Dahi Bhalla is my favourite chaat recipe. In Delhi and in all North India, I always saw Dahi Bhalla in parties, marriage parties and even in festivals . There are many famous eating corners in Delhi who serves this mouthwatering dahi bhalla chaat.
Holi is a festival of food and colour, people indulge in making lip-smacking recepies on the occasion .The India most popular Holi snack is Dahi Bhalla chaat, because its every refreshing and tasty snack, which has all flavours in one chaat.
Ingredients for making Vada
1 cup urad dal
½ cup moon gdal
2 green chillies
1 inch ginger, cut it into small pieces
1 teaspoon salt
Refined oil for frying Vada
Ingredients for making curd for Dahi Vada
4 cup fresh curd
4 teaspoon sugar
1 teaspoon pink salt
Ingredients for making green coriander chutney for Dahi Bhalla
½ cup green coriander
1 green chilly
Salt to taste
Ingredients for making tamarind
1 lemon size ball of seedless tamarind (chinch / imli)
5-6 seeds less dates
1 teaspoon chat masala
1/2 teaspoon dry ginger powder (saunth or soonth powder)
Salt for taste
2 tablespoon grated jaggery or add it according to your taste
Ingredients for making Watetr for dipping dahi bhalla after frying
3 cups of water + 1 tablespoon lemon juice and 1 teaspoon salt
Ingredients for making masala for sprinkling on Dahi Vada
Chat masala
Kashmiri Red chili powder
Method
1 Nicely wash urad and moong dal and soak it in clean water for 5-6 hours.
2 Take this soaked dal in a grinder and add green chili ,ginger & salt to it .
3 Grind it by adding little water (use the water which is remained in dal after soaking)
4 Keep this dal batter aside for 4- 5 hours
5 Take a fresh curd and whip it briskly. add sugar and salt to it ,mix it and keep it aside
6 For green chutney wash coriander and chilly and grind it with little water and salt .
7 For tamarind chutney (saunth ki chutney) wash tamarind and dates nicely and soak them in hot water for ½ hour . grind them together in a grinder and strain the pulp out of it . add jaggery and salt to this pulp and add ¾ cup of water to it . Boil it until it becomes little sticky. Don’t make this chutney very thick. Remove it from heat and add chat masala to it.
8 Take 3 cups of water add 1 teaspoon salt and boil it, add lemon juice in the water . when it starts boiling close the lid and keep it aside.
9 Heat the oil in frying pan or kadhai. Whip Vada batter briskly with spoon and drop Vada in oil with the help of spoon.
10 Fry the Vada on high flame ,when it takes it shape turn them and keep the flame medium when the Vada starts becoming pale golden yellow in colour from both side make the flame low and fry this Vadas till they become nice golden and crispy .
11 Remove this Vadas from oil and drop them water containing which you have prepared. Soak them in water until the next batch of fried Vadas is ready.
12 Remove the Vada from water when your next batch of fried Vada is ready for soaking. Don’t squeeze the Vada now. Squeeze the Vada at the time of serving Dahi Vadas. This will keep your Vadas soft otherwise it will become dry.
Holi is a festival of food and colour, people indulge in making lip-smacking recepies on the occasion .The India most popular Holi snack is Dahi Bhalla chaat, because its every refreshing and tasty snack, which has all flavours in one chaat.
Ingredients for making Vada
1 cup urad dal
½ cup moon gdal
2 green chillies
1 inch ginger, cut it into small pieces
1 teaspoon salt
Refined oil for frying Vada
Ingredients for making curd for Dahi Vada
4 cup fresh curd
4 teaspoon sugar
1 teaspoon pink salt
Ingredients for making green coriander chutney for Dahi Bhalla
½ cup green coriander
1 green chilly
Salt to taste
Ingredients for making tamarind
1 lemon size ball of seedless tamarind (chinch / imli)
5-6 seeds less dates
1 teaspoon chat masala
1/2 teaspoon dry ginger powder (saunth or soonth powder)
Salt for taste
2 tablespoon grated jaggery or add it according to your taste
Ingredients for making Watetr for dipping dahi bhalla after frying
3 cups of water + 1 tablespoon lemon juice and 1 teaspoon salt
Ingredients for making masala for sprinkling on Dahi Vada
Chat masala
Kashmiri Red chili powder
Method
1 Nicely wash urad and moong dal and soak it in clean water for 5-6 hours.
2 Take this soaked dal in a grinder and add green chili ,ginger & salt to it .
3 Grind it by adding little water (use the water which is remained in dal after soaking)
4 Keep this dal batter aside for 4- 5 hours
5 Take a fresh curd and whip it briskly. add sugar and salt to it ,mix it and keep it aside
6 For green chutney wash coriander and chilly and grind it with little water and salt .
7 For tamarind chutney (saunth ki chutney) wash tamarind and dates nicely and soak them in hot water for ½ hour . grind them together in a grinder and strain the pulp out of it . add jaggery and salt to this pulp and add ¾ cup of water to it . Boil it until it becomes little sticky. Don’t make this chutney very thick. Remove it from heat and add chat masala to it.
8 Take 3 cups of water add 1 teaspoon salt and boil it, add lemon juice in the water . when it starts boiling close the lid and keep it aside.
9 Heat the oil in frying pan or kadhai. Whip Vada batter briskly with spoon and drop Vada in oil with the help of spoon.
10 Fry the Vada on high flame ,when it takes it shape turn them and keep the flame medium when the Vada starts becoming pale golden yellow in colour from both side make the flame low and fry this Vadas till they become nice golden and crispy .
11 Remove this Vadas from oil and drop them water containing which you have prepared. Soak them in water until the next batch of fried Vadas is ready.
12 Remove the Vada from water when your next batch of fried Vada is ready for soaking. Don’t squeeze the Vada now. Squeeze the Vada at the time of serving Dahi Vadas. This will keep your Vadas soft otherwise it will become dry.
13 Squeeze the Vadas one by one by pressing it. Keep this squeezed Vadas in the serving bowl .
14 Pour curd on Vadas then little green chutney and tamarind chutney (saunth chutney)on it .
15 Sprinkle chat masala and kashmiri mirch powder on Dahi Vada. Serve and relish the refreshing Dahi Bhalla.
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