By 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 […]
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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.
If this is the first time you are hosting Holi, you will need all the help you can get. Slurrp connected with Chef Neha Deepak Shah, who recently collaborated with Stahl to prepare zero-oil recipes, and Gaurav Anand, Director of Culinary, Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park.
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."
Ingredients
For Vadas
- ½ cup moong dal (wash & soak for at least 2 hours)
- ½ cup urad dal (wash & soak for at least 2 hours)
- Salt, to taste
For Soaking Vadas
- Salt and asafoetida (hing) water
For Assembling
- Thick curd, whisked
- Cumin powder
- Green chutney
- Sweet chutney
- Black salt
- Red chilli powder
- Coriander leaves
- Pomegranate arils
- Boondi
Also Read: Holi 2025: Chef Karam Dogra Shares Savoury And Sweet Recipes
Also Read
- Originally, Holi Gulal Was Made With Fruits, Herbs, and Leaves!
- 7 Traditional Holi Dishes From Bihar And Jharkhand
- Preparing Gujiya For Holi? 5 Tips To Make It Perfect
Method
- 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.
- 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
Ingredients
- 1 litre milk
- 50 grams of corn flour
- 100 grams of cream
- 10 grams of rose water
- 120 grams of sugar
- 25 grams of chopped pistachios
- 25 grams of chopped almonds
- 50 grams of thandai mix
Method
- In a bowl, dissolve the cornstarch and in about 1/2 cup of the milk. Stir well to make sure there are no lumps.
- In a saucepan, add the remaining milk, Thandai and sugar. Stir the mixture over medium heat until the sugar dissolves completely.
- Slowly pour the cornstarch mixture into the saucepan, whisking constantly to avoid lumps. Continue to cook and whisk the mixture until it thickens to a custard-like consistency (about 5–7 minutes), add the rose water and, a pinch of salt. Stir well
- Pour the mixture into small bowls or serving cups. Let it cool to room temperature, then refrigerate for at least 2–3 hours or until set and chilled. Garnish with chopped pistachios, almonds, and rose petals.
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