Party ideas, Snacks

No Fry Dahi Bhalla | How to make No fry Dahi vada

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Summers can be unbelievably fantastic and draining all at the same time ! Most days Yoghurt is a life saver during these  summer months. Filled with healthy probiotics, this cure promotes healthy gut flora. 

Although of late, I am slightly reducing the curd consumption for myself (owing to being partly vegan), the Tambrahm In me refuses to let go of the Curd Rice that sees many takers beyond the South Indian community, especially during summers.

The husband however is a big fan of Iyengar Thayirvadai (South Indian Style Dahi vada) that we keep making often.

Dahi Bhalla / Dahi Vada for Holi

We don’t prefer deep frying for the elders at home, so was looking for easy ways to enjoy the same goodness and thereby came up with this No Fry Dahi Bhalle. My neighbour taught me the basic tips / tricks she follows (of course she deep fries), so combined that with Swati’s recipe to make a fail proof dish for Holi or Diwali Party.

Another Holi special we indulge is this Chilled Rose Thandai – made from scratch

No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations. Pin

Other quick recipes with Curd that you might like to make this summer:

Daddojanam | Temple style Curd Rice | Thayir Saadam
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Tzatziki | Greek Yoghurt dip
A delicious mediterranean Greek Yogurt dip served as part of a mezze platter
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Dhaba Style Dahiwali Hari Chutney
A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks. 
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Dahi Matar Chaat | Yoghurt and Peas Chaat (Street Food)
A lipsmacking Chaat made with Yoghurt, Dried Peas and other Spices
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Dahi Batata Puri | Easy Chaat Dishes | Party Ideas
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Aloo Anardana Raita
Aloo Anardana Raita is a easy and delicious side dish or Gluten Free Raita made with Potato and Pomegranate pearls.
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Aloo Anardana Raita

and 15+ varieties of Raita and more….

Prep time – 15 mins . Soak time & grind time – 2 hours 30 minutes , 

Makes – approx 15-20 servings 

Tips to make soft, melt in the mouth No fry Dahi Bhalla / Dahi vada

  1. Do not add too much water to the soaked dals while grinding 
  2. Additional step : refrigerate the batter for 15 mins before makign the vadas
  3. Whisk well once ground to make the batter airy and light
  4. Once the batter is light, gently mix in the seasonings and do not beat too much
  5. Fry in the abelskver / paniyaram pan on low-medium heat.
  6. Soak the fried vadas in salted warm water till soft. 
  7. Squeeze well. Top with whisked curd just 10 – 15 minutes before serving, 
  8. You can refrigerate the leftover shallow fried vadas (without the curd topping) for upto a week   
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations.Pin

Ingredients to make the Dahi Vada / Dahi Bhalla

  • Moong dal / split green gram – 1/2 cup
  • Urad Dal / split black gram – 1/4 cup
  • Jeera – 1 tsp
  • Salt to taste
  • Cooking soda – 1/8 tsp
  • Ginger – 1 tsp
  • Oil to shallow fry – 1 tsp per bhalla 
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations.Pin

To soak the bhalla 

  • Warm to hot water – 2 cups
  • Salt to taste 
  • Hing – 1/6 tsp
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations.Pin

Ingredients to serve the dahi bhalla

Pin

How to make the Dahi Bhalla / Dahi Vada:

  1. Wash and soak both the Dals for minimun 2 hours.
  2. Drain and grind with jeera, ginger and very minimal water to a smooth paste  .
  3. In a large bowl, add the batter, salt , soda and whisk well for 8-10 mins till the batter fluffs up. 
  4. Now heat up the oil in a kadai if you are deep frying ( I greased up my cast iron paniyaram pan/abelskiver pan). Drop spoonful of the batter into the hot oil or fill 3/4 of each dimple of the paniyaram / Abelskiver pan. Drizzle a few drops of oil into the pan, Cook and cover till golden brown on all sides 
  5. If deep frying, fry on medium flame till golden brown. 
  6. Drain on absorbent kitchen towels. While still hot, drop in Large vessel (warm water mixed with salt and hing) and soak for 15-20 mins. Gently squeeze out the water and refrigerate till use 
  7. Just before serving, whisk thick sweet curd with a pinch of kala Namak and sugar. To serve, take all the soaked vadas in a deep platter or in individual serving bowls , top with whisked yoghurt, top with both the chutneys, spice powders, chopped coriander leaves and serve chilled. 
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations.Pin
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations.Pin

No Fry Dahi Bhalle | Holi and Diwali Special snack

Kalyani
No fry Dahi Bhalle are non-fried lentil dumplings soaked in a spicy tangy, sweet yogurt sauce. Perfect for Holi, Diwali or any other celebrations. 
5 from 2 votes
Prep Time 2 hours
Cook Time 20 minutes
grinding time 10 minutes
Total Time 2 hours 30 minutes
Course Appetizer
Cuisine Indian, North Indian
Servings 6 servings

