Holi is the Hindu festival of colors that welcomes the arrival of spring in India. Many delicacies are prepared during the celebrations, but one is particularly special: dahi vada, also known as dahi bhalla. This is a much-loved Indian snack of fermented lentil dumplings fried until golden brown and then soaked in flavored yogurt. Dahi vada is a refreshing snack on a hot afternoon and has the rich, sweet and sour flavor typical of Chhat cuisine.
Soak the urad dal for at least five hours to ensure that it blends into a smooth paste. This dal paste will become quite sticky, so adding water will help loosen it for mixing. The texture of the dumplings is soft, light, and airy; once topped and soaked in yogurt, they achieve a delightfully spongy quality.
This spicy and flavorful dish may be the main dish during Holi, but it’s also a vibrant party snack year-round. Dahi vada is often garnished with a variety of chutneys (such as tamarind and coriander mint) and spices (such as chaat masala and red chile powder). There are many varieties, slightly different from each other. Some versions include potatoes and chickpeas as toppings; Others feature tomatoes and crispy sifters. I grew up eating this simple version and it comes out just right every time.