Dahi Bhalla from the North of India meets it’s cousin Thayir Vadai from the South. Every part of India makes these dumplings either by frying them or roasting them in an Appe pan and then dunking them in curds/Yoghurt. The seasonings differ according to the region, but this is one item popular with young and old alike.
Both Dahi Bhalla as well as the Thayir Vadai have been made in the Appam pan, so consume very less oil. Recipe links to both the varieties have been given below.
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