Steamed Dahi Bhalla Recipe

A popular street food dahi vada needs no introduction in India. It is lip-smacking snack prepared by soaking the deep fried lentil dumplings (vadas) in thick seasoned yogurt and topped with flavorful chutneys, pomegranate arils, and sev. Today I am sharing a healthy nonfried dahi bhalla recipe for the calorie conscious people who look for healthy food alternatives. This non-fried steamed dahi bhalla tastes exactly the same as the traditional calorie-rich fried version of dahi vada and are pillowy soft in texture. I have used both mung dal and urad dal to make the vada batter and steamed them in idli plates. This bowl of chilled dahi bhalla topped with homemade Khajur Imli Chutney / Dates tamarind chutney and Coriander chutney is a perfect treat on a summer afternoon! To enjoy a protein-rich delicious snack, guilt-free, try out this recipe of steamed dahi bhalla and awe your guests and loved ones!

Summer season is in full swing and I prefer to have some chilled snack over elaborate meals. My family loves curd based food and dishes like Curd rice, Curd Quinoa, hung curd sandwiches, Fruits and yogurt parfaits make their way in our daily diet. Curd a.k.a dahi is a staple food in India. We have curd daily either plain with paratha or rice or in the form of raita, smoothies, lassis, etc.
Curd is a fermented dairy product that acts as a great probiotic. Following are some of the health benefits of having curd in our daily diet.

• Curd is an excellent source of calcium and protein
• It helps to keep our system cool
• Aids in digestion and keeps gut healthy
• Helps control bad cholesterol
• Helps to lose weight
• Improves immunity
• Keeps bones and teeth strong
• Gives a healthy and radiant skin

Wondering why I am telling you about the health benefits of curd? Well, #DahiDelight is the #191th theme for #FoodieMondayBlogHop. This wonderful theme was suggested by Priya Iyer, our host for this week. This non-fried steamed dahi bhalla is my contribution towards the theme.

                                                     

Preparation Time: 3-4 hours
Cooking time: 20 minutes
Makes: 12 small size vadas

Ingredients

For Vadas

• 1/4 cup split and skinned green gram / dhuli mung dal
• 1/4 cup split and skinned black gram / dhuli urad dal
• 1/2 teaspoon Eno
• 1/2 inch ginger 
• 1 green chili
• Pinch of asafoetida / hing
• Salt to taste

For Dahi

• 2 cup thick yogurt
• 3-4 teaspoon sugar (optional)
• Roasted cumin powder to taste
• Salt to taste

For Garnishing ( add quantity as per taste and liking)

• Roasted cumin powder 
• Chaat masala 
• Red chilly powder 
• Dates and Tamarind Chutney / Khajur Imli Chutney 
• Coriander Chutney 
• Besan sev / nylon sev
• Pomegranate aril 

Method:

1. Rinse and soak the urad and mung dal together in water for 2-3 hours.

2. Transfer the soak dals to a blender jar and add green chili, ginger, salt, and asafoetida. Grind it to a smooth paste, without adding water. You may add very little water if required to make the paste. Make sure the paste is not very thin or thick.

3. Grease the idli plates and add water to the steamer and allow it to boil. Transfer the vada batter to a bowl and whisk it well. Now add fruit salt/ Eno to it and mix it nicely.

4. The mixture will turn light and frothy, now spoon a tablespoon of this mixture to the greased idli plates. Cook the idli plates in the steamer and steam for 10 minutes. Check the doneness by inserting a fork in the vada. If it comes out clean, the vadas are done. If the batter sticks to the fork, steam for 5 more minutes.

5. Remove the vadas from the idli plate while still warm. Dip them in a bowl of warm water and allow to soak for 15-20 minutes. Meanwhile, prepare the dahi for the dahi vada. Add roasted cumin powder, salt and sugar to the curd and whisk it.

6. Now press the vadas delicately by your hands to remove excess water. Place them in a bowl and add the seasoned curd to it. Refrigerate the bowl until serving time.

7. When ready to serve, garnish the chilled dahi bhalla with dates tamarind chutney, green chutney, pomegranate arils, and nylon sev. Sprinkle roasted cumin powder, chaat masala and red chili powder to taste.

 8. Enjoy the lip-smacking and guilt-free Dahi Bhalla with your loved ones!

Recipe Notes:

• In Maharashtra and Gujarat, usually, sweetened dahi is used in making dahi vada. However, you may skip sugar or add very little quantity if desired.
• Do not skip the soaking part of vadas in warm water as it keeps the vadas soft and moist and helps in easy absorption of curd and chutney flavors into the vadas.
• I have adapted this recipe from here
• Dahi bhalla tastes best when served chilled.
• Let the vadas soak in dahi for atleast 1 hour before serving time.
• Do the garnishing of the vadas only when ready to serve.
• Prepare the Khajur Imli Chutney and green chutney beforehand.

If you ever try this recipe, do share your feedback with us in the comment section below.

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For more Summer special curd based recipes, check out the following from this blog

• Curd Quinoa

                                

• Fruit Yogurt Parfait

                                

• Curd Rice

                                

• Strawberry Shrikhand

                                

• Dahi Papdi Chaat

                                

• Hung Curd Sandwich