Holi Special Foods and Drinks Recipe: Celebrating Holi in India is incomplete without the iconic duo of Dahi Bhalla and Thandai. From the bustling streets of North India to the lavish spreads at royal weddings, Dahi Bhalla has earned a beloved place in hearts and kitchens alike. The magic lies in the perfect combination of soft, melt-in-your-mouth urad dal bhallas, creamy yogurt, and the tantalizing mix of sweet and spicy chutneys—a flavor experience that’s truly unforgettable.
While these festive treats are a staple in restaurants and street stalls, many people love making Dahi Bhalla and Thandai at home. Yet, it’s not uncommon to hear complaints: the bhallas turn out dense instead of soft, or worse, end up with lumps in the center.
That’s why we’re here to share special Holi recipes that are easy to recreate in your own kitchen. With a few tips and tricks, you can make bhallas that are as light and airy as those from your favorite vendor and whip up a refreshing, creamy Thandai that’s perfect for celebrating the festival of colors with family and friends. Whether you’re hosting a small gathering or a big Holi party, these recipes will make your festive spread truly unforgettable.
Holi Special Foods and Drinks Recipe: Dahi Balle Recipe
Recipe to make Dahi Bhalla:
- Urad dal – 1 cup (without skin)
- Moong dal – 1/4 cup
- Green chillies and ginger – finely chopped
- Salt – as per taste
- Asafoetida – a pinch
- Oil – for frying
- To serve-
- Curd – 500 grams (fresh and thick)
- Sugar – 2 tbsp (to mix in the curd)
- Sweet tamarind chutney and green chutney
- Spices – roasted cumin powder, black salt, red chili powder and chaat masala
- Garnish – finely chopped coriander leaves, pomegranate seeds and sev
Easy Holi Food Recipes: How to make Dahi Bhalla
- First of all, wash urad and moong dal thoroughly and soak them for at least 5-6 hours or overnight.
- After soaking, drain the water and grind it in a mixer using very little water. Make sure the paste is very fine and thick.
- Transfer the ground lentils to a large bowl and knead them in one direction with your hands for at least 8-10 minutes.
- Pulse until it looks light and fluffy.
- To check, take a bowl of water and add a little batter. If the batter floats on the water, it’s ready.
- Now add the asafoetida, ginger, chili, and salt to the beaten batter. Heat the oil in a pan over medium heat.
- Wet your hands slightly and drop small balls into the oil. Fry them until golden brown.
- Now take lukewarm water in a big vessel and add some salt and asafoetida in it.
- Place the fried bhallas directly into this water and let them sit for 20-30 minutes. This will allow the bhallas to absorb all the water and become spongy.
- After this, filter the curd through a sieve or whisk it well so that it becomes completely smooth and keep it in the fridge to cool.
- When ready to serve, take out the balls from the water and press them gently between your palms to remove excess water, but do not press them too hard.
- Place 2-3 bhallas on a plate, pour a generous amount of yogurt over them, and then top with tamarind chutney and green chutney.
- Finally, sprinkle with roasted cumin seeds, black salt, and red chili. Garnish with pomegranate seeds and serve chilled.
Holi Special Recipes: Thandai Recipe
Material
- Pistachios – 3 tablespoons
- Almonds – half a cup
- Cashews – half a cup
- Dried rose petals – 2 tablespoons
- Fennel seeds – 3 tablespoons
- Black pepper – 2 tbsp
- Muskmelon seeds – 2 tablespoons
- Poppy seeds – 2 tablespoons
- Sugar – as per taste
- Saffron threads – 5-6
- Milk – 3-4 cups
- Ice cubes – as needed
- Cardamom – 3-4
Traditional Holi Drinks: How to make Thandai
- To make Thandai , first of all put cashew nuts, pistachios, poppy seeds and melon seeds in a mixer jar and grind them finely.
- After this, add fennel, saffron, rose petals, black pepper and cardamom and grind them.
- Take out this powder in a vessel.
- Now, pour cold milk into a glass and add a tablespoon of thandai powder. Mix it well.
- Top with 2-3 ice cubes. When serving, garnish with chopped pistachios, almonds, and saffron. Your instant thandai is ready.
Also Read: Natural Holi Colours For Skin: Go natural this Holi; DIY herbal colours from flowers
