NO FRY Dahi Bhalla Recipe, Low Calories Dahi Bhalle Make & Store Healthy Dahi Bardhay, Dahi Vada

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and creamier, while buttermilk is a cost-effective substitute.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is lower in sugar, and store-bought options save time.

fried lentils

🥗Healthier: baked lentils

💰Cheaper: crushed crackers

Baked lentils are healthier, while crushed crackers provide a similar crunch.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: diced cucumbers

Diced apples add sweetness, while cucumbers are a budget-friendly crunchy alternative.

Soak 300 grams of moong dal overnight in water.

Soak 200 grams of mashed potatoes overnight in water.

Drain the soaked dal and potatoes.

Blend the dal in a mixer without adding water, adding 1 teaspoon salt, 1 tablespoon grated ginger, and 2 tablespoons chopped green chilies.

Mix until the batter is slightly coarse, not too fine.

Add 1/2 teaspoon ajwain, 1 teaspoon crushed black pepper, and 1/4 teaspoon turmeric powder to the batter.

Add fruit salt to the mixture and mix until the color changes and air bubbles form.

Check if the batter floats in water to ensure it’s ready.

Grease small molds with oil and fill them with the batter.

Prepare a steamer with water below the stand and place the molds on top.

Cover and steam on medium to high flame for 15-20 minutes.

Check if the bhallas are cooked by inserting a toothpick; if it comes out clean, they are done.

Let the bhallas cool down slightly before removing them from the molds.

Store the bhallas in a zip-lock or airtight container in the freezer for up to one month.

Prepare a spiced water by mixing 1 liter of water with 1 teaspoon salt and soak the bhallas for 30 minutes.

In a bowl, mix 2 tablespoons roasted and ground coriander, 2 tablespoons roasted and ground cumin, 1/2 teaspoon black salt, 2 pinches asafoetida, 2 teaspoons chaat masala, and 1 teaspoon Kashmiri red chili powder.

In another bowl, mix 1 cup thick yogurt with 2 tablespoons brown sugar and a pinch of black salt.

Squeeze the soaked bhallas to remove excess water and place them on a serving plate.

Pour the prepared yogurt over the bhallas, ensuring they are well covered.

Add green mint chutney and tamarind chutney on top.

Sprinkle the prepared spice mix over the dish and garnish with pomegranate seeds if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens