Chaats are always welcomed in my family and that too if it is NON FRIED. We all are familiar with this yummy and delicious all-time-favorite Dahi Bhalla or Dahi Vada recipe. Savory non fried lentil fritters dipped in yogurt, served chilled; topped with chutneys and spices.. yum!! A gorgeous dish to serve at dinner parties or potluck. Don’t you love the beautiful combination of colors and is so tempting. I wish I could just grab a bowl from the screen and enjoy it right away. 😉
BATTER PREPARATION– Overnight soaked urad dal is grounded to a smooth paste. I have added curd to the grounded dal as my batter was too dry while grinding. But this step is optional, if the batter is already too runny, skip this step. Curd gives a soft texture to the bhallas/vadas. Eno (fruit salt) is also added to the batter for a spongy texture. How to make soft and spongy dahi vadas – beat the batter well until its light and fluffy; just like a cake batter.
COOKING METHOD – Below I have displayed three methods to make these yummy dumplings.
STEAMED METHOD. Just like idlis, batter was steamed in a nonstick donut pan until cooked. To give it a crunchy taste cook them in a greased pan until brown and crispy. TOTAL COOK TIME – for 15 vadas was 12 minutes of steaming and 5 minutes for a crispy finish. – 18-20 minutes.
MICROWAVABLE METHOD – Pour batter in greased microwave bowls and cook each bowl for 35-45 seconds (depending on the temperature cooking time may vary). TOTAL TIME – for 15 vadas – 5 – 8 minutes.
And third one is of course the traditional method – FRYING METHOD. TOTAL TIME – 10 minutes on medium heat.
Assembling is super easy. I prefer to add a lot of yogurt/curd to my chaat and spice it up with chutneys as I love the combination of curd and chutneys. Everything from chutneys to vadas/bhallas was homemade and homemade curd was used in the making of this dish. Enjoy this very healthy and nutritious dish, a perfect appetizer for a hot and humid weather.