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Mumbai: Street Food and Night Markets Tour
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History
Dahi vada is eaten across India, and the Delhi version is known as dahi bhalla. A recipe for lentil dumplings in curd appears in the Manasollasa, a twelfth-century Sanskrit encyclopedia, and today the dish is prepared for festivals such as Holi. In Chandni Chowk it is sold at chaat counters that specialise in almost nothing else.
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Delhi
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Jaipur
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Heritage Walk & Street Food Tasting in Jaipur
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Common allergens: Dairy
Make it at home
Ingredients
- 200g split urad dal, soaked 4 hours
- 1 teaspoon grated ginger
- 1 green chilli, chopped
- Salt to taste
- Oil for deep frying
- 500g plain yoghurt, whisked with 2 tablespoons sugar and a pinch of salt
- 4 tablespoons tamarind chutney
- 3 tablespoons green chutney
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chilli powder
Method
- Drain the dal and grind it to a thick, smooth batter with as little water as possible.
- Beat the batter by hand for 5 minutes until light, then mix in the ginger, chilli and salt.
- Drop spoonfuls into oil at 170C and fry until golden, about 4 minutes.
- Soak the hot bhallas in warm salted water for 20 minutes, then squeeze each one gently between your palms.
- Arrange in a dish and cover with the chilled sweetened yoghurt.
- Spoon over both chutneys and finish with cumin and chilli powder.
Tip from the editors. Test the batter by dropping a little in water; if it floats, it has been beaten enough.
Where to eat dahi bhalla
Dahi bhalla in Delhi
Natraj Dahi Bhalle Wala ★ 4.5
Natraj Dahi Bhalle Wala tops soaked lentil dumplings with sweet and tangy chutneys on Chandni Chowk's main road in Old Delhi, running since the 1940s.
OrderA plate of dahi bhalla, then the aloo tikki with both chutneys.
TipThis corner shop sells only two things, dahi bhalla and aloo tikki; expect a crowd outside at most hours, and note it closes at 21:30.
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