9 Traditional Curd-Based Dishes to Savor This Holi Festival
Holi arrives not quietly but all at once, in bursts of color, loud laughter, open doors, and plates that never seem to empty. Gujiyas pile up beside namkeen, pakoras appear fresh from the kadhai every hour, and glasses are constantly refilled. Amid all this indulgence, one ingredient works silently in the background, keeping the celebration comfortable: dahi. In Indian food traditions, yogurt is more than a cooling side dish. Ayurveda considers it grounding and digestive when balanced with spices, and festive meals across North India naturally include it to balance fried snacks and sweets. As Holi marks the seasonal shift toward warmer days, dahi-based dishes feel instinctively right, cooling, tangy, and refreshing between heavier bites. Here are nine classic dahi preparations that bring comfort and balance to the Holi spread.
Dahi Phulka: A Humble Household Favorite
A humble household favorite, dahi phulka reflects the Indian instinct of turning simple staples into deeply satisfying meals. Often prepared during warmer afternoons, it is light, soothing, and surprisingly filling. To make it, tear soft phulkas into bite-size pieces and soak them in lightly salted whisked yogurt thinned slightly with water. Prepare a quick tempering with mustard seeds, curry leaves, green chillies, and a pinch of hing, then pour it over the yogurt. Sprinkle roasted cumin powder and chopped coriander leaves, mix gently, and let it rest for a few minutes so the phulkas absorb the tangy flavor and turn soft.
Dahi Vada and Dahi Bhalla: Regional Variations
Though often used interchangeably, dahi vada and dahi bhalla reflect subtle regional differences. In Uttar Pradesh, Bihar, and Odisha, dahi vada is typically savory-forward. Lentil batter made from soaked urad dal is ground fluffy, shaped into fritters, deep-fried, and soaked in warm water before being submerged in yogurt. It is then topped with tamarind chutney, kala namak, black pepper, roasted cumin, and red chilli powder, creating a sharp, tangy profile. Delhi-style dahi bhalla, on the other hand, leans slightly sweeter. The yogurt is often mildly sweetened, and generous chutneys, tamarind and green are layered along with sev and pomegranate, giving it a richer chaat-like character.
Lassi: The Cooling Holi Drink
No Holi afternoon feels complete without tall glasses of lassi. Traditionally served in steel glasses or earthen kulhads, it cools the body after hours spent outdoors playing Holi. Thick yogurt is churned with chilled water or milk until frothy, then sweetened with sugar for a classic sweet lassi or seasoned with roasted cumin, salt, and mint for a savory version. The secret lies in whisking long enough to aerate the drink, creating that signature creamy foam. Served cold, sometimes topped with malai or crushed nuts, lassi cools the body instantly after hours spent in the sun and color.
Dahi Golgappe: A Festive Twist
This festive take on pani puri swaps the spicy water for cooling yogurt, turning a street-food favorite into something richer and perfectly suited for Holi. The crunch and playfulness remain, but the heat softens into a creamy, tangy bite. To prepare it, take crisp golgappas, gently crack open the tops, and fill them with boiled potatoes and chickpeas. Spoon chilled, well-whisked dahi generously over each puri, then drizzle tamarind and green chutneys. Finish with chaat masala, roasted cumin powder, and a handful of sev, and serve immediately so the shells stay crisp against the creamy yogurt.
Dahi Gujiya: A Savory Counterpart
A savory counterpart to the sweet gujiya, this lesser-known dish finds its way into many North Indian kitchens during Holi. The shape feels familiar, but the flavors shift toward tangy and refreshing instead of sugary. To prepare it, shape small dumplings filled with seasoned urad dal and deep-fry them until golden and crisp. Soak them briefly in water to soften, then place them in thick, well-whisked yogurt. Finish with tamarind chutney, a sprinkle of red chilli powder, roasted cumin, and a touch of chaat masala, and serve chilled for a bright, festive bite.
Dahi Kanji: A Fermented Tradition
Dahi kanji feels like a quiet nod to Holi’s older fermentation traditions. Kanji, prepared using black carrots or mustard-spiced water and left to ferment for a few days, develops a sharp, lively tang that makes it naturally probiotic and deeply refreshing. To prepare the dish, soak small lentil vadas in the fermented kanji until they absorb its sour, punchy flavor. Just before serving, transfer them to a bowl and pour smooth, well-whisked dahi over the top. Finish with a sprinkle of roasted cumin powder and chilli powder, creating a dish that tastes earthy, tangy, and wonderfully cooling.
Dahi Papdi Chaat: Layers of Flavor
No festive spread feels complete without chaat, and dahi papdi chaat brings together layers of flavor in every bite, creamy, crunchy, sweet, and spicy all at once. It is best assembled just before serving so the textures stay lively and fresh. To prepare it, arrange crisp papdis on a plate, add boiled potatoes and chickpeas, and spoon chilled, well-whisked yogurt generously over the top. Drizzle tamarind and mint chutneys, then finish with chaat masala, roasted cumin powder, red chilli powder, and a generous sprinkle of sev for a perfectly balanced burst of flavor.
Fruit Raita: A Sweet Pause
Fruit raita adds a gentle sweetness that feels like a pause between heavier festive dishes. Combining yogurt with fresh fruit has long been part of summer eating traditions across India, offering both hydration and a cooling sense of relief. To prepare it, whisk thick yogurt until smooth and lightly sweeten it with sugar or honey. Add chopped fruits such as apple, banana, grapes, pineapple, or pomegranate, then finish with a pinch of roasted cumin powder or black salt for balance. Chill before serving so it turns refreshing, light, and perfect as both a side dish and a simple dessert.
Dahi Aloo: Comforting and Light
Comforting yet light, dahi aloo remains a festive favorite often served with puri or kachori during Holi brunches. The yogurt-based gravy keeps the dish creamy without feeling heavy, making it a perfect companion to fried breads. To prepare it, sauté boiled potato chunks in oil with cumin seeds, ginger, and green chillies until lightly fragrant. Lower the heat and add well-whisked yogurt mixed with turmeric, coriander powder, and red chilli powder, stirring continuously to prevent curdling. Let the curry simmer gently until the gravy turns smooth, tangy, and lightly spiced.
