Dahi Bhalla Recipe | How to make Soft Dahi Bhalla at Home | Dahi Vada Recipe – Step By Step with Images and Video.
Craving a light, fluffy, and deliciously creamy snack? Try Soft Dahi Bhalla! These airy lentil dumplings are gently steamed, soaked in spiced water, and served with a generous topping of yogurt, tangy chutneys, and flavorful spices, creating a refreshing and irresistible dish.
Unlike traditional deep-fried versions, this healthier take on Dahi Bhalla is steamed to perfection, making them incredibly soft and melt-in-your-mouth delicious. The combination of urad dal and moong dal ensures the perfect texture, while hints of ginger, green chilies, and aromatic spices enhance the flavors beautifully.
In this recipe, I’ll guide you through a simple, foolproof method to make Soft Dahi Bhalla at home—no complicated steps, just an easy way to enjoy this classic street-style favorite.
So, let’s get started and whip up this delightful treat together! 🥣✨
Ingredients of Dahi Bhalla Recipe
Dahi Bhalla Recipe Video
Dahi Bhalla Recipe | How to make Soft Dahi Bhalla at Home | Dahi Vada Recipe
Materials
- Urad Dal White Lentil – 1 cup
- Moong Yellow Dal/Skinned Dal – 1 cup
- Salt as per Taste
- Chopped Ginger – 1 tbsp
- Chopped Green Chili – 2
- Fruit Salt
- Asafoetida/Hing – 2 pinch
- Salt as per Taste
- Chaat Wali Dahi
- Cumin Powder
- Black Salt
- Black Pepper Powder
- Red Chili Powder
- Salt
- Green Chutney
- Mithi Chutney
Instructions
- Step 1: Soak the Lentils: Take 1 cup of urad dal and 1 cup of moong dal. Wash them thoroughly and soak them in enough water for 3-4 hours. This helps soften the lentils, making them easier to grind and ensuring a fluffy texture for the bhallas.
- Step 2: Grind the Lentils: Drain the soaked dal completely. Add urad dal to a grinding jar with a little water and grind into a smooth, thick, and fluffy paste. Transfer it to a large mixing bowl. Now, grind the moong dal separately using minimal water until a fine paste forms. Add the moong dal paste to the same mixing bowl.
- Step 3: Whisk the Batter: Add salt to taste and whisk the batter in one direction for 5-7 minutes using a whisk or your hands. This helps incorporate air, making the bhallas light and fluffy.
- Step 4: Check the Batter Consistency: Take a small portion of the batter and drop it into a bowl of water. If it floats, the batter is well-aerated and ready. If it sinks, whisk it a little more to achieve the right consistency.
- Step 5: Add Flavoring Ingredients: Add 1 tablespoon of grated ginger and chopped green chilies to the batter. Mix everything well to ensure even distribution of flavors.
- Step 6: Add a Leavening Agent: Add one sachet of Eno fruit salt to the batter. This will help in making the bhallas extra soft and fluffy. Gently mix in one direction, keeping the batter airy.
- Step 7: Prepare the Idli Mould: Grease the idli moulds lightly with oil to prevent sticking. Fill each section of the mould with the prepared batter, ensuring they are evenly distributed.
- Step 8: Steam the Bhallas: Place a kadhai (deep pan) on the stove and add water for steaming. Heat the water until it starts boiling. Once boiling, place the idli mould inside the kadhai. Cover with a lid and steam the bhallas for 12-13 minutes on medium flame.
- Step 9: Remove and Cool: After steaming, check if the bhallas are cooked by inserting a toothpick. If it comes out clean, they are ready. Carefully remove them from the mould and place them on a plate.
- Step 10: Soak the Bhallas: In a large bowl, take warm water and add a pinch of asafoetida and salt to taste. Mix well. Add the steamed bhallas into the water and let them soak for 10-15 minutes until they become soft and spongy.
- Step 11: Serve the Dahi Bhalla: Gently squeeze excess water from the soaked bhallas and place them on a serving plate. Top with chilled curd, tamarind chutney, green chutney, and a sprinkle of roasted cumin powder, red chili powder, and chaat masala. Garnish with chopped coriander leaves and pomegranate seeds for extra flavor.
- Step 12: Enjoy: Your soft and fluffy Dahi Bhalla is ready to serve. Enjoy this delicious dish as a refreshing and flavorful snack!
Video
Trending Post
Dahi Bhalla Recipe – Step By Step
Step 1: Soak the Lentils: Take 1 cup of urad dal and 1 cup of moong dal. Wash them thoroughly and soak them in enough water for 3-4 hours. This helps soften the lentils, making them easier to grind and ensuring a fluffy texture for the bhallas.
Step 2: Grind the Lentils: Drain the soaked dal completely. Add urad dal to a grinding jar with a little water and grind into a smooth, thick, and fluffy paste. Transfer it to a large mixing bowl. Now, grind the moong dal separately using minimal water until a fine paste forms. Add the moong dal paste to the same mixing bowl.
Step 3: Whisk the Batter: Add salt to taste and whisk the batter in one direction for 5-7 minutes using a whisk or your hands. This helps incorporate air, making the bhallas light and fluffy.
Step 4: Check the Batter Consistency: Take a small portion of the batter and drop it into a bowl of water. If it floats, the batter is well-aerated and ready. If it sinks, whisk it a little more to achieve the right consistency.
Step 5: Add Flavoring Ingredients: Add 1 tablespoon of grated ginger and chopped green chilies to the batter. Mix everything well to ensure even distribution of flavors.
Step 6: Add a Leavening Agent: Add one sachet of Eno fruit salt to the batter. This will help in making the bhallas extra soft and fluffy. Gently mix in one direction, keeping the batter airy.
Step 7: Prepare the Idli Mould: Grease the idli moulds lightly with oil to prevent sticking. Fill each section of the mould with the prepared batter, ensuring they are evenly distributed.
Step 8: Steam the Bhallas: Place a kadhai (deep pan) on the stove and add water for steaming. Heat the water until it starts boiling. Once boiling, place the idli mould inside the kadhai. Cover with a lid and steam the bhallas for 12-13 minutes on medium flame.
Step 9: Remove and Cool: After steaming, check if the bhallas are cooked by inserting a toothpick. If it comes out clean, they are ready. Carefully remove them from the mould and place them on a plate.
Step 10: Soak the Bhallas: In a large bowl, take warm water and add a pinch of asafoetida and salt to taste. Mix well. Add the steamed bhallas into the water and let them soak for 10-15 minutes until they become soft and spongy.
Step 11: Serve the Dahi Bhalla: Gently squeeze excess water from the soaked bhallas and place them on a serving plate. Top with chilled curd, tamarind chutney, green chutney, and a sprinkle of roasted cumin powder, red chili powder, and chaat masala. Garnish with chopped coriander leaves and pomegranate seeds for extra flavor.
Step 12: Enjoy: Your soft and fluffy Dahi Bhalla is ready to serve. Enjoy this delicious dish as a refreshing and flavorful snack!
