Dahi bhalla दही भल्ले How to Make Dahi bhalla Tips & Tricks in Hindi/English


How to Make Dahi bhalla

dahi bhalla recipe with step by step photos – dahi bhalla is a popular snack in north india, particularly in delhi and punjab.

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Egg stuffed paratha/ अंडा भरवां पराठा How to Make Egg stuffed parathadahi-bhalla in hindi english

Dahi bhalla Recipes tips & Tricks in English

the method to make dahi bhalla is same as preparing dahi vada. in dahi bhalle, papdis (fried flour crispies), boiled potato cubes & cooked chickpeas are added which are not added in dahi vada.

i make dahi vada or dahi bhalla usually during festive occasions or when we have a get together at home. this recipe serves 20 to 22 people, if each person is served two vadas. this recipe can be halved also.

in the recipe i have used both urad dal and moong dal to make the vadas. use fresh thick curd. i used homemade curd. this recipe is also a no onion no garlic version, as in the green chutney, i have not used any onions or garlic.

Check also  :-  How to make Vegetable Sambar

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dahi bhalla recipe – popular north indian snack of dahi bhalla papdi chaat.
author: dassana
recipe type: snack, starter
cuisine: north indian, punjabi
serves: 20 to 22
ingredients (measuring cup used, 1 cup = 250 ml)
for vadas:
  • ½ cup urad dal or 125 grams
  • 4 tbsp moong dal
  • 1.25 to 1.5 cups water for soaking
  • 6 to 7 tbsp water for grinding or add as required
  • ½ tsp cumin seeds/jeera
  • a generous pinch of asafoetida/hing
  • salt as required
  • oil for frying
  • enough water for soaking the dals
other ingredients:
  • 2 cups fresh curd or curd made from 500 ml milk
  • ⅓ cup pomegranate arils
  • ⅓ cup sweet chutney
  • ⅓ cup green chutney
  • 20 to 25 papdis
  • ½ cup cooked chana or white chickpeas or ¼ cup chana, pressure cooked till done
  • 1 large potato, boiled, peeled and chopped
  • chaat masala as required
  • roasted cumin powder as required
  • red chili powder as required
  • black salt as required
  • 2.5 cups water for soaking vadas
for green chutney:
  • 1 cup coriander leaves
  • 1 or 2 green chilies
  • ½ inch ginger/adrak, chopped
  • ½ tsp lemon or lime juice
  • salt as required
  • 1 to 2 tsp water for grinding chutney
for sweet tamarind chutney:
  • ½ cup seedless tamarind, tightly packed
  • 1 and ¾ cups water
  • ½ tsp ginger powder
  • a pinch of asafoetida (hing)
  • ½ tsp cumin seeds (jeera)
  • ¼ tsp red chili powder (lal mirch powder)
  • 7 to 8 tbsp jaggery or as required – adjust as per your taste (gur)
  • rock salt or black salt or regular salt as required
  • 1 tsp oil
how to make the recipe:
preparing the saunth or sweet tamarind chutney:
  1. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  3. strain the pulp and keep aside.
  4. heat oil in a small pan.
  5. lower the flame & add cumin seeds and let them crackle.
  6. add ginger powder, red chili powder, asafoetida.
  7. stir and add the strained tamarind pulp
  8. cook for 2-3 mins.
  9. add the jaggery and salt and cook for 4-5 mins more.
  10. the mixture would thicken.
  11. let the saunth chutney mixture cool.
  12. when cooled, store the saunth chutney in an air-tight dry jar or container.
preparing the green chutney:
  1. grind all the ingredients mentioned under the green chutney list with little water.
  2. remove and keep aside in a small bowl.
soaking & preparing batter:
  1. rinse ½ cup urad dal and 4 tbsp moong dal in water a couple of times. then soak both the lentils overnight or for at least 4-5 hours.
  2. drain them very well. add the lentils to a grinder jar along with ½ tsp cumin seeds and a generous pinch of asafoetida. you can also add 1 tsp of roughly chopped ginger if you want.
  3. add water in parts and grind all the ingredients to a smooth fluffy batter. on touching the batter, it should not feel grainy. i added 6 to 7 tbsp water. depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. don’t add too much water as then the vadas become too crispy and soak a lot of oil.
  4. take the ground batter in a bowl and add salt.
  5. stir the batter briskly for a couple of minutes. this brisk stirring makes the batter more light and fluffy.
  6. the test to a correct consistency of this batter is the floating test. take some water in a small bowl. add 1 tsp of a batter in the water. the batter should float. if it does not float, this means the consistency is thin. add some sooji or rice flour to the batter to thicken it.
frying vadas and soaking them in water:
  1. heat a kadai or pan with oil for deep frying.
  2. when the oil becomes medium hot, add a small amount of batter in the oil. it should come steadily and quickly on the surface. this means it is the right temperature to fry. too cold oil will make the vadas soggy with oil and too high will brown them faster from outside, leaving the center uncooked.
  3. add spoonfuls of the batter in the oil.
  4. add according to the capacity of the pan or kadai.
  5. when they become pale golden, then turn them.
  6. fry the vadas till they become golden and crisp.
  7. turn them a couple of times for even frying.
  8. fry till golden and crisp. remove with a slotted spoon.
  9. drain on paper towels. fry all the vadas in the same way.
  10. once all the vadas are done with frying, then take 2.5 cups water in a wide bowl or pan.
  11. and add the vadas to the water.
  12. soak them for 20 to 25 minutes.
  13. take each vada and flatten and press between your palms to remove excess water. do this with all the vadas.
assembling and serving dahi bhalla:
  1. take 2 cups fresh chilled curd in a bowl and beat it till smooth.
  2. now gently place these vadas in the curd.
  3. gently mix if you have used medium sized bowl, like how i have used. now you can keep the vadas with the curd in the fridge and assemble when you want to serve. or use them right away as the curd is chilled.
  4. gather and assemble all your other ingredients like – boiled potato cubes, boiled white chickpeas, green chutney, tamarind chutney, pomegranate arils and the spice powders.
  5. to make individual portions of dahi bhalla, place 4 to 5 papdis in a plate.
  6. place 2 to 3 dahi vadas in a plate. add more curd or dahi if required.
  7. top up with some boiled potatoes and chickpeas.
  8. now add the green chutney, sweet tamarind chutney as required
  9. sprinkle red chili powder, roasted cumin powder, chaat masala and black salt as per taste.
  10. serve dahi bhalla immediately garnished with some chopped coriander leaves. you can also garnish with fine sev.
to veganize, use cashew curd.
the recipe can be halved.
you can add finely chopped onions as a topping, if you want.

