By Krati Purwar
Updated:Mar 09, 2025
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Holi colours and snacks go hand in hand. You apply gulal with one hand while holding thandai with the other one. Dahi vada is another delight without which celebrations are incomplete. Scroll down to check out the recipe.
The celebration of Holi is incomplete without food. Much like every other festival, a hearty-looking tablescape brings friends and loved ones together. You cannot imagine the festivals of colours without thandai, dahi vada, kanji vada, kadhi-chawal, puri sabzi, chhole chawal, and more.
Dahi Vada Bhalle By Chef Neha Deepak Shah, Chef at Stahl
Chef Neha Deepak Shah, Chef at Stahl, said, “Just like a plate full of vibrant colours to play Holi with, here’s a festive treat that’s just as colourful—minus the guilt! It is a wholesome twist on the classic, bringing you all the flavours and softness without deep frying.”
MethodWash and soak both dals for 2 hours. Drain the water and blend them into a super smooth paste, adding a little chilled water while blending.Add salt and whisk the batter using an electric beater or hand whisk until it becomes light and airy, like whipped cream. It should be so fluffy that it doesn’t fall when you flip the bowl. Set it aside.Place a metal stand inside the pressure cooker. Add water (below the stand level). Remove the whistle from the lid, cover the cooker, and heat on a medium-low flame.Grease idli moulds, drop small portions of batter onto them, and place them inside the preheated cooker. Steam for 10-12 minutes.Once done, remove it from heat and let it cool. Demould and soak in salt and hing water for at least 20 minutes. Squeeze out excess water and assemble.Place the vadas on a plate and pour lightly salted curd over them. Top it with sweet chutney, green chutney, black salt, roasted cumin powder, red chilli powder, boondi, pomegranate arils and fresh coriander.Serve immediately and enjoy!Thandai Muhallabia By Chef Gaurav Anand
