Q & A : Yoghurt Appetizer (Dahi Bhalla)

Evert asked me ” Dear Chef, I used to live in Tanzania some 40 years ago. There was an Indian place where they served an appetizer at teatime that looked like small (steamed)spiced (chickpea) balls with a yoghurt dipsauce. I can’t remeber the name but I think it was a bahji. Could you think of anything it could be from my inadequate description. The taste was so good that I would love to be able to make them myself and share with my friends. (My Indian friends could not help me out as it could be a vegetarian dish from another region) If you could help it would be much appreciated.

Answer : From your description, it appears that it could be Dahi Bhalla or Dahi Bada, or a “Boondi Raita”. Let me post both the recipes here.

Boondi Raita

600 ml Yoghurt
1/4 tea spoon pepper
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh mint or coriander

Soak the boondi in water for about 10 minutes. Squeeze lightly and set aside. Beat the yoghurt smooth with fork, add the salt, pepper and sugar and stir until the sugar dissolves. Fold(put in and mix well) the moist boondi in yoghurt. Refrigerate. Sprinkle with chopped mint or coriander leaves. Serve chilled.

Dahi Bhalla / Vada

1/2 cup urad dal
1/2 cup chavla(black eyed bean) dal
1 cup moong dal (yellow lentils)
oil to deep fry
3 cups fresh curds
1 cup milk
1/2 cup tamarind chutney
1/4 cup green chutney
2 tbsp. coriander finely chopped

For Seasoning/Topping:
crushed cumin seeds
salt, to taste
red chilli powder
1 onion finely chopped(optional)

1. Mix, wash and soak all dals together for 6-7 hours.
2. Wet grind to find thick batter. Beat till fluffy.
3. Heat oil in large frying pan.
4. Drop in pingpong ball sized lumps of batter.
5. Use moist hands or a moist spoon to do the same.
6. Deep fry till very light golden. Drain, keep aside.
7. Repeat for all batter.
8. Put hot vadas in plenty of salted water and soak for 30 minutes.
9. Drain and put in plain water.
10. Change this water 3-4 times till oiliness is gone.
11. Spread a moist muslin cloth in a large shallow bowl.
12. Press out each vada gently between palms, place in cloth.
13. Repeat for all, pile and keep in fridge covered till required.
14. Chill curds and milk.

To serve:

1. Beat together curds and milk till smooth.
2. Arrange some vadas at the base of a bowl.
3. Pour enough curds to cover vadas.
4. Drizzle some tamarind and green chutneys over it.
5. Sprinkle salt, red chilli powder, cumin over it.
6. Sprinkle chopped coriander. Onions if desired.
7. Serve chilled.
8. Make same either in individual bowls or in a large bowl.
9. Allow guests to adjust seasoning as per taste.

If you like your Vadas crisp, omit to immerse them in water and use them as it is.
I personally like the soft-vada version.

Enjoy ! – You can always use the contact form for any clarifications.