Dahi Vadas (Dahi Bhalla): Fried Dumplings in Yogurt Sauce

This recipe for Dahi Vadas, also popularly known as Dahi Bhalla, was created in partnership with  Hamilton Beach Canada, as one of their brand ambassadors. All opinions, as always, are my own. I only write about and recommend products I use and love myself.

I clearly remember the very first Diwali party Hubby Dear and I threw together as a married couple. We had invited a bunch of our closest friends – about ten in total and ordered them to dress up in their finest traditional Indian outfits. We spent hours decorating our apartment with lights and flowers. And true to my nature, I pondered over tons of recipes, including this Dahi Vada recipe, for days on end deciding on the perfect menu.

I wanted to serve a traditional festive feast, making sure that I had most of the regular favourites – a variety of Chaats, Samosas, Chole-Bhature and of course, a large platter of Dahi Vadas, also popularly known as Dahi Bhalla.

Growing up, we usually always had Dahi Bhalla as one of the dishes on our Diwali menu – even if we weren’t entertaining and it was just us at home. Dahi Vada or Dahi Bhalla, for those who don’t know, is sort of a snacky dish of fried lentil dumplings topped with cool creamy yogurt, a dollop of tangy tamarind chutney, and a sprinkle of mixed spices. It’s an absolute delight to the senses and a party in your mouth – which is why I usually associate it to be perfect to serve at any festive or celebratory gatherings. It was no surprise then, that I wanted it to take center stage on my dining table at our Diwali party. Except, the cook that I was then was so much different than the cook I am now.

The me at that time had little experience cooking fancy meals. But what I did have to my advantage, however, was a strong idea of how to ‘just wing it’ in the kitchen. We had just gotten married a couple of months prior, and I was still finding my way around many aisles at the grocery store – this was years before I started this blog. Although I managed to cook pretty decent meals for us on a regular basis, it was one of the first few times where I would be cooking for a crowd.

The dumplings in Dahi Vadas are actually supposed to just melt in your mouth, and grinding them into a thick batter with very little water is what does the trick.

I remember how proud I was of the Dahi Vadas I had served that day – even though it completely broke my blender while trying to make a smooth fine batter for the dumplings! I vaguely remember dragging Hubby Dear to the store right before closing time just so we could pick up a new, slightly stronger blender – only to have it give up on me a few months later. Oh well, you learn something new every day!

When the kind people at Hamilton Beach Canada told me they were sending me the new Professional Juicer/Mixer/Grinder to test out, I just knew that Dahi Vadas HAD to be the first recipe that I would try. I have ruined way too many blenders in the past trying to grind the pre-soaked lentils to a smooth fine paste by adding as little water as possible. But now, I can’t wait to make this again for Diwali this year. Then again, with this powerful device at my fingertips I don’t really need to wait for Diwali now, do I?

Here’s wishing all my readers a Very Happy and Prosperous Diwali! For more special Diwali recipes, please click here.

If you enjoyed this recipe, you will surely love my Alu Dahi Puri and Papdi Chaat recipes as well.

Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat