Dahi Bhalla – Dahi Vada – Protein Rich Indian Popular Street Chaat

Name: How to Make Dahi Bhalla – Dahi Vada – Protein Rich Indian Popular Street Chaat | Easy & Delicious Dahi Bhalla – Dahi Vada – Protein Rich Indian Popular Street Chaat Recipe
Total time: 20 min
Yield: 2
Cuisine: north-indian

#PR26 Dahi Bhalla, also known as Dahi Vada, is a popular and universally loved Indian street food chaat. It is typically made with urad dal or a combination of both urad dal and washed yellow moong dal. Yogurt mixed with salt and sugar is poured over the bhalla, and chutneys, red chili powder, and roasted cumin seeds are also served. It is garnished with coriander leaves, finely chopped sev, and pomegranate seeds. Dahi Bhalla is best eaten cold.

prep time 20 Mins

cook time 20 Mins

chef Manisha Sampat - Pure Veg Treasure

Step 1

Wash the urad dal and mung dal and soak them in water for 8 hours. Drain the water and grind them finely in a mixer jar, add 1 green chili and grind them. Leave for 1 hour, then blend them with your hands until smooth. Add salt to taste.

Step 2

Heat oil in a pan over medium heat. Fry the bhalla until golden brown. Heat enough water in a large pan and add salt to taste.

Step 3

After the bhalla have cooled, soak them in hot water. Once the Bhala are soft, remove them from the water. Whisk the cold yogurt thoroughly, add salt and powdered sugar, and mix.

Step 4

Place the soaked Bhalla on a serving plate, pour the cold yogurt over them, and sprinkle with red chili powder and roasted sabji.

Step 5

Garnish the Dahi Bhalla with coriander leaves, thin besan sev, and pomegranate seeds and serve.

Calories 250 Kcal

Total Fat 10 g

Carbs 25 g

Protein 10 g

ESSENTIAL ITEMS

1 cup urad dal

0.25 cup yellow mung dal

2 cups chilled yogurt

1 piece green chili

0.5 tsp red chili powder

0.5 tsp roasted cumin powder

2 tsp powdered sugar

1 tsp finely chopped coriander leaves

2 tsp thin besan sev

1 tsp pomegranate seeds

as per taste salt

as required water

as required Oil to deep fry vada

Recipe by:

Manisha Sampat - Pure Veg Treasure

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