Dahi bhalla/bhalle, dahi vada/vade or dahi bhara/bhare are all exactly the same thing, these different terms are used in different regions of Pakistan and India, dahi bhalla plays a big role in celebrating The Holy Muslim fasting month Ramadan in Pakistan and north India, it is composed of deep-fried balls basically made from ground lentils (Urad Dal) fried and dipped in whipped yoghurt, topped with tamarind chutney and sprinkled with spices but In some regions they use chickpea flour (Besan) instead.
This delicious Protein-rich dish will add variety, colour and nutrition to every meal during Ramadan, also contain some good fats in varying amounts, a serving of lentils or chickpeas or even yoghurt keeps you full for a longer period.
In this recipe I’m making a chickpea flour (Besan) Dahi Bhalle super easy, healthy and tasty that anyone can make.
Besan Dahi Bhalla (Vada)
Dahi Bhalla or Dahi Vada is a popular Pakistani/Indian dish composed of deep-fried dumplings which are made from lentils (Dal) or chickpea flour (Besan) dipped in yoghurt and topped with tamarind chutney.
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Amount Per Serving
Calories from Fat 29
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 14g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups Chickpea flour (besan/gram flour)
- 1 cup water
- 1 tsp red chilli powder
- ¼ tsp baking soda
- Pinch of Asafoetida (optional)
- Salt to taste
- Oil for deep frying
- Bowl of cold water
For the Yoghurt Sauce
- 2 cups Yoghurt
- 2 tbsp finely chopped coriander
- 1 tsp Sugar
- Salt to taste
- Pinch Chaat masala
- Pinch Cumin powder
- Pinch Red Chilli powder
- In a mixing bowl combine besan and spices and gradually add water until a batter that is neither too thick nor watery is obtained cover and leave it for 10 minutes.
- Heat oil in deep frying pan (wok) over medium-high heat, with a tablespoon drop batter into the oil and reduce the heat to medium-low and fry in batches until golden brown.
- Transfer the Vadas balls into the bowl of cold water and soak for about 5 minutes or until slightly soften, colour lighten and double in size.
- To prepare the yoghurt sauce, add sugar and salt to the yoghurt whisk well until smooth.
- Take out the Vadas balls from the bowl and squeeze out the water, arrange them on serving dish, top with yoghurt and sprinkle with the spices (chaat masala, cumin and chilli powder) and some chopped coriander.