Top News

New Delhi: Urad dal ki chandiya is a traditional North Indian festive snack prepared mainly during Holi celebrations. Made with soaked urad dal and mild spices, the dish is especially popular in Agra and nearby regions. Chandiya is known for its crisp outer layer and soft centre, making it enjoyable yet light. It is commonly prepared on Padwa, the day after Holi, when families prefer simpler food after days of rich dishes during community gatherings and home kitchens across northern India households.

In Rajasthan, the dish is called pani wali chandiya and is eaten soaked in lightly spiced water. Many homes also serve it with curd and chutneys, similar to dahi vada. The recipe remains simple and festive, focusing on texture, balance, and easy preparation for family meals during Holi celebrations and small gatherings that bring relatives together annually in northern Indian households.

Urad dal ki chandiya recipe and ingredients

Ingredients for urad dal ki chandiya

• 1 Cup urad dal (skinless/dhuli)
• 1 Inch ginger, grated or chopped
• 2-3 Green chillies, chopped
• 1/4 tsp asafoetida (hing)
• 1 tsp cumin seeds (optional)
• Handful of fresh coriander leaves, chopped
• Salt to taste
• Oil for deep frying
• 1 Boiled mashed potato for a softer texture (optional)

How to make urad dal ki chandiya

1. Wash urad dal thoroughly and soak it in enough water for 4-6 hours or overnight. Proper soaking helps achieve a smooth batter and lighter texture during frying.
2. Drain the soaked dal completely. Grind into a thick, smooth paste using minimal water. Batter should hold its shape easily and not feel runny.
3. Transfer batter to bowl. Add ginger, green chillies, coriander leaves, hing, cumin seeds, salt, and mashed potato if using.
4. Beat vigorously for two to three minutes to incorporate air and improve softness.
5. Heat oil in a deep pan on medium heat. Wet palms lightly, take a small portion of batter, flatten gently, and make a small hole in the centre to ensure even frying.
6. Slide chandiya carefully into hot oil. Fry on medium flame, turning occasionally, until evenly golden and crisp.
7. Avoid high heat to prevent raw centres.

Serving ideas for urad dal ki chandiya

• Classic serving: Drain fried chandiya on a paper towel. Serve hot with green chutney or tamarind chutney.
• Dahi style variation: For dahi chandiya, soak fried pieces in lukewarm water for 10-15 minutes, squeeze gently, then top with whisked curd, chutneys, and light seasoning.

Urad dal ki chandiya remains a timeless festive dish that blends taste, texture, and comfort. It continues to hold a special place on Holi tables across North India.