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.
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
Other quick recipes with Curd that you might like to make this summer:
Daddojanam | Temple style Curd Rice | Thayir Saadam
Temple Style Curd Rice or Daddodhajanam is a summer perfect meal, bursting with pro biotics and perfect for the gut. Tastes heavenly when eaten fresh or chilled, with a side of any South Indian pickle
Check out this recipe
Tzatziki | Greek Yoghurt dip
A delicious mediterranean Greek Yogurt dip served as part of a mezze platter
Check out this recipe
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.
Check out this recipe
Dahi Matar Chaat | Yoghurt and Peas Chaat (Street Food)
A lipsmacking Chaat made with Yoghurt, Dried Peas and other Spices
Check out this recipe
Dahi Batata Puri | Easy Chaat Dishes | Party Ideas
A delicious chaat / Indian street food made with boiled potato, beaten yogurt topped with spicy tangy chutneys
Check out this recipe
Aloo Anardana Raita
Aloo Anardana Raita is a easy and delicious side dish or Gluten Free Raita made with Potato and Pomegranate pearls.
Check out this recipe
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
- Do not add too much water to the soaked dals while grinding
- Additional step : refrigerate the batter for 15 mins before makign the vadas
- Whisk well once ground to make the batter airy and light
- Once the batter is light, gently mix in the seasonings and do not beat too much
- Fry in the abelskver / paniyaram pan on low-medium heat.
- Soak the fried vadas in salted warm water till soft.
- Squeeze well. Top with whisked curd just 10 – 15 minutes before serving,
- You can refrigerate the leftover shallow fried vadas (without the curd topping) for upto a week
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
To soak the bhalla
- Warm to hot water – 2 cups
- Salt to taste
- Hing – 1/6 tsp
Ingredients to serve the dahi bhalla
- Beaten curd with a pinch of sugar – Approx. 1.5 cups
- Spices – Roasted cumin powder , red chilly powder
- Chopped coriander leaves – a handful
- Imli-khajur chutney
- Teekha spicy mint coriander chutney
- Pomogranate arils
How to make the Dahi Bhalla / Dahi Vada:
- Wash and soak both the Dals for minimun 2 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 / Abelskiver 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 vessel (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.
No Fry Dahi Bhalle | Holi and Diwali Special snack
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.
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
- Do not add too much water to the soaked dals while grinding
- Additional step : refrigerate the batter for 15 mins before makign the vadas
- Whisk well once ground to make the batter airy and light
- Once the batter is light, gently mix in the seasonings and do not beat too much
- Fry in the abelskver / paniyaram pan on low-medium heat.
- Soak the fried vadas in salted warm water till soft.
- Squeeze well. Top with whisked curd just 10 – 15 minutes before serving,
- You can refrigerate the leftover shallow fried vadas (without the curd topping) for upto a week
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!
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.
Those are some mouth watering bhalle, Kalyani. They look wonderful with that colorful garnishing.
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!
OH. MY. GOD. I am dying to have a big platter of this deeelicious Dahi Bhalla chaat. Super YUM!
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.
The non-fried version of dahi bhallas look so tempting!!Thanks for trying out the recipe. Beautiful capture!!
The no fry dahi bhalla look absolutely delectable and super inviting ! Beat part is that one can enjoy them guilt free.
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!
Ohh teri. …. Pass me these if possible???????? so tempting…. Love the fact here that these are not fried ones
Ohh teri. …. Pass me these if possible���� so tempting…. Love the fact here that these are not fried ones
I can't take my eyes off this yummy no fry daho bhalle. A perfect and healthy treat for all.Lovely capture.
Yummy yummy yummy. I am sweating here just pass the plate.
Sounds yummy and just right for the season.
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!
Thanks much,Priya – do try it next time
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.
yay!! go for it, Seema. Am sure you would love it
I can’t remember when I deep fried vada for the dahi bhalla. I always make them in the paniyaram pan. so much healthier and one can indulge for that extra more without any guilt. It is pretty hot at the moment and dahi bhalle is perfect for the Holi festival.
Thanks Mayuri.
Kalyani, the dahi bhallas looks amazingly delicious and soft. So impressed that these are not fried. I have an appe pan, will try them as I would love to eat the healthier version.
Thank you, Sarika
Pass me one big bowl of this thanda thanda dahi bhalla topped with chutneys. This is what I need for this sizzling garmi here .
Come over.. will make it for you…