Moong Dal Dahi Bhallas or Dahi Vadas are deep fried lentil dumplings in a creamy yogurt sauce, best enjoyed with tamarind and green coriander chutneys!
With the festival of Holi (popularly known as festival of colors) coming up this month, some of my foodie friends at Desi Bloggers Connect on Facebook, are sharing their mouthwatering dishes that anyone can make and enjoy during this Holi 2019.
I will be churning out my favorite yogurt and lentil delight – tangy, sweet, salty and lip smackingly delightful street food of India, the ever popular north Indian style Dahi Bhallas.
WHAT ARE DAHI BHALLAS?
As mentioned above, dahi bhallas (Dahi is yogurt and bhallas are deep fried lentil dumplings) are fried lentil dumplings soaked in a creamy yogurt sauce, flavored with some aromatic Indian spices like roasted cumin powder, red chili powder/cayenne, black salt and chaat masala powder.
Traditionally, we use split urad dal or black gram lentils. But this time, I decided to go with a combination of lentils – mung bean dal and urad dal.
Basically, lentils are soaked and blended to a fine paste, flavored up with some chopped green chilies/jalapenos (for a kick of heat in every bite!), freshly grated ginger and my favorite, grated coconut or coconut slivers which is not so common, but our family loves this!
Then, small spoonfuls of this fluffy batter are deep fried until crispy and golden brown on the outside, yet soft, oh-so-fluffy and pillowy on the inside.
At this stage, you can even enjoy these lentil fritters with some coconut chutney, ketchup, green coriander chutney etc. or use them to make dahi bhallas.
FOR THE DAHI/YOGURT SAUCE:
Use only fresh, creamy yogurt that is not sour. Whip it until smooth and then flavor with cumin powder that has been roasted until aromatic and a dash of red chili powder. I like my yogurt sauce a tad sweet, so stir in salt to taste (or even black salt/kala namak; my preference) with some powdered sugar.
TO ASSEMBLE MOONG DAL DAHI BHALLAS:
The key step to soft, melt-in-your-mouth bhallas is to soak fried bhallas in some hot water for a minimum of 15 minutes to half an hour. Remove it before that and you will end up with hard bhallas in the sauce!
After soaking, gently squeeze out all the water and then dunk them in the prepared yogurt sauce. Make sure they are fully submerged, dilute the sauce if needed. As they sit, the bhallas will soak up the moisture and become fluffy and pillowy!
If they tend to dry up after soaking for a few hours, then feel free to dilute the yogurt with some water. To avoid this step later on, dilute the yogurt sauce before soaking the bhallas.
SERVING SUGGESTIONS:
This is a perfect make-ahead dish as the more these dumplings soak, the softer they get. The best way to enjoy them even more is to serve them drizzled with tangy tamarind-jaggery chutney and spicy green coriander chutney!
For added crunch, texture and of course flavor and color, top with either fresh pomegranate pearls (don’t they look pretty?) or crispy boondis (deep fried chickpea flour balls).
Now that you know how I made them, I am sure you can make them too!
Do enjoy this super delicious, chatpata, tangy, lip-smacking north Indian style dahi bhallas with your family and friends this Holi or make these for any party, get together, gatherings, potlucks etc. or just like that as an accompaniment to your daily evening chai break!
Happy Cooking and Happy Holi!
For more similar chatpata, street food like snacks, check out these lip-smacking delights:
Lets make it!
Moong Dal Dahi Bhallas or Dahi Vadas are deep fried lentil dumplings in a creamy yogurt sauce, best enjoyed with tamarind and green coriander chutneys!
Ingredients
- 1 ½ cups moong dal/split mung bean dal
- ¼ cup urad dal (split black gram dal, deskinned)
- 2 green chilies/jalapenos, finely chopped
- 1 tsp grated ginger
- Few coriander leaves, finely chopped
- 2 tablespoons grated coconut or coconut slivers (optional)
- Salt to taste
- Oil for deep frying
- 3 cups dahi/curd/yogurt (must not be sour)
- 2 tbsp powdered sugar (or to taste)
- Salt to taste
- 1 to 2 teaspoons roasted jeera/cumin powder
- ½ teaspoon red chili powder/cayenne
- TO SERVE:
- Tamarind chutney (recipe below)
- Green coriander chutney (recipe here)
- Roasted jeera powder
- Red chili powder
- Chaat masala powder
- Finely chopped coriander leaves/cilantro
- Boondies/deep fried chickpea dough balls
- Pomegranate pearls
Instructions
- Wash and soak moong dal and urad dal for at least 2 hours.
