These soft, yummy Instant Dahi Vadas/Bhallas (savory lentil dumplings in yogurt) can be made at home in just 30 minutes. There’s no soaking or deep frying involved (I avoid deep frying whenever possible and using an appe/æbleskiver pan is a good alternative). They are also gluten-free and refined sugar-free. I’m so excited to share this easy and delicious (two-in-one) recipe. I tested and tweaked the recipe twice over the weekend and we enjoyed them as both, North Indian style Dahi Bhallas AND South Indian style Dahi Vadas.

Tip: You can also use this recipe to make Medu Vadas. Just add some coarsely ground black pepper, chopped green chilli and cilantro into the batter before frying and serve hot with coconut chutney. I guess that makes it a “three-in-one” recipe!

Recipes

Instant dahi Vadas/Bhallas

(Makes 20-22 vadas/bhallas)

Ingredients

For the batter -
1/2 cup urad dal (skinned black lentils)
2 tbsp rice flour
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
1/2 tsp baking soda
Salt to taste
1 tsp grated ginger
1/4 cup yogurt
1 tsp vinegar/lime juice
3/4 cup water
Oil for frying

For Soaking -
6 cups filtered water
Pinch of asafetida (optional)
1 1/2 tsp salt
2 tbsp raisins (optional)

To Serve -
South Indian Style Dahi Vadas
1.5 cups thick, plain yogurt whisked with salt and a little jaggery/sugar to taste
3 tsp oil
2 dried red chillies, broken in half
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Pinch of asafetida
8-10 fresh curry leaves, slightly crushed
1 tbsp finely chopped cilantro

North Indian Style Dahi Bhallas
1.5 cups thick, plain yogurt whisked with roasted cumin powder, red chilli powder, black pepper powder, black salt, regular salt and a little jaggery/sugar to taste
2 tbsp date & tamarind chutney (Sonth), to serve
1 tbsp finely chopped cilantro, to garnish
2 tbsp pomegranate arils (optional), to garnish
Red chilli powder, roasted cumin powder & chaat masala, to garnish

Method

Pour 6 cups of water into a large pot, add the asafetida, salt and raisins (if using) and bring to a boil. Once the water reaches a rolling boil, turn off the heat. Scoop out the raisins with a slotted spoon and cover the pot with a lid so the water stays warm.

Mix the soaked raisins into the whisked, seasoned yogurt (see below).

Using a blender or food processor, grind the urad dal into a fine powder.

In a bowl, whisk together the urad dal powder, rice flour, roasted cumin powder, red chilli powder, baking soda and salt. Add the grated ginger, yogurt, vinegar and water. Stir until well combined. The batter should not be too thick or thin (it should be the consistency of pakora batter). If it is too runny, mix in another tablespoon of rice flour. If it is too thick, add a little more water. Taste and adjust the salt, if needed. Whisk the batter well for two minutes to make it fluffy.

Spoon a drop of oil into the cavities of an appe (æbleskiver) pan and heat over a medium-low flame. Gently rotate the pan to coat the cavities with the oil.

Drop a tablespoon of batter into each cavity. Cover and cook for 2-3 minutes until the batter is set on top and golden brown on the bottom. Spoon a little more oil over the vadas and carefully flip them over. Cover and cook until the other side is also browned.

Remove the vadas from the pan and drop them into the warm water. Allow them to soak for 10 minutes (they will swell up and become soft), then use a slotted spoon to transfer them onto a plate.

Once the vadas are cool enough to handle, press each one lightly between your palms to drain out the excess liquid.

For Dahi Vadas -
In a small tempering pan, heat the oil and add the dried red chillies. When they change color, add the cumin and mustard seeds. When the seeds splutter, add the curry leaves and asafetida. Fry for 15-20 seconds then pour over the seasoned yogurt. Mix well. Dip the vadas into the tempered yogurt (spooning some yogurt over them, so they are well coated). Refrigerate until chilled and serve garnished with chopped cilantro.

For Dahi Bhallas -
Season the yogurt with the spices and seasoning. The amount of seasoning will vary depending on the sourness of the yogurt. Let your tastebuds be your guide.

Refrigerate until chilled. Dip the bhallas into the cold yogurt (spooning some yogurt over them, so they are well coated). Serve garnished with date & tamarind chutney, chopped cilantro, pomegranate arils along with a sprinkling of red chilli powder, roasted cumin powder and chaat masala.