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Dahi Bhallas (Non-Fried)

Apr-17-2018
Vidya Narayan
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dahi Bhallas (Non-Fried) RECIPE

One of the most favourite North Indian Street Food Snack or Punjabi Cuisine, a typical brunch option too during festive occasions and get-togethers at home, ideal for summers and when they are non-fried, less guilt in consuming them too. Punjabi cuisine thrives on using fresh dairy products like ghee, milk, curd, lassi etc and Dahi Bhallas with fresh chutneys and spices are one of their best snack or appetizer variety.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Punjabi
  • Shallow fry
  • Appetizers
  • Gluten Free

Ingredients Serving: 4

  1. 1 Cup Urad dal soaked for 2 hours
  2. 1/2 tsp of hing
  3. 1 tsp Cumin Seeds
  4. 1 tsp salt
  5. 4 cups of curd for atleast 20 wadas
  6. 2 tsps Sugar
  7. ½ tsp Salt
  8. A pinch of Kashmiri Lal Mirch or Red chilli powder
  9. A pinch of Chaat Masala
  10. A big pinch of Roasted Jeera powder / cumin
  11. 4 – 5 tblsp of Meetha / Sweet Tamarind Chutney
  12. 2 Tblsp of Green Coriander Chutney

Instructions

  1. Wash and soak the Urad Dal for 2 hours. Drain the water, grind it with only ½ cup of water until a thick smooth paste is formed.
  2. Add salt, hing and cumin seeds. Mix and prepare the appe pan for making the wadas Heat the appe pan and season it with a drop of oil.
  3. Now add few drops of oil into the moulds and then slowly pour the thick batter. Ensure the heat is on low flame.
  4. Leave ¼ space on top to allow the vadas to rise while cooking. Cover the appe pan with a lid.
  5. Let it cook for a good 5 minutes before turning on the other side and add few drops of oil.
  6. Once its cooked, remove and directly put them in a bowl of cool water.
  7. Soak the vadas for 15 minutes, drain and prepare the curd mixture.
  8. ASSEMBLING THE DAHI VADAS
  9. Squeeze out the water from the wadas lightly and place them in a bowl for serving.
  10. Pour ladles of cool curd that is whisked with sugar and salt. Add some Meetha chutney, green coriander chutney
  11. Sprinkle some Chaat Masala powder, Roasted Cumin Powder, Kashmiri Lal Mirch Powder
  12. Finely chopped coriander leaves as garnish in the end and serve immediately.

Reviews (1)  

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Reema Garg
Apr-22-2018
Reema Garg   Apr-22-2018

Would love to try this.

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