- After 2 hours, drain and blend fine to a smooth paste (without using any water or sprinkle a bit to make the blender run).
- Remove the batter to a bowl. Beat this mixture either by hand or using a hand blender for a few minutes until the batter is light and fluffy.
- You can test it by dropping a small portion in a bowl of water. If it floats, then your batter is ready to be fried.
- Heat oil for deep frying.
- Once the oil is hot, drop small portions of the batter into the hot oil and fry on medium heat until brown and crispy. Make sure the oil is not too hot as then the outside may turn brown but the inside will still be uncooked.
- Fry all the batter and drain on oil-absorbent paper lined plates.
- Soak them in some hot water for at least 15 to 20 minutes minimum; make sure they are all submerged.
- Meanwhile, prepare the curd or yogurt mixture.
- TO MAKE THE YOGURT SAUCE:
- Beat yogurt with a whisk or spoon to make it smooth.
- Add in the rest of the ingredients: water, green chilies, cilantro, grated/slivered coconut, salt, sugar, roasted cumin powder and red chili powder. Stir to combine.
- Do a taste test and adjust the seasonings. Keep aside.
- After the bhallas have soaked well, remove and squeeze well to remove all the water. Be gentle so as not to break the vadas.
- Dunk these in the prepared yogurt sauce and give it a good mix.
- Dilute with a little water if needed as the bhallas will tend to soak up the liquid.
- Chill in the fridge until serving time.
- Just before serving, garnish with the spice powders, cilantro, pomegranate pearls, boondi and chutneys. Serve with more chutneys on the side.
- Enjoy chatpata, tangy, spicy, salty and sweet Moong Dal Bhallas as an evening treat, at parties or get togethers, potlucks etc.!
Notes
The more the bhallas soak (in the hot water and yogurt sauce) the softer they get.
You can make this with only urad dal or only moong dal too!
If you do not like it sweet, omit the sugar.
For a south Indian flavor, omit the sugar and jeera powder and instead of using the tamarind and green chutneys, stir in a seasoning/tempering of mustard and curry leaves (in coconut/or any cooking oil).
STEP-WISE METHOD TO MAKE MOONG DAL DAHI BHALLAS:
TO MAKE THE BHALLAS:
Wash and soak moong dal and urad dal for at least 2 hours.
After 2 hours, drain and blend fine to a smooth paste (without using any water or sprinkle a bit to make the blender run).
Remove the batter to a bowl. Beat this mixture either by hand or using a hand blender for a few minutes until the batter is light and fluffy.
You can test it by dropping a small portion in a bowl of water. If it floats, then your batter is ready to be fried.
Add in the rest of the ingredients: water, green chilies, cilantro, grated/slivered coconut, salt, sugar, roasted cumin powder and red chili powder. Stir to combine.
TO FRY THE BHALLAS:
Heat oil for deep frying.
Once the oil is hot, drop small portions of the batter into the hot oil and fry on medium heat until brown and crispy. Make sure the oil is not too hot as then the outside may turn brown but the inside will still be uncooked.
Fry all the batter and drain on oil-absorbent paper lined plates.
Soak them in some hot water for at least 15 to 20 minutes minimum; make sure they are all submerged.
Meanwhile, prepare the curd or yogurt mixture.
TO MAKE THE YOGURT SAUCE:
Beat yogurt with a whisk or spoon to make it smooth.
Add in the rest of the ingredients: water, salt, sugar, roasted cumin powder and red chili powder. Stir to combine.
Do a taste test and adjust the seasonings. Keep aside.
TO ASSEMBLE DAHI BHALLAS:
After the bhallas have soaked well, remove and squeeze well to remove all the water. Be gentle so as not to break the vadas.
Dunk these in the prepared yogurt sauce and give it a good mix.
Dilute with a little water if needed as the bhallas will tend to soak up the liquid.
Chill in the fridge until serving time.
Just before serving, garnish with the spice powders, cilantro, pomegranate pearls, boondi and chutneys. Serve with more chutneys on the side.
ENJOY!
[amd-zlrecipe-recipe:32]
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I am sharing this with our gourmet foodie group "Desi Bloggers Connect" on Facebook for the #holikerang theme.
Do check out these other mouth-watering delights that my foodie friends from Desi Bloggers Connect have shared this Holi2019:
- Moong Dal Laddo by Jagruti
- Thandai Gujiya by Lata Lala
- Methi Matri by Amrita
- Thandai by Geetanjali
- Gujiya by Avin
- Rose Lassi by Geetha
- Mawa Kachori by Swati
- Papaya Halwa by Jayashree
- Thandai Chia Pudding by Mayuri
- Kesar Phirni by Priya
- Thandai and Dry Fruits Barfi by Sapana
- Thandai Powder by Ruchi
- Instant Malpua by Pavani
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Have fun cooking, eating and sharing!!!!
Pavani
Love the way you explained the making of moong dal Bhallas and the presentation.Dahi Bhallas looks so delicious and tempting. Happy Holi.
Vanitha Bhat
Thank you so much dear Pavani <3 Happy Holi to you too!
Priya Srinivasan
That is totally tempting vanitha! Love how you have styled the picture, I just want to take that whole bowl from the pic! Perfect treat enjoy this holi!
Vanitha Bhat
Thanks a bunch dear <3 Happy Holi to you and your family!
Swati
Super tempting bowl of Dahi Vade.. Holi or Diwali I always make Dahi Vade. I use a mix urad dal with a little moong dal. Your's look so spongy and soft. Beautiful capture and lovely share for the festival.
Vanitha Bhat
Thanks dear Swati! I loved the flavor of moong dal; they came out so soft and fluffy! Happy Holi dear!
Sapna
I use a combination of urad, moong and chana dal to make Dahi bhalla, yours turns out super soft and yummy with moong dal.
Vanitha Bhat
Oh, I must try chana dal next time! Thanks dear <3
Avin
The bhallas looks awesome. And my mom used to make them on holi every year. So many memories ??
Vanitha Bhat
Thanks a ton dear <3 I know, mommies make the best! Happy Holi to you and your family!
Jayashree
Love dahi bhallas, I always make with urad dal. Never tried using moong, should give a try sometime. Nice share.
Vanitha Bhat
Thanks Jayashree! Do try it next time; gives a beautiful flavor!
amrita roy
After eating sweets everywhere I would surely opt for a plate of dahi bhallas… Love the way you have explained the recipe
Vanitha Bhat
Thank you Amrita <3 Happy Holi to you and your family!
Geetanjali Tung
These are so appealing... totally irresistible. Love the addition of coconut in the making of bhallas and so beautifully you have explained it. Awesome share!
Vanitha Bhat
Thanks dear <3 <3 A south Indian cannot think of making any dish without adding this coastal delight! Same in our house too 😀
Jagruti Dhanecha
I too use yellow moong dall for dahi bade, turns out super soft and fluffy. Perfect holi share and looks so delicious.
Vanitha Bhat
Thanks dear Jagruti <3 Happy Holi to you!
Ruchi
Super yummy Dahi Bhallas . Even my mom use to mix both lentils so even we are. That gives the perfect texture and taste. Beautiful it looks. Amazing
Vanitha Bhat
Thanks so much Ruchi! Happy Holi!
geetha priyanka
Dahi bhallas look absolutely delicious and irresistible. Recipe notes are really helpful specially last one about how to get south indian flavours!!
Vanitha Bhat
Thanks dear Geetha <3 Yes, we love both the versions but sometimes this one gives a delightful chaat experience which I love! My husband prefers the south Indian flavor 🙂
Lata Lala
Dahi bhallas look super delicious. These were must during Holi celebrations at my Mom's place too.
Happy Holi to you dear.
Vanitha Bhat
Happy Holi to you too dear <3 Thanks so much!
Mayuri Patel
Super tempting dish Vanitha. I can vouch that dahi vadas made using both lentils definitely turn out ever so soft and fluffy. I always use both lentils. Perfect Holi treat. Wishing you and your family Happy Holi.
curryandvanilla
Thanks so much dear <3 I noticed that too! Making dahi bhallas only with this combo now 🙂 Happy Holi to you and your family too dear Mayuri <3