Dahi Bhalle also called Dahi vada are delectable street food in North India and the neighboring countries. These delicious soft balls are made with urad dal (lentils) which are soaked, and deep fried. Bhalle can be made ahead of time and one can freeze it and take out what is needed. Very popular dish which can be eaten as an appetizer or served with the main dish.
- Urad Dal (white dal)
- salt to taste
- green chillies
- Roasted cumin powder
- red chilli powder
Soak the dal overnight. Next morning, take a few chillies and generous piece of ginger along with dal and blend it in a blender. Make a smooth paste which can tested by using your fingers. Add salt and give it one more blend. Then take it out in a mixing bowl and whip it with your hand. The more you whip the softer the bhalle will be.
Heat the oil in a kadhai, scoop the batter by using your hand or a spoon, and then fry until golden on a medium heat.
To serve, boil the water in a big pan and add the bhalle into it and let it sit for a few mins. Squeeze out the water by putting a bhalla in between the two palms so they don’t break and set aside to cool down.
In a serving dish, whisk the yogurt and make it runny. Then add roasted cumin powder, red chilli powder, salt to taste and mix it well. Add the squeezed bhalle one by one and pour the yogurt from the bottom of dish over the bhalle. Garnish with cumin powder and cilantro. Serve chilled.
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