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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.

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 5 votes
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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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