This Holi, make market-like Dahi Bhalla Chaat at home, everyone will be left licking their fingers.
Dahi Bhalla Chaat Recipe: Holi festival is considered special for its colors as well as delicious dishes. Amidst the gujiyas, thandai and savory snacks, Dahi Bhalla Chaat is one dish that adds flavor to everyone’s plate. Cold sweet curd poured on soft bhallas, sweet and sour chutneys and sprinkle of spices on top – this spicy taste makes the celebration of Holi even more fun. Be it hosting guests or enjoying the festival with family, Dahi Bhalla Chaat is the perfect Holi special recipe for every occasion. So let’s know how to make it.
Dahi Bhalla Chaat
Dahi Bhalla Chaat is a popular and delicious North Indian chaat, made by soaking soft urad dal bhallas in whipped curd. Sweet tamarind chutney, green chutney, roasted cumin and chaat masala are added over it, which further enhances its taste. This chaat is a perfect combination of sweet, sour and spicy tastes and is especially liked during summers and festivals.
Calories 260kcal
Ingredients
for Bhalla
- 1/2 cup washed urad dal
- 1/2 cup Moong Dal
- 1 Piece Ginger grated
- 2 Green chilly cut up
- Salt as per taste
- Oil to fry
For curd mix
- 2 cup Curd
- 1/2 spoon Sugar
- 1/2 spoon black salt
- 1/2 spoon roasted cumin powder
For topping chaat
- 1/2 spoon sweet tamarind chutney
- 1/2 spoon green chutney
- 1/2 spoon chilli powder
- 1/2 spoon Spice
- 1 spoon fine sev
- 1 spoon pomegranate seeds
- 1/2 spoon finely chopped coriander
Instructions
Step 1: Soak the lentils
- Wash urad dal thoroughly and soak it in water for 5-6 hours or overnight, so that the bhallas become soft.
![Soak the urad dal in water for 5–6 hours or overnight after rinsing it well, so the bhallas turn soft and fluffy.]()
Step 2: Prepare the Batter
- Drain the water from the soaked lentils, add ginger, green chillies and salt and grind them. Then beat the batter for 4-5 minutes, this will make the bhallas light and spongy.
![Drain the soaked dal and grind it with ginger, green chilies, and salt to make a smooth batter, then whisk it for 4–5 minutes to make the bhallas light and spongy.]()
Step 3: Heat oil on gas
- Heat oil in a pan on medium flame. If the oil is properly heated, the balls will puff up properly and will not absorb too much oil.
![Heat oil in a deep pan on medium flame; Properly heated oil helps the bhallas puff up nicely and prevents them from absorbing excess oil.]()
Step 4: Fry the Bhalla
- With the help of hand or spoon, put the batter in the oil in the form of small vadas and fry till it turns golden brown.
![Drop small portions of the batter into the hot oil using your hand or a spoon and fry until they become golden brown and crisp.]()
Step 5: Soak the Bhalla
- Immediately soak the fried bhallas in lukewarm water, add salt and a pinch of asafoetida for 15-20 minutes. Then press lightly to remove excess water.
![Soak the fried bhallas in lukewarm water with a little salt and a pinch of asafoetida for 15–20 minutes, then gently press to remove excess water.]()
Step 6: Prepare Curd
- Beat fresh curd well. Prepare smooth and lightly sweet curd by adding sugar, black salt and roasted cumin powder to it.
![Whisk fresh curd until smooth and add sugar, black salt, and roasted cumin powder to prepare mildly sweet and creamy yogurt.]()
Step 7: Pour curd on the bhalla
- Place the soaked bhallas in a serving plate and pour plenty of curd on top, so that the bhallas are completely covered.
![Place the soaked bhallas on a serving plate and pour generous amounts of prepared curd over them so they are fully covered.]()
Step 8: Method of Serving
- Now add sweet tamarind chutney, green chutney, chaat masala and red chili powder. Serve tasty Dahi Bhalla Chaat by adding sev, pomegranate seeds and green coriander on top.
![Top with tamarind sweet chutney, green chutney, chaat masala, and red chili powder, then garnish with sev, pomegranate seeds, and fresh coriander before serving.]()
Notes
some additional tips
- To make Dahi Bhalla soft and spongy, it is very important to beat the dal batter well. The more air is added to the batter, the lighter the balls become and they do not become hard even after frying.
- After frying the balls, they should be immediately put in lukewarm salt water. Due to this, their excess oil gets removed and they become very soft from inside, and also absorb the taste well when curd is added.
- Curd should always be fresh and well beaten. If the curd is thick then add a little milk or water to it and smooth it, so that it appears creamy and flowing when poured on the bhallas.
- Adding a little sugar to curd balances its taste. Due to this, the sourness of the chutney and the flavor of the spices come out even more and the chaat looks more tasty.
- After putting the bhallas in curd, keep them in the refrigerator for some time. Cold Dahi Bhalla tastes better and is also refreshing during Holi season.
- Always add chutneys at the time of serving. If added in advance, the bhallas may become too soft and break and the look of the chaat also gets spoiled.
- Lightly sprinkle spices like roasted cumin powder, chaat masala and red chili powder on top. Adding too many spices suppresses the real taste of curd.
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