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Every thing about DAHI BHALLA | Vahrehvah :

dahi bhalla
Indian Chaats are the most popular food when you think of Indian street foods.  A wide range of chaats from bhel puri, pani puri, samosas, cutlets, chana ragadas etc and not to forget the Dahi bhallas are some of the most irresistible flavorful appetizers available. Dahi bhalla is one of the most popular chaat items in North India. In South India, they are known as Dahi vada. Dahi bhalla is often prepared for parties, weddings, festivals.
Dahi bhalla is prepared of fried black gram dumplings served with spicy yoghurt and few types of chutney. Dahi bhalla is more refreshing than the other chaats because of the combination of the sweetness of yoghurt and the savory bhallas that just melt away into the mouth giving a confused sweet and salty kick to the taste buds. You should give a definite try which would make you robust and bursting with energy eating the cold Dahi bhallas.
 Dahi bhalla is a common appetizer from the Indian cuisine. The dish is a fried dish but is packed with nutrition if prepared with low fat yoghurt. Preparing the dahi bhalla is simple but you require patience and have the right consistency of the batter mixture for making the fried dumplings. Wash and soak the dal in water overnight. The next day, strain and grind the dal to a smooth paste. Whisk a pinch of salt into the batter. Heat oil, drop some batter in it and deep fry the dumplings until light golden color. Use raisins and cashew as stuffing. Once done drop the bhallas in hot water and leave it aside for 2 minutes. Drain squeezing out the water between the palms of your hands.
Whisk the yoghurt well adding little sugar to taste. To serve, place the bhallas on a plate and cover with yoghurt. Top them with some mint and tamarind chutney. Sprinkle red chilli powder, sev, cumin powder and garnish with chopped coriander leaves, red chilli powder and chaat masala. As this dish is prepared of Black gram, it has many health benefits.
It is beneficial and valuable in the treatment of diseases like diabetes, Nervous disorders like nervous weakness, weakness of memory, schizophrenia, hysteria, Digestive system disorders like dyspepsia, gastric, dysentery, diarrhea, Rheumatic afflictions like contracted knee, stiff shoulder.
Yoghurt being exceptionally rich in nutrients like calcium, protein, riboflavin, vitamin B12 and vitamin B6; it contributes a lot in the prevention and elimination of a number of human ailments and sicknesses Dahi Bhalla is often a special food during the Holi festival. Though usually, dahi bhallas are tastier at the roadside Chaatwala’s shop, it is not possible to bring that yummy taste at home but it can be made at par with them by using roasted cummin powder, chat masala, black salt, tamarind chutney and red chilli powder. They can be prepared in many variations according your taste and liking.
Like some love their curds to be sweet, others like it salty. Gujarati’s have a sweet and spicy flavor and use liberal amounts of curds. The Punjabi version is salty and the vadas are just submerged in the curds but not floating in it. But for a good yummy taste, it is best to mix up and prepare.
Do prepare the Dahi bhalla at home and give the feel of the street food to attract your children to eat this delicious dish.

Recipe: Dahi Bhalla

Summary: Vada dipped in yogurt


  1. cashew nuts -15 - number
  2. chat masala - 1 -tsp
  3. chopped coriander leaves - tbsp
  4. green chillli, deseeded & sliverred -1- number
  5. mint chutney - 1 - to taste
  6. oil to fry - 1 - to fry
  7. raisins - 15 to 20 - number
  8. red chilli powderr - 1 - tsp
  9. roasted cumin powder - 1 - tsp
  10. salt -1- to taste
  11. sev - as needed - to taste
  12. tamarind chutney - 1 -to taste
  13. urad dal - 1 - cup
  14. yogurt sweet - 2 - cup


  1. Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt,Heat oil Drop tablespoons of batter in it and fry until light golden.use raisins and cashew as stuffingPut the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.Whisk the yoghurt well with sugar as to taste.To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder,sev, cumin powder. Garnish with coriander leaves red chilli powder, chatmasala.

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

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