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    Home » Recipes » Vrat Food » Vrat Dahi Vada or Dahi Bhalla

    Vrat Dahi Vada or Dahi Bhalla

    Published On:October 15, 2015 By:Ruchi

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    Need some inspiration for a Navratri recipe? Here is a surprising twist on the classic Dahi Bhalla recipe. These Vrat Dahi Vada or Dahi Bhalla is prepared and cooked the same way like the traditional ones but minus the lentils. Trust me; they taste equally good and delicious. Can be easily customized to suit the vegan diet!

    Vrat ka Dahi Bhalla in tray

    Navratri is around the corner, and I am going through a list of potential falahari recipes that I want to try this year.  According to my Navratri meal planner, I needed something chatpata to pair up with kuttu ke atte ki roti . This is where the idea of making Vrat Dahi Vada or Dahi Bhalla just clicked.

    Just a heads up, what is Dahi Vada?

    Dahi Vada or Dahi Bhalla is one of the most famous street food in North India. Traditional dahi vadas are deep-fried savory lentil fritters that are dipped in seasoned curd and serve cold topped with chutneys. But since it’s Navratri, I have tried the falahari version.

    What does Falahari mean?

    The term phalahari or falahari refers to ‘phal‘ that means fruit and ‘aahar‘ means diet. When combined together it means– diet that contains fruits and veggies.

    How to soak sabudana for khichdi-Ruchiskitchen

    What makes up this Vrat Dahi Vada or Dahi Bhalla recipe?

    This recipe is prepared with the combination of :

    • Sabudana (sago pearls): It’s my go-to vrat ingredient. I like to experiment a lot with sabudana because it’s gluten-free and a great alternative to wheat.
    • Potato: to bind the ingredients together.
    • Singhara flour (water chestnut flour): flour adds structure and texture to the bhallas.
    • Green Chilies: for a spicy kick. 
    • Cilantro: for flavor and color.
    • Spices: adds flavor and depth to this dish.

    How to make Vrat Dahi Vada or Dahi Bhalla Recipe?

    1. Rinse sabudana under tap water until the water runs completely clear.

    2. Transfer the sabudana to a large bowl. Add water to sabudana. Just enough to cover them.

    3. Cover and leave it unattended for 3-5 hours. 

    4. After the soak cycle is done, combine sabudana with boiled potatoes, Singhara flour, green chilies, cilantro, and spices.

    5. Mix well until evenly blended.

    How to shape Vrat ka Dahi Vada

    6. Heat oil in a pan.

    7. Meanwhile, let’s shape the vadas. Take a small ball of sabudana mixture. Flatten the ball and make it look like a tikki.

    8. Using your finger make an indent in the tikki. It will now look like a vada/bhalla.

    Falahari Navratri Recipe

    9. Carefully lift the vada and fry in hot oil until crispy and brown.

    10. Make sure the oil is not too hot. The trick is to cook in medium-hot oil until golden brown, occasionally turning with a slotted spoon.

    12. Fry 2-3 bhallas at a time, do not overcrowd the pan. 

    Frying the Vadas

    12. When done, remove the crispy vadas from hot oil with a slotted spoon and set aside to drain on kitchen paper.

    13. Repeat the process with rest of the dough until all the mixture is used up. 

    Golden Brown Dahi VadasPerfectly fried and crispy vrat Dahi Bhallas

    How to assemble Vrat ka Dahi Bhalla?

    1. Like regular bhallas, you don’t have to soak vrat dahi bhallas in  warm water. 

    2. Combine yogurt, salt, and red chili powder in a large bowl. Whisk constantly until smooth and well blended.

    3. Dip all the bhallas in curd. Keep it in the fridge to cool.

    4. When ready to eat, transfer the bhallas to a plate. Pour extra yogurt on top. Garnish with red chili powder, vrat ki green chutney, and dried mint leaves. Enjoy!

    How to make Vrat ka Dahi Bhalla

    Faq’s related to this recipe!

