Vrat Dahi Vada or Dahi Bhalla

4.67 from 3 votes

Vrat Dahi Vada or Dahi Bhalla

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!

Prep: 15

Cook: 15

Rest: 3

Total: 3 30

Course: Appetizer

Cuisine: Indian

Servings: BHALLAS

Calories: 144kcal

Author: Ruchi

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.
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