11 Sep Air Fryer Dahi Bhalla Chaat recipe | Dahi vada recipe without oil

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Last Updated on September 11, 2024 by blessmyfoodbypayal

Air Fryer Dahi Bhalla Chaat recipe | Dahi vada recipe without oil with step wise pictorial and video method.

Urad dal/split black gram dumplings soaked in creamy yogurt/curd and topped with chutneys make this North India’s most popular Street food dahi bhalla chaat, which is also called dahi Vada.

Dahi vada chaat has 3-4 layers of ingredients. From the very beginning, vadas are layered at the base of serving plate.

Then crushed papdis are arranged. Some may not prefer to have papdis in their plate.

Thereafter these are covered with a drizzle of curd/yogurt.

Next layer is of sweet and tangy tamarind chutney and spicy green chutney.

Thereafter a sprinkle of fragrant spices like roasted cumin powder, chaat masala and red chili powder, garnished with crunchy sev and pomegranate seeds make each bite of Dahi Bhalla Chaat a refreshing and tantalizing experience.

All these ingredients together offers a delightful medley of sweet, sour and savory notes.

This chaat is not just flavourful indulgence on the streets but a popular treat during festivals and celebrations as well.

Dahi bhalla is traditionally made with urad dal which is soaked overnight or atleast 4 to 6 hours and then grinded & deep fried as dumplings.

But we have taken a U turn from the traditional method and adopted the idea of no oil and no overnight soaking.

We know, many of our readers must be of the opinion that what’s so special in No overnight soaking? Soaking a dal at night is not a task at all.

Actually we do admit that soaking a dal is not at all a task but just imagine that if you forgot to soak dal during night time or you are craving for dahi bhalla at the moment and as such no 10-12 hours in hand or you get to know some guests are coming to you in couple of hours and you wanna serve dahi bhalla to them!

In all those situations, this instant method is going to help you. Though this instant method too call for soaking but just 1 to 2 hours, which are way less than overnight.

And what to say of oil free bhalle. Oil free food or food having very less oil is the call of the time when cholesterol problem, high BP, digestive issues, overweight are on the rise.

So with this magical recipe, you can enjoy oil free dahi vadas that too instantly.

IMPORTANT TIPS TO MAKE PERFECT DAHI BHALLA

Soak the dal in boiling water if making it instantly. But if the recipe is pre-planned, soak it overnight in normal water or atleast 4 hours minimum.

Grind the dal to a very fine paste. Semi smooth dal is not going to make good bhalle.

Whipping of dal is very important. You need to whip it for atleast 5-7 mins or until dal batter turns light and fluffy. Under whipped dal will not make airy bhalle. More the whipped dal, more light and fluffy bhalle will be.

Water in which bhalle are soaked must be lukewarm. Too hot or too cold water will make the bhalle hard.

Soak bhalle only when you are going to serve them.

HOW TO STORE BHALLE FOR A LONG?

If you are not serving bhalle immediately, put them in freezer safe bags and place in the freezer for a month. At the time of serving, just take out, soak in lukewarm water for 15 minutes and serve by putting curd, chutneys and spices.

STEP WISE PICTORIAL OF AIR FRYER DAHI BHALLA CHAAT RECIPE

SOAKING OF DAL

Take urad dal and rinse it through the water.

Note : instead of complete urad dal, you can use half urad dal and half moong dal.

Add boiling water.

Put a lid & leave soaked for 1 or 2 hours. In the meantime go to next step.

Note : you can soak the dal overnight or 4 hours in normal water.

MAKING OF GREEN CHUTNEY

Add all the ingredients mentioned for making green chutney mentioned in the recipe card i.e. coriander, mint leaves, ginger, green chilies, roasted cumin seeds, salt, sugar, water and ice cubes.

Grind to a fine paste.

Take out and squeeze lemon juice.

Mix well. Green chutney is ready. Keep in refrigerator.

MAKING OF TAMARIND CHUTNEY

Take a pan and add all the ingredients mentioned for making tamarind chutney mentioned in the recipe card i.e. tamarind, sugar, roasted cumin powder, dry ginger powder, red chilli powder, salt and water.

Boil until mixture turns slightly thick.

Strain it.

Tamarind chutney is ready. Leave to cool completely and once it is cool, transfer to refrigerator.

PREPARATION OF CURD

Take curd along with salt, black salt and sugar.

Note :curd should be fresh. Sour curd will spoil the taste of your whole recipe.

Whisk it well until curd turns smooth and creamy.

Transfer to refrigerator until need to be used.

GRINDING OF DAL

By the time we are making chutneys and curd, dal got enough time to soak. Drain the water.

Transfer dal in a grinder jar. Also add green chilli, ginger and salt.

Start grinding.

Keep checking and add little water at a time until you get smooth and flowing consistency of batter.

Transfer the batter in a wide bowl. Add cumin seeds.

Start beating the batter with electric beater.

Note : if you don’t have electric beater, simply use hand whisk or even hand itself can be used, though that will be slightly time taking.

After 5-6 minutes of beating, batter will turn fluffy as the air has incorporated in it.

Go for a test to check whether batter is enough beaten or not, drop a dollop of batter in bowl carrying water.

If batter floats over the surface of water, it’s a sign that batter is perfectly whisked. If batter drops in water, you need to beat the batter for some more time.

COOKING OF BHALLE

Arrange silicon moulds in air fryer basket.

Pour a tablespoon of batter in each mould.

Put some nuts (cashews, almonds and raisins) in the middle of each. However this step is optional.

Pour one more tablespoon of batter covering the nuts.

Air Fry @180°C for 10-12 minutes or bhalle turns cooked and brown.

Note : Instead of air frying, you can opt the traditional method of deep frying, cooking in appe pan for less consumption of oil or even steaming for 8-10 minutes in idli mould.

Once done, take the bhalle out and remove from silicon moulds.

SOAKING OF BHALLE

Take lukewarm water and salt in a bowl. Mix.

Add bhalle and leave them soaked for 15 minutes.

Note : Bhalle needs to be soaked but only when you are about the serve them. If you are making them in too much advance, then leave them in refrigerator and soak only 15-20 minutes before serving.

SERVING OF DAHI BHALLE

Gently squeeze bhalle.

Arrange in a serving plate.

Add some crushed as well as whole papdis.

Pour curd covering all the bhalle and papdis.

Pour some spoons of tamarind chutney and green chutney.

Top with some pomegranate seeds and sev.

Sprinkle roasted cumin powder, black salt, red chilli powder and chaat masala.

Enjoy.

AIR FRYER DAHI BHALLA CHAAT RECIPE – RECIPE CARD