दही भल्ले खाना खजाना रेसिपी विधि / तरीका टिप्स और ट्रिक्स हिंदी में

दही भल्ले या दही बड़ेDahi vada recipe in hindi

आज हम दही बड़े दो तरिकों से बनाएगे स्टीम से और तेल मे तल कर, आप को जैसा भी पसंद हो आप उस तरीके से बना सकते है। ये कम ऑइल मे बनते है जिस के कारण कोई भी इन्हे खा सकता है।

बड़े के लिये
• उड़द दाल – 1 छोटी कटोरी
• मूँग दाल – 1 छोटी कटोरी
• बेकिंग सोडा – 1 पिंच
• अदरक कदूकस किया हुआ – 1 इंच
• नमक स्वादानुसार
• तेल – तलने के लिये
चाट के लिये
• दही – 2 से 3 कटोरी
• मीठी चटनी – 1/2 छोटी कटोरी
• काला नमक – 1/2 छोटी चम्मच
• नमक – 1/2 छोटी चम्मच
• धनिया पाउडर – 1/2 छोटी चम्मच
• लाल मिर्च – 1 छोटी चम्मच
• ज़ीरा भुना हुआ – 2 छोटी चम्मच पिसा हुआ

1. दोनों दालों को 5 से 6 घंटे के लिये पानी मे भिगो दीजिये। फिर मिक्सी मे बिना पानी डाले दर दरी पीस लीजिये। अगर आप को दाल ज़्यादा गाढ़ी लगे तो उसमे आप थोढ़ा पानी डाल सकते हो पर ज़्यादा पतला नही करना। मिश्रण को उतना पतला रखना है जैसा पकोड़ियों के लिये रखते है।
2. पिसी हुई दाल मे बेकिंग सोडा, नमक, अदरक डाल दीजिये।
स्टीम मे बड़े बनाने का तरीका
3. इडली का स्टैंड लीजिये उस पर तेल लगा दीजिये, फिर चम्मच के मदद से दाल इडली के स्टैंड के खानो मे भर दीजिये।
4. स्टैंड जब पूरा भर जाए तब एक पतीले मे एक गिलास पानी डाल दीजिये, स्टैंड का नीचे का खाना पानी से थोड़ा सा ऊपर रहे। प्लेट से पतीले को ढक दीजिये। 10 से 12 मिनट तक भाप पर पकने दीजिये। फिर स्टैंड ठंडा हो जाए तब बड़ो को चाकू की मदद से निकाल लीजिये। बड़े बन कर तैयार है। फिर नमक वाले पानी मे बड़े 30 मिनट के लिये डाल दीजिये।

तेल मे बड़े बनाने का तरीका
5. बडे आप तेल मे तल कर भी बना सकते है । कड़ाही मे तेल गरम कर लीजिये फिर उसमे चम्मच की मदद से दहि बड़े के आकार मे तेल मे दाल डाल दीजिये, कड़ाही मे चम्मच की मदद से और दाल डाल दीजिये हल्के भूरे होने तक तले, फिर तले हुये बड़े पानी मे डाल दीजिये, पानी मे नमक डाल दीजिये।
6. आधा घंटे पानी मे भीगने के बाद बड़े निकालने के बाद हाथ से दबा कर पानी निकाल लीजिये, एक प्लेट मे तोड़ कर डाल दीजिये।
7. बड़े पर चम्मच 3 से 4 दही, काला नमक, सादा नमक, मीठी चटनी 1 से 2 चम्मच, भुना हुआ ज़ीरा, थोड़ी सी लाल मिर्च, धनिया पाउडर डाल दीजिये।
दही बड़े बन कर तैयार है।

अगर आप नए नए पकवान बनाने और खाने के शोखीन है तो आप के लिए हमारी वेबसाइट बहुत उपयोगी साबित होगी| खाना खजाना हिंदी में वेबसाइट पर एक से एक पकवान को बनाने का तरीका बताया गया है और अच्छी बात ये है की इस वेबसाइट की सारी जानकारी हिंदी में और इंग्लिश में है| इस वेबसाइट पर राजस्थानी पकवान कैसे पकाए ,साउथ इंडियन पकवान और तरह तरह के आचार/खाना , मिठाई , तीखा चटपटा बनाने की आसान विधि बताई गयी है.

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