Dahi Bhallas, an all-time favorite

Cool,refreshing & wholesome

Dahi Bhallas with different garnishes

There are some “items” that are beyond season and time. Which is why they are called all time favourites. One such item is  the Dahi Bhalla or Dahi Wada. It comes with the advantage of being an all-India item. Every state in the country has a marginally varying version of a lovely bhalla, dunked in whisked yoghurt, seasoned and garnished, to be eaten before, during or after  lunch or dinner.

At a glance it seems a bit tedious, and easier to eat at the favourite chaat shop in the neighbourhood. But believe you me, it is very, very easy. I learnt this from an aunty who left me when she was close to 98. “I always make mine out of moong dal, Darling, though they are excellent  even when you use urad dal” she told me. I always wondered how she managed that at that age. One day I learnt that she would instruct the cook, keep an eye on her, get dozens of them made, and tuck them away in the fridge, to be brought out till  they ran out of them…and it was time to make the next batch.

For Punjabi style home made bhallas, you need the following:

Urad dal—1 cup

Pepper corns-half a teaspoon

Salt to taste

Jeera-  half a teaspoon

Hing/Asofeatida- a pinch

Oil –enough to deep fry them

Soak the urad dal  in warm water for  one hour, and grind, along with all the other ingredients save oil,  till  the batter is fluffy and cottonlike,.Sprinkle or drizzle water—meaning don’t put all the water you  will need to grind the dal , at one go.

Heat the oil in a frying pan, till it gets to a smoking point. Then bring the flame down to the slowest, and with  your hand make  small balls of the batter, and float in the hot oil, taking care not to let one stick with the other. 

Make , in one batch, only that number that can conveniently play around in that frying pan—it should not be crowded with bhallas! Turn gently, till they are deep golden colour all round, and drain oil, and keep them in a wide-mouthed bowl, to cool.

Make bhallas with all the batter, and cool.

Bhallas, yoghurt, and two varieties of chutneys

Tamrind chutney

To make Dahi Bhallas , you need

Fresh, thick yoghurt— one cup for two bhallas

Salt to taste

Roasted jeera-1 teaspoon

Red chilli flakes—Half a teaspoon

Green chutney

Sweet and sour tamrind chutney

Sprouts/slivers of ginger/chopped coriander

Crispies (readymade)

Heat some water in a pan, and put the wadas /bhallas in the hot water. Gently press with your  hand to take off the oil and water, and place the soft bhallas, 2 each in a small cup or bowl. Whip the yoghurt till it is smooth, add the salt to taste. 

Pour enough yoghurt to cover the wadas. Add a bit of red  chilly powder,  a bit of roasted jeera—whole or crushed--, a little green chutney, a little tamrind chutney,  on top. Now garnish with sprouts/coriander/crispies.

Sprouts, roasted jeera, chutneys and spices on Dahi Bhalla

It can conveniently be refrigerated in individual portions.

Equally, the bhallas can be made in a large bowl, and placed on the table.

PS: Take care when adding salt, for you are adding a little of it to the bhallas/wadas, and a little to the yoghurt.

The extra wadas/bhallas can be stored in an airtight container , and stored in a fridge. When you plan to make the bhallas, immerse them in hot water and proceed as described above.

Enjoy this cool and refreshing, filling and tasty item.