Holi 2025: Gorge On Dahi Bhalla, Guilt-Free, With This Zero Oil Recipe

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! This Zero Oil Dahi Bhalla recipe by Chef Neha Deepak Shah at Stahl Kitchens is a wholesome twist on the classic, bringing you all the flavours and softness without deep frying. Packed with protein and topped with a medley of chutneys, spices and fresh garnishes, this dish lets you indulge freely while keeping it light and healthy. Celebrate Holi with a plate that’s as colourful and joyful as the festival itself!

Zero Oil Dahi Bhalla Recipe by Stahl – Holi Special

By – Neha Deepak Shah, Chef Stahl

Ingredients:

Vadas –

• ½ cup Moong Dal (wash & soak for atleast 2 hours)
• ½ cup Urad Dal (wash & soak for atleast 2 hours)
• Salt, to taste

To soak the vadas –

• Salt and asafoetida (hing) water
• To assemble and serve –
• Thick curd, whisked
• Cumin powder
• Green chutney
• Sweet chutney
• Black salt
• Red chilli powder
• Coriander leaves
• Pomegranate arils
• Boondi

How To Make Zero Oil Dahi Bhalla

Prepare the Batter

Wash 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.

Make it Light & Fluffy

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.

Preheat the Cooker

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.

Vadas

Grease idli moulds, drop small portions of batter onto them, and place them inside the preheated cooker. Steam for 10-12 minutes.

Soak the Vadas

Once done, remove 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.

Assemble Dahi Bhalla

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 chili powder, boondi, pomegranate arils and fresh coriander. Serve immediately and enjoy!