Dahi Bhalla | Street Food in Delhi.
Dahi Bhalla is quick to make and it is a very popular street food in India. It tastes sweet and sour and is liked by one and all. It is usually used as a snack food item, but now a days, Dahi Bhallas are also served in kitty parties and marriage parties.
It is prepared by soaking bhallas or vadas in dahi or yogurt (dense curd). Bhalla or vada denotes to fried and fluffy flour balls. To assure good taste, yogurt must be having a thick consistency.
Bhallas are spicy in taste and fresh yogurt adds sweetness to it, together they mix to produce an immensely palatable taste. On the top of it, chaat masala is drizzled to experience bliss in every bite.
Dahi Bhalla Preparations.
This item is very quick to prepare and requires minimal number of ingredients that we regularly use in our day to day cooking activity. Dhuli urar ki daal (husked black gram) is the main ingredient to make bhallas.
Batter is prepared after grinding these grams. These batters are beaten to make thick, and then these are taken in circular shaped balls.
The balls are deep fried in hot oil to make bhallas. Fried bhallas are first put in water and then transferred to thick beaten yogurt. For making the bhallas more fluffy, spongy and softer, the vadas are soaked for at least a couple of hours before serving.
For adding more flavour, Dahi Bhalla are topped with seasoning salt, pinch of cumin, chopped coriander or mint leaves, pinch of chilli powder, crushed black pepper, chaat masala, shredded coconut, green chillies, sev and boondi.
Sweeter curd is mostly preferred for preparing Dahi Bhalla but some places in India prefer preparing this item with sour form of curd. Regions of Maharashtra and Gujarat are among these places where sour card with comparatively less thicker consistency is usually used to make Dahi Bhalla.
But the topping and garnishing remain the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. Tamarind chutney enhances the tangy flavour of the item.
Different kind of Dahi Bhalla.
In Goa, a different kind of Dahi Bhalla is available. The dahi (sweet curd or strained yogurt) used over there to make the dish is made of mixing jaggery with milk.
So the colour of the dahi is usually red-ish unlike white (the white variant of dahi is made of mixing sugar with milk) that is most commonly available in all other regions.
Garnishing of this type of more sweetened version of Dahi Bhalla does not require salt, chaat masala and chopped coriander leaves. This one is usually served with sprinkled cinnamon powder along with sweet tamarind chutney.
Dahi Bhalla Food etymology and it’s History.
In one twelfth century Sanskrit encyclopaedia named ‘Manosollasa’ (compiled by Someshvara 3rd. the-then ruler of Karnataka), a recipe for Dahi Bhalla was mentioned. At that time.
Dahi Bhalla was used to be known as ‘Kshiravata’. ‘Kshir’ was a milk derivative having thick consistency like yogurt and was sweet in taste. ‘Vata’ was actually bhalla dipped into ‘kshir’.
Food etymology says Dahi Bhalla has actually derived its name from Punjabi language. It has other naming variants too. In Hindi, it is called Dahi Vada; in Tamil, it is called Thayir Vadai;
In Malayalam, it is called Thairu Vada; in Telegu, it is called Perugu Vada; in Kannada, it is called Mosaru Vade; in Bengali, it is called Doi Bora and in Oriya, it is called Dahi Bada.
In 2015, a reputed Indian television channel’s food department ranked Dahi Bhalla among top five most popular street food items in India. Some popular street food shows repeatedly featured Dahi Bhalla as their coveted item of special choice.
The eclectic taste of this item is liked by people from all the regions of India and abroad too. Indian restaurant chains and franchisors opened their outlets in various other countries too which too sell this street food item regularly and people in abroad also enjoy tasting Dahi Bhalla equally.