Fewer people in India enjoy freshly made dahi bhalle, a dish made by roasting spiced yogurt to perfection. Traditionalists insist on making it with homemade yogurt, but that is not always possible, so some of us use ready-made yogurt made from expired milk. This can be a good option, if you are in a country without a reliable supply of fresh milk. But if you are in a country with a good supply of fresh milk, then you should consider making your own yogurt at home.

I have never been a fan of dahi (curd/yogurt) bhalle, it was always something I was forced to eat with my mom. But when I saw this recipe by my friend Neha from Rishabh and Neha’s blog, I was excited to try it, and I was not disappointed. The recipe she has for stuffed dahi bhalle is amazingly simple and easy. I have only experimented with it a bit, so I am sure I could play around and try to make it better. So feel free to update the recipe and share your suggestions.

This text is sensitive. Try generating new copy.

Dahi bhalle is a fried lentil dumpling prepared with whole urad dal soaked in sweet yoghurt or curd, seasoned with spices, and served with sweet chutney. Dahi bhalle, also known as dahi vada, is a popular cold snack or chaat street dish that is perfect for summer. Dahi vada or dahi bhalle is served in a bowl with curd on top, spices sprinkled on top, and tamarind chutney drizzled on top. Dahi vada is popular and easy to make in every home, but filled dahi vada takes a bit more time and effort, but once you get the hang of it, it will be simple and tasty. The most essential element is that the dahi vadas be soft, and filling them is a bit tricky due to the sticky dough.

Stuffed dahi vadas may be made ahead of time for special events and are a refreshing chilled snack or starter on hot days. I received this recipe from a Delhi-based acquaintance who made these soft filled dahi bhalle that were so delicious and delectable that I mistook it for regular dahi vada until the nuts and raisins popped into my mouth. It takes a little time, but the final product is definitely worth the effort.

My dahi vadas were made in the south Indian manner, which means I never soaked them in water; instead, my mother has always soaked them straight in curd, which makes them soft and delicious; even my friends were astonished to learn that we may soak directly. But all of my friends soak in water for softness, and although that is ok for some, it gives me a very bland flavor from the inside. To prevent this, soak in butter milk with a few spices(optional) in it, or soak in milk as my buddy does, then squeeze and soak in the curd.

Ingredients

Is it vadas or bhalle?

    • 1 cup urad dal
    • 1/2 teaspoon cumin seeds
    • 1/4 teaspoon hing
    • a pinch of salt (to taste)
    • 1/3 cup water

Stuffing

    • 2 green chillies (finely chopped)
    • 1 1/2 tbsp raisins
    • 12 cashew nuts
    • a few coriander leaves (chopped)

Vadas that have been soaked

    • 1 1/2 cup water
    • 4 tbsp. curd
    • 1/4 teaspoon black salt
    • 1/2 teaspoon green chilies (optional)
    • 1/4 teaspoon cumin powder (roasted)
    • a pinch of salt (to taste)

yoghurt concoction

    • 700 gms curd
    • 1/2 cup water
    • 1/2 teaspoon black salt
    • 1/4 to 1/2 teaspoon chili powder
    • 3/4 teaspoon cumin powder (roasted)
    • 5 tbsp sugar

Garnishing

  • 1 to 1 1/2 teaspoons chili powder
  • 1 to 1 1/2 teaspoons roasted cumin powder
  • a few coriander leaves (chopped)
  • tamarind chutney (sweet) – as needed
  • chutney of green mint (optional) – as needed

Method

Notes

  • You may soften the vadas by adding a little soda.
  • Because stuffing will be difficult if the batter is too loose, don’t add much water when grinding.
  • Can be made into any form, oval or diameter, but if the shape changes when put in the oil, it doesn’t matter since it has to be cooked thoroughly.
  • Before soaking the vadas or serving, chill the yoghurt mixture.
  • Because the vadas do not absorb yoghurt well, the yoghurt mixture should be neither thin nor thick.
  • If the vadas are still hard and not soft after the first try, the sweet yoghurt and tamarind sauce may still be relished.
  • The batter has to be thick and fluffy since I was creating filled dahi vadas, but if made without stuffing, it should be the consistency of my previous dahi vada south Indian style or refer to my vada batter recipe.
  • Only when the vadas are cooked correctly and have a crispy texture on the exterior will they be soft, like in my sambar vada and curd vada south style.

 

‘Stuffed dahi bhalle’ is a well-liked dish in the north indian state of Bihar and is commonly prepared during winters. The name dahi bhalle is derived from the Hindi word ‘dahi’ which means “yoghurt”. It is a buttery dish that is made by stuffing the same type of dahi with mashed potatoes, green peas, boiled eggs and vegetables.. Read more about dahi and let us know what you think.