Equipment

  • Wet Blender
  • abelskiver pan
  • Pots and Pans
  • Whisk

Ingredients
  

  • 1/2 cup split green gram Moong dal
  • 1/4 cup split black gram Urad dal
  • 1 tsp cumin seeds Jeera
  • 1.5 tsp Salt or to taste
  • 1/8 tsp Cooking soda baking soda
  • 1 TBSP Ginger minced / grated
  • 1 TBSP Oil to shallow fry per bhalla
  • 2 cups Moderately hot water
  • 1/6 tsp Asafoetida Hing
  • 1.5 cup thick curd
  • 1 tsp sugar can skip sugar too
  • 1 TBSP Roasted cumin powder
  • 1 tsp red chilly powder
  • 1 tsp Chopped coriander leaves – a handful
  • 3 tsp Tamarind Date Chuntey Imli-khajur chutney
  • 3 TBSP Mint Coriander Chutney Teekha spicy mint coriander chutney
  • 2 TBSP Pomogranate arils for garnish, optional

Instructions
 

  • Wash and soak both the Dals for over 4 hours. Drain and grind with jeera, ginger and very minimal water to a smooth paste  .
  • In a large bowl, add the batter, salt , soda and whisk well for 8-10 mins till the batter fluffs up.
  • Now heat up the oil in a kadai if you are deep frying ( I greased up my cast iron paniyaram pan/abelskiver pan). Drop spoonful of the batter into the hot oil or fill 3/4 of each dimple of the paniyAram pan. Drizzle a few drops of oil into the pan, Cook and cover till golden brown on all sides
  • If deep frying, fry on medium flame till golden brown.
  • Drain on absorbent kitchen towels. While still hot, drop in Large bowl of water (warm water mixed with salt and hing) and soak for 15-20 mins. Gently squeeze out the water and refrigerate till use
  • Just before serving, whisk thick sweet curd with a pinch of kala Namak and sugar.
  • To serve, take all the soaked vadas in a deep platter or in individual serving bowls , top with whisked yoghurt, top with both the chutneys, spice powders, chopped coriander leaves and serve chilled.

Notes

Tips to make soft, melt in the mouth No fry Dahi Bhalla / Dahi vada
  1. Do not add too much water to the soaked dals while grinding
  2. Additional step : refrigerate the batter for 15 mins before makign the vadas
  3. Whisk well once ground to make the batter airy and light
  4. Once the batter is light, gently mix in the seasonings and do not beat too much
  5. Fry in the abelskver / paniyaram pan on low-medium heat.
  6. Soak the fried vadas in salted warm water till soft.
  7. Squeeze well. Top with whisked curd just 10 – 15 minutes before serving,
  8. You can refrigerate the leftover shallow fried vadas (without the curd topping) for upto a week   
Keyword DAhi Bhalla, Dahi Vada, Diwali Snacks, Holi, No fry snack, party appetiser, Party food, Party snack
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16 Comments

  1. Priya Iyer

    Wow, the dahi bhalla looks so inviting – I want a bite of that, please! Just perfect for the hot, hot, hot weather these days. 🙂 It's so awesome that you have turned them into a guilt-free indulgence.

  2. Suma Gandlur

    Those are some mouth watering bhalle, Kalyani. They look wonderful with that colorful garnishing.

  3. Rafeeda AR

    I love that there is hardly any frying involved, and this is so tempting for me to give it a try this coming Ramadan when such snacks will be in vogue!

  4. JollyHomemadeRecipes

    OH. MY. GOD. I am dying to have a big platter of this deeelicious Dahi Bhalla chaat. Super YUM!

  5. I love dahi bhalla and also add moong dal with udad to make the vada soft. Your looks so inviting. Presentation is beautiful. Lovely share.

  6. The non-fried version of dahi bhallas look so tempting!!Thanks for trying out the recipe. Beautiful capture!!

  7. Poonam Bachhav

    The no fry dahi bhalla look absolutely delectable and super inviting ! Beat part is that one can enjoy them guilt free.

  8. Sandhya Ramakrishnan

    I am just craving to have some Dahi bhalla now! Looks so delicious and great tips on making it no fry. This will be such a hit in parties!

  9. Ohh teri. …. Pass me these if possible???????? so tempting…. Love the fact here that these are not fried ones

  10. Ohh teri. …. Pass me these if possible���� so tempting…. Love the fact here that these are not fried ones

  11. preethi'scuisine

    I can't take my eyes off this yummy no fry daho bhalle. A perfect and healthy treat for all.Lovely capture.

  12. Yummy yummy yummy. I am sweating here just pass the plate.
    Sounds yummy and just right for the season.

  13. Priya Srinivasan

    5 stars
    Look at that gorgeous bowl! The name itself makes me salivate dahi balla and the pictures make it irresistible! This is one dish which gets made every time we make urad dal bonda! Like the idea of making it in paniyaram pan, will definitely try next time! Delish share kalyani!

  14. Seema Sriram

    5 stars
    what a fabulous idea to use the ape pan for the vadas. I am super impressed and will surely get some done during the weekend.

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