If you are an Indian, you must know what Dahi Bhalla or Dahi Vada is. Be it Holi or Diwali or someone coming over, an Indian household surely would have Dahi Bhalla infused with several spices and flavours. It not only brings a total festive vibe but is also a very common and popular street food. This crispy Bhalla, soaked in spiced curd and topped with spices and flavoured chutneys, is an ultimate delight for those who have an inclination towards chaat variants.
Just like any other Chaat variant, Dahi Bhalla is said to have its roots back in Mughal cuisine. It is no denying the fact that Mughals and their lifestyle left a massive impact on Indian cuisine. Since all the Chaats have their history associated with Mughals, Dahi Bhalla also has a strong link with the history of Mughal food. One of the most believed theories is that this delight was prepared in the Mughal kitchen in the 18th century. The Mughal Khansamas (chefs) used curd, spices, and some herbs in the preparation of Dahi Bhalla considered ideal for improving digestion and metabolism. It is also believed that at that time, the water flowing through Yamuna canals was not sufficient to prepare food. So, it was decided to use other options like curd. Curd, being considered a substitute for water, led to the preparation of several delicious dishes among which is Dahi Bhalla. Chat variants including Dahi Bhalla were initially invented to keep diseases at bay.
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For so many years, Dahi Bhalla has been the same and holds a special place in every Indian household especially the ones in North India. Since curd is a source of probiotic bacteria, it not only helps fight bowel issues but smoothens the digestion process by killing the bacteria causing ingestion. Making Dahi Bhalla might look like one tiring task but its preparation is the easiest. Here is an easy way to make Dahi Bhallas. With these simple steps, you can make delicious Dahi Bhalla and make your guests fall in love with your cooking. Have a look!
- ½ cup urad dal (soaked)
- 2 tsp peeled and chopped ginger
- ¼ cup milk
- 1 cup of curd
- ½ tsp grated coconut
- ½ tsp cashews (chopped)
- ½ cumin powder
- 1 tsp sweet tamarind sauce
- 1 handful of pomegranate seeds
- 1 tsp oil
- Pinch of powdered hing
- 1 green chili (chopped)
- ½ tsp raisins
- ½ tsp black salt
- 1 tsp green chutney
- Some coriander leaves (chopped)
- 1 tsp salt
- A dash of sugar
- Drain the urad dal and transfer it to a grinder
- Add hing powder, ginger, green chilies and salt to the grinder
- Grind to make a smooth batter and keep aside. You can add little water during grinding if desired
- Add batter to a bowl. Add cashew nuts, coconut, raisins, and a pinch of salt to the bowl.
- Add a pinch of red chili powder (not necessary)
- Keep a deep-frying pan, add oil, and heat over medium flame
- Add a spoonful of batter into the hot oil
- Fry until the Bhallas become golden and crisp
- Take out the Bhalla and drain the excess oil
- Put these Bhallas in a bowl of water and keep it there for 10 to 20 minutes.
- Meanwhile, add curd, milk, and sugar to a bowl. Whisk well.
- Squeeze excess water from the Bhallas and transfer them to a bowl.
- Pour the curd mixture over the Bhallas
- Sprinkle cumin powder, black salt, tamarind chutney, and green chutney.
- Garnish it with fresh pomegranate seeds, chopped coriander and green chilies.
- Serve chilled.