Dahi Bada, also known as Dahi Bhalla, is a beloved North Indian street‑food that became a popular Iftar snack because its cool yogurt balances the fast‑breaking cravings for sweet, sour, and spicy flavors. It reflects the Indian tradition of combining fried foods with tangy yogurt to hydrate and refresh after sunset.

In Punjab, Dahi Bada is often topped with mustard oil and sev, while in Delhi it may include pomegranate seeds and fresh coriander. In Maharashtra, a version called Dahi Vada uses coconut chutney and a hint of jaggery. Each region tweaks the toppings but the core fried bhalla and yogurt base stay the same.

Traditionally, the bhallas are soaked in water, placed on a platter, covered with sweetened yogurt, then garnished with tamarind chutney, green chutney, chaat masala, chopped onions, tomatoes, coriander, and crisp papri or sev. It is served immediately after the call to prayer so the textures stay fresh.

Besides Ramadan Iftar, Dahi Bada is a staple at weddings, festivals like Holi and Diwali, and as a street‑food snack during monsoon evenings. Its bright colors and contrasting flavors make it a crowd‑pleaser for any celebration.

Dahi Bada uniquely blends hot, fluffy fried bhallas with cool, sweet yogurt and tangy chutneys, creating a balance of textures and flavors—crunch, softness, sour, sweet, and spicy—all in one bite, which is rare among Indian snacks.

Authentic ingredients include besan (gram flour), plain yogurt, tamarind chutney, chaat masala, and papri. Acceptable substitutes are chickpea flour for besan, Greek yogurt for a thinner consistency, and crushed puffed rice instead of papri for a gluten‑free version.

Dahi Bada pairs beautifully with samosas, pakoras, fruit chaat, and a light lentil soup such as dal tadka. A refreshing drink like rose‑flavored sherbet or mint lemonade completes the Iftar spread.

Common mistakes include using batter that is too thin (resulting in flat bhallas), frying at low temperature (causing soggy bhallas), over‑soaking the bhallas (making them mushy), and adding tamarind chutney too early, which softens the papri.

Baking soda reacts instantly with the moisture in the batter, creating carbon dioxide that makes the bhallas puff quickly when they hit hot oil. Baking powder would release gas more slowly and give a denser texture.

Yes. Fry the bhallas, cool, and store them in the refrigerator for up to 24 hours. Soak them in water just before assembling, then add yogurt and toppings right before serving to keep everything fresh.

The YouTube channel Remedies with Khanum focuses on quick, home‑cooked South Asian recipes, especially dishes for fasting periods, festive meals, and everyday family cooking, often sharing personal stories and cultural insights.

Remedies with Khanum blends practical, budget‑friendly cooking tips with cultural storytelling, often preparing dishes in traditional attire and emphasizing the emotional connection to food, whereas many other channels focus mainly on technique or high‑end plating.