Dahi Vada/ Bhalla

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Background

Dahi Bhalla has its roots in North India, particularly in Delhi and Uttar Pradesh, where it is a staple in street food culture. The dish evolved from “bhalla,” a lentil fritter, to “dahi bhalla” by soaking it in yogurt, making it lighter and more refreshing. Over time, variations like stuffed bhalla emerged to enhance flavor and add novelty.

It is a beloved Indian snack, popular for its soft, melt-in-the-mouth lentil dumplings soaked in creamy yogurt and topped with tangy and spicy chutneys. The stuffed version takes this classic a step further by adding a surprise filling of paneer, hung curd, and boondi inside each vada, creating a perfect balance of flavors and textures. Traditionally served during festivals like Holi and Diwali, it is now a favorite at family gatherings and parties, loved by kids and adults alike.

Dahi Vada/ Bhalla

Ingredients

For the Vadas (8 pieces):

  • Urad dal (split black gram) – 1 cup (soaked 6–8 hrs)

  • Salt – ½ tsp

  • Hing (asafoetida) – a pinch (~1/8 tsp)

  • Fresh ginger, finely chopped – ½ tsp

  • Green chilies, finely chopped – ¼ tsp

  • Fresh coriander leaves, finely chopped – ½ tsp

  • Water – as needed for batter

  • Oil – for deep frying

For the Stuffing:

  • Thick curd (hung if watery) – 4 tbsp

  • Grated paneer (very fine) – 3 tbsp

  • Boondi (plain, lightly crushed) – 2 tbsp

  • Finely chopped coriander – 1 tsp

  • Salt – ⅛ tsp (or to taste)

  • Roasted cumin powder – ½ tsp

  • Red chili powder – ¼ tsp (optional)

  • Green chutney – ½ tsp (optional)

  • Portion per vada – ½–¾ tsp

For Serving:

  • Thick yogurt – ½ cup

  • Tamarind chutney – ¼ cup

  • Green chutney – 2 tsp

  • Red chili powder – a pinch

  • Roasted cumin powder – ½ tsp

  • Chaat masala – a pinch

  • Fresh coriander (for garnish) – 1 tsp

  • Sev (optional) – 2 tbsp

Equipment Needed

  • Mixing bowls

  • Blender or wet grinder

  • Heavy-bottomed pan or deep fryer

  • Slotted spoon

  • Plate lined with kitchen paper

  • Serving dish

  • Small spoon for portioning stuffing

Instructions

1. Prepare the Batter:

  1. Drain the soaked urad dal.

  2. Grind to a smooth, fluffy batter with a little water.

  3. Add salt, hing, chopped ginger, green chilies, and coriander.

  4. Beat well for 8–10 minutes to incorporate air.

2. Prepare the Stuffing:

  1. Mix hung curd, grated paneer, crushed boondi, chopped coriander, salt, cumin powder, red chili powder, and green chutney (if using).

  2. Portion about ½–¾ tsp per vada and shape into tiny balls.

3. Fry the Vadas:

  1. Heat oil in a deep pan on medium heat.

  2. Wet your hands, take a portion of batter, flatten slightly, place a stuffing ball in the center, and seal it with batter.

  3. Carefully drop into hot oil.

  4. Fry until golden brown, turning occasionally.

  5. Remove and drain on kitchen paper.

4. Soak the Vadas:

  1. Soak fried vadas in warm water for 10–15 minutes until soft.

  2. Gently squeeze out excess water without breaking the vadas.

5. Assemble the Dahi Bhallas:

  1. Arrange vadas on a serving plate.

  2. Pour thick yogurt generously over them.

  3. Drizzle tamarind and green chutney.

  4. Sprinkle red chili powder, roasted cumin powder, and chaat masala.

  5. Garnish with fresh coriander and sev if desired.

Tips

  • Beat the batter well for airy, fluffy vadas.

  • Use a hand/ electric blender for mixing a large quantity.

  • Hung curd stuffing keeps the filling creamy and prevents sogginess.

  • Stuff and seal them properly to prevent leakage while frying.

  • Chill the yogurt before assembling for a refreshing taste.