Dahi Bhalla Recipe: Whether it’s a festival, guests have come or you feel like eating something cold and sweet – the name Dahi Vade makes the mouth water, but in most homes, Dahi Vade means the traditional version made with urad dal, which takes a long time to make and is also heavy for many people. In such a situation, a light, quick-to-prepare and easy-to-digest option has become increasingly popular – Moong Dal Dahi Bade. What is special is that these balls become very soft and spongy, they melt as soon as they enter the mouth, and the process of making them is also easy. It is accepted in homes, especially in the summer, as a healthy and delicious snack or side dish.
Why is Moong Dal Dahi Bade increasing in popularity?
With the changing food trends, people are now looking for such delicious and light dishes as well. This is why curd made with moong dal is discussed so much. While urad dal vadas sometimes seem heavy, moong dal vadas are easily digested. Home cooks say this option is better for children and the elderly. Archana Sharma, a housewife from Indore, says that earlier curd was rarely made at home because everyone found it heavy, but now that moong dal has become popular, this dish has now been made several times a month.
Making process: Easy but a few things to keep in mind
1. Proper preparation of dal makes it very soft.
Washing and soaking the moong dal is the first and most important step. Lentils swell within two hours in plain water or about an hour in lukewarm water. It is important not to add water while grinding, because the thin solution can spoil the shape of the larger ones. By beating the ground pulses for 8-10 minutes, they are filled with air, and they puff up well when frying. This at-home tip has been used for generations – put a small portion of the solution in the water and see if it floats, then the solution is ready.
2. Frying and soaking techniques
Deep frying in small portions in medium heat oil makes it round and light. Very hot oil can instantly turn the vada red while the inside may remain raw. After frying, soaking the badas in lukewarm salted asafoetida water makes them spongy. Many people prepare vadas in advance, keep them in the refrigerator, and soak them when needed – this method is especially useful for preparing functions or parties.
3. Curds and toppings: a real taste game
The taste of Dahi Vade depends not only on the Vade but also on the curd and toppings. Sweetened and lightly beaten curd, sweet tamarind chutney, green chutney, toasted cumin, black salt, red pepper – the balance of all these elements determines the final taste. Street food vendors in Bhopal say customers are now starting to like moong dal curd more as it looks lighter and the taste of spices comes through more.
Increased demand as a healthy snack
Diet conscious people have also started adopting Moong Dal Dahi Bade. Moong dal is rich in protein and fibre, and despite being fried in oil, it is a relatively light option. According to nutritionists, if the curd is low-fat and the sauce is added in limited quantity, it can become a balanced snack. This is why it is served in many homes as an evening snack or snack.
A new, lighter twist on the traditional flavour
Curd has always been an important part of Indian food culture, but it’s normal for recipes to change over time. Moong Dal Dahi is an example of the same change – the taste remains the same, but the texture and digestibility have become lighter. From home cooking to street food, this dish has taken its place. What is special is that the method of making it is simple and with a little practice, restaurant-style sponge pada can be prepared in every home.
