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Dahi Bhalla | Lentil fritters, soaked in water and topped with thick sweet and sour curd


1. White urad dal 1 cup (soaked in water)
2. Idli rice 1/2 cup (soaked in water)
3. Oil to deep fry
4. Thick curd 1/2 cup
5. Salt to taste
6. Cumin powder 1 tsp
7. Red chili powder 1 tsp
8. Chat powder 1 tsp
9. Black salt 1 pinch
10. Coriander leaves (to garnish)
11. Tamarind (imli) chutney 2 tbs 
12. Drinking water 2 cups


1. Take one cup of whole or split white urad dal and half cup of idli rice or dosa rice. Soak both of them in water for 6 to 8 hours, or over night.
2. After 8 hours, wash the rice and lentil, drain the water, add salt to taste and grind them into paste. Don't add much water while grinding as the batter must be thick enough to shape the fritters. Now keep this batter in a warm place for 2 to 3 hours before frying.
3. After the batter is fermented for couple of hours, make the bhallas, heat cooking oil in a pan for deep frying on medium heat. To make a vada apply some oil in left palm, then take some batter in right hand and make the vada using both the hands and slip the vada to the oil slowly. take care not to burn your hands. You can also use a ceramic plate or a piece of banana leaf to make the vadas.
4. Fry the vadas on medium heat, so that they are cooked from inside. Fry the vadas till both the sides turn golden brown. Take them out and keep them on a oil absorbing cooking paper. Now take two cups of drinking water in a bowl and put the vadas in it for 15-20 minutes.
5. Once the vadas are soaked in the water, take them in your palms and squeeze out excess water and keep them on a plate.
6. Now add 1/2 cup of sour curd on the vadas, sprinkle 1 tsp of cumin powder, 1 tsp of red chili powder, chat powder, 1 pinch of black salt. On the top add 2 tbs of sweet tamarind (imli) chutney. And garnish with coriander leaves.
7. You can add cold curd and cold tamarind chutney for more taste. Enjoy your bhallas.

                                         Thank you, eat healthy and stay healthy.


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