Dahi Bhalla, also called Dahi Vada is a type of chaat originating from India. Every state, every region and probably every household in India have their own version of making dahi bhalla or dahi vada.

Traditionally, the lentils are ground into batter, small portions of the batter deep fried to make fritters and the fritters are then soaked in thick, flavored yogurt topped with some spices and chutneys. Mostly served as a chaat, it is a meal by itself. Healthier versions of this chaat are now being made by either making the fritters in Appe pan or by baking.

Serves: 8 to 10

Ingredients:

Tamarind and Dates Chutney – 1/2 cup (click here for recipe)
Green Chutney – 1/2 cup (click here for recipe)

For Dahi:

Thick Whole Milk Yogurt/Curd – 5 cups
Sugar – 2 teaspoons
Black Salt  – 1 1/2 teaspoons
Roasted and Powdered Cumin – 1 teaspoon
Chaat Masala – 1 teaspoon
Peppercorn powder – 1/2 teaspoon
Green Chili – 2 minced
Coriander Leaves/Cilantro, finely chopped – 1 tablespoon

For Bhalla:

Split Black Gram (Urad Dal) – 1 1/2 cups
Split Green Gram (Moong Dal) – 1/2 cup
Ginger –  1″ long piece
Green Chilies – 6
Freshly Crushed Peppercorns – 1 teaspoon
Salt to taste
Oil for deep frying

For Garnishing:

Chaat Masala – 1 to 2 teaspoons
Red Chili Powder – 1 to 2 teaspoons
Roasted and Powdered Cumin – 1 to 2 teaspoons
Fine Sev – 1/2 cup
Coriander Leaves/Cilantro chopped

For Aid:

A large pot half-filled with hot water
2 wide bowls
2 spatulas
Serving bowls/plates 

Method:

Preparing Dahi:

1. Whisk yogurt until it is smooth and creamy. Do not over mix.
2. Add all the other ingredients listed above for ‘Dahi’. mix gently until well combined.
3. Cover and refrigerate until you serve.
4. You can prepare this atleast 4-5 hours before serving. Keep refrigerated.

Preparing Bhalla:

1. Wash black gram and green gram thoroughly in water and soak in water for 3 hours.
2. Drain out all the water.
3. Blend the grams, ginger, green chilies, crushed peppercorns and salt into slightly coarse batter using very little water, a teaspoon at a time. Blend it in small batches to make blending easy while using very little water. The consistency of the batter must be thick, you must be able to scoop the batter with a spoon or your fingers without falling flat.
   
4. Heat sufficient oil in a wok or a pan.
5. Scoop out small lemon sized portion of the batter and drop it into the hot oil. You can drop 5-6 portions, depending on the quantity of the oil. Set the flame to medium and fry them until golden brown.
   
6. Remove the fried bhallas from the oil and drop them into the pot of hot water. Let them soak for 2-3 minutes.
   
7. Using two big spatulas, pick each bhalla from water and squeeze them between the spatulas to remove excess water and place them aside.
8. Repeat steps 5-7 for all the remaining batter.
9. Soak all the prepared bhalls in prepared dahi for 2 hours before serving.

Assembling to serve: