19 Dec Vegan Dahi bhallas
Vegan Dahi Bhallas are a wholesome, plant-based twist on the classic Indian chaat favorite. Made using protein-rich urad dal and moong dal, these bhallas are soft, spongy, and light, cooked without deep frying for a healthier touch. Instead of dairy curd, creamy vegan curd (soy, peanut, or coconut based) is used, making the dish completely dairy-free and vegan-friendly without compromising on taste or texture.
Topped with mildly spiced vegan curd, tangy tamarind chutney, fresh green chutney, and aromatic spices, vegan dahi bhallas offer a perfect balance of protein, probiotics, and flavor. They are ideal as a nutritious snack, party appetizer, or festive chaat, suitable for those following a vegan lifestyle or looking for a lighter, gut-friendly alternative to the traditional version.
Healthy, satisfying, and indulgent—Vegan Dahi Bhallas prove that comfort food can be both delicious and nourishing 🌿
Ingredients
For Bhallas
Urad dal – 2 cup
Moong dal - 2 cup
Ginger – 1 tsp (grated)
Green chilli – 1 (optional, finely chopped)
Salt – to taste
Hing (asafoetida) – a pinch
Water – as needed (very little)
For Soaking
Warm water – as needed
Salt – a pinch
For Dahi Bhalla
Vegan curd (soy, peanut or coconut, home made or store brought ) – 2 cups (well beaten)
Salt – to taste
Roasted cumin powder – 1 tsp
Red chilli powder – to taste
Sweet tamarind chutney – as needed
Green chutney – as needed
Chaat masala – to taste
Soaked boondi – for garnish
PREP TIME
60 minutes
COOK TIME
30 minutes
SERVES
6
Instructions
Prepare the Batter
Wash and soak urad dal, moong dal for 5–6 hours.
Grind to a thick, smooth and fluffy batter using very little water.
Add salt, ginger, green chilli, hing.
Beat the batter well with your hand or spoon for extra softness,
Check taking a spoonful of batter and add it to a bowl of water, if it floats, batter is ready for use.
Cook Bhallas in Appam Maker
Heat the appam maker and lightly grease each cavity.
Spoon batter into each cavity (¾ full).
Cover and cook on low–medium flame.
Flip gently once the bottom turns golden.
Cook till soft and cooked through.
Remove and repeat.
👉 Bhallas should be soft like sponges, not crispy.
Soak the Bhallas
Put bhallas in warm salted water for 10–15 minutes.
Gently squeeze out excess water without breaking them.
Assemble Dahi Bhallas
Arrange bhallas in a serving dish.
Pour thick beaten curd generously.
Add salt, chilli powder, cumin powder, chaat masala.
Drizzle sweet tamarind chutney and green chutney.
Garnish with soaked boondi.
Health Benefits
Nutrition Highlights
High protein & fiber
Cholesterol-free
Gut-friendly (fermented + soaked dals)
Suitable for vegan & diabetic-friendly meals (portion control)
Sorry, the comment form is closed at this time.