    Can I substitute Singhara flour with any other flour?

    Yes, you can! Other options are kuttu flour (buckwheat flour), arrowroot flour. 

    My mixture is sticky!

    If the mixture is sticky after combining, then the possible reason is extra moisture in the ingredients. To take care of a sticky mix, add a tablespoon of vrat flour and knead again. It should take care of the stickiness. Make sure you adjust the seasonings as well. 

    Any other way of making vadas, other than frying?

    Yes, of course! You can cook them in appe pan (aebleskiver pan). In appe pan, the vadas will be cooked in a shape of a round ball, not as shown in the recipe. But will taste equally good and turn our crispy too. Guaranteed!

    Can I make it vegan?

    Absolutely! The beauty of this recipe is that it can be made vegan with a simple swap. Simply, exchange regular yogurt for plant-based yogurt. And rest everything remains the same.

    Vrat Ke Dahi Vade

    Craving for more, try these other vrat recipes:

    • Vrat ki Dahi Gujiya
    • Sabudana Khichdi
    • Vrat ka Dosa
    • Vrat ka Dhokla
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Vrat Dahi Vada or Dahi Bhalla

    Author : Ruchi
    These Vrat Dahi Vada or Dahi Bhalla is prepared and cooked the same way like the traditional ones but minus the lentils. Trust me; they taste equally good and delicious. Can be easily customized to suit the vegan diet!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Resting Time 3 hrs
    Total Time 3 hrs 30 mins
    Course Appetizer
    Cuisine Indian
    Servings 6 BHALLAS
    Calories 144 kcal

    INGREDIENTS
     

    VADA/BHALLA INGREDIENTS

    • 1 cup Sabudana/Sago Pearls
    • 1 big Boiled and peeled potato
    • 1 small Chopped green chili
    • 1 tablespoon Chopped cilantro leaves
    • ½ teaspoon Red chili powder
    • 2 tablespoons Singhara flour water chestnut flour
    • – – Salt to taste (Vrat salt – Sendha namak)
    • Oil for Frying

    ASSEMBLING INGREDIENTS

    • 2 cups Yogurt
    • 1 teaspoon Dried mint leaves (omit if you don’t eat in vrat)
    • ½ teaspoon Red chili powder
    • – – Salt to taste (Vrat salt – Sendha namak)
    US Customary – Metric

    INSTRUCTIONS

    MAKING BHALLAS

    • Rinse sabudana under tap water until the water runs completely clear. Transfer the sabudana to a large bowl. Add water to sabudana. Just enough to cover them.
    • Cover and leave it unattended for 3-5 hours. 
      Perfect Non-sticky Sabudana Pearls for khichdi - Ruchiskitchen
    • After the soak cycle is done, combine sabudana with boiled potatoes.
    • Stir in Singhara flour, green chilies, cilantro, and spices.
    • Mix well until evenly blended.
    • Heat oil in a kadai. Cut a plastic bag.
    • Pour few drops of oil over it.
    • Take a small ball of sabudana mixture. Flatten the ball and make it look like a tikki.
    • Using your finger make an indent in the tikki. It will now look like a vada/bhalla.
    • Carefully lift the vada and fry in hot oil until golden brown. Make sure the oil is not too hot. The trick is to cook in medium-hot oil until golden brown, occasionally turning with a slotted spoon.
    • When done, remove the crispy vadas from hot oil with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with rest of the dough until all the mixture is used up. 

    ASSEMBLING BHALLAS

    • Like regular bhallas, you don’t have to soak vrat dahi bhallas in warm water. Combine yogurt, salt, and red chili powder in a large bowl. Whisk constantly until smooth and well blended.
    • Dip all the bhallas in curd. Keep it in the fridge to cool.
    • When ready to eat, transfer the bhallas to a plate. Pour extra yogurt on top. Garnish with red chili powder, vrat ki green chutney, and dried mint leaves. Enjoy!

    NUTRITION

    Calories: 144kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

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