uniformly over the fried and soaked Vadas.
  • Garnish it with sweet chutney, sprinkle red chili powder, roasted cumin powder and black pepper powder.
  • Now, spread chopped coriander leaves over it, which will give the good tempting look.