In North India, they are known as Dahi Vadas or Dahi Bhallas and in the South as Thayir Vadai. A very popular street food, it is part of the spicy and very tasty chaat family.
Preparation Time: 1 hour
Cooking Time: 20 minutes
(For Dahi Vada)
- Urad dal – ¼ cup
- Yoghurt – 1 cup
- Green chilli – 1
- Ginger – small piece
- Green chutney – to taste
- Sweet chutney – to taste
- Chaat masala – ¼ tsp
- Red chilli powder – ¼ tsp
- Zeera powder – ¼ tsp
- Salt – to taste
- Coriander leaves – 1 tbsp
- Oil – as required
- To prepare, ground urad dal batter and soak the dal in water for 1 hour. Grind into a smooth batter along with green chilli and ginger.
- Transfer batter to a bowl and add salt. Mix well. The batter is ready.
- Heat oil in a pan for deep frying.
- Pour dollops of the thick batter in pan and fry bhallas until they are golden brown. Drain excess oil in a kitchen towel.
- Soak bhallas in an open bowl filled with water for about 30 minutes, or till they soften.
- This makes the bhallas soft and they will absorb the yoghurt mixture easily.
- To prepare yoghurt mixture beat the yoghurt well, add red chilli powder, chaat masala and jeera powder. Add salt on top of this. Keep the yoghurt mixture chilled.
- Take bhallas out from water, gently squeeze extra water and arrange them in a serving bowl.
- Pour the yoghurt mixture to the bhallas and add green and sweet chutneys according to taste.
- Garnish with finely chopped coriander leaves and a dash of zeera powder just before serving to enhance the flavour.
- Dahi Bhallas are ready to serve.