Soft, spongy lentil fritters soaked in creamy, lightly sweetened yogurt. Topped with tangy tamarind and spicy green chutneys, this North Indian chaat is a refreshing and beloved classic for festivals and gatherings.
Creamy, tangy Dahi Bhalla – a gut-friendly and soul-satisfying snack that's melt-in-your-mouth delicious!
This punjabi and north_indian dish is perfect for lunch or snack. With 499.52 calories and 21.17g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
(Thick, fresh, full-fat yogurt)
2 tbsp Sugar (Adjust to taste)
1 tsp Roasted Cumin Powder (For garnish)
0.5 tsp Red Chili Powder (For garnish, adjust to preference)
1 tsp Chaat Masala (For garnish)
0.5 cup Tamarind Chutney (For drizzling)
0.25 cup Green Chutney (Mint-coriander chutney, for drizzling)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Lentils
Rinse the urad dal and moong dal under cool running water until the water runs clear.
Place the rinsed dals in a large bowl and cover with at least 3-4 cups of water. Let them soak for a minimum of 5-6 hours, or preferably overnight.
2
Grind and Whip the Batter
Drain all the water from the soaked lentils completely.
Transfer the lentils, chopped ginger, and green chili to a high-speed blender or grinder.
Grind to a thick and smooth paste. Add water 1 teaspoon at a time only if absolutely necessary to help the blades move. The batter must be very thick.
Transfer the batter to a large mixing bowl. Add hing and 0.5 tsp of salt.
Using a stand mixer with a whisk attachment or a hand whisk, whip the batter vigorously and continuously for 10-12 minutes. The batter will become significantly lighter in color, increase in volume, and turn fluffy.
To test for readiness, drop a small dollop of batter into a bowl of water. If it floats immediately, the batter is perfectly aerated.
3
Fry the Bhallas
Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface steadily.
Once the oil is hot, reduce the flame to medium-low. This ensures the bhallas cook through without browning too fast.
Wet your hands with water, take a lemon-sized portion of the batter, and gently slide it into the hot oil.
Fry 4-5 bhallas at a time, avoiding overcrowding the pan. Fry for 6-8 minutes, turning them occasionally, until they are evenly golden brown and crisp.
Remove the fried bhallas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
4
Soak the Bhallas
In a large bowl, combine 4 cups of warm (not hot) water with 1 tsp of salt. Stir to dissolve.
While the bhallas are still warm, immerse them in the salted water.
Let them soak for 20-30 minutes. They will absorb water, become incredibly soft, and double in size.
5
Prepare the Yogurt
In a separate bowl, add the thick curd.
Using a wire whisk, beat the curd until it is completely smooth, creamy, and lump-free.
Stir in the sugar and a pinch of salt (optional). Mix well until the sugar is fully dissolved.
For the best flavor, chill the prepared yogurt in the refrigerator for at least 30 minutes.
6
Assemble and Serve
Gently take one soaked bhalla at a time and press it lightly between your palms to squeeze out the excess water. Be careful not to break it.
Arrange 2-3 squeezed bhallas on a serving plate or in a shallow bowl.
Pour a generous amount of the chilled, sweetened yogurt over the bhallas, ensuring they are fully covered.
Drizzle with sweet tamarind chutney and spicy green chutney as desired.
Sprinkle roasted cumin powder, red chili powder, and chaat masala over the top.
Garnish with fresh chopped coriander leaves and serve immediately for the best texture and taste.
