Soft, spongy lentil fritters soaked in water, then smothered in creamy, sweetened yogurt and topped with tangy chutneys and spices. A classic North Indian street food that's a festival of flavors and textures in every bite.
Prep30 min
Cook25 min
Soak360 min
Servings4
Serving size: 1 serving(4 bhallas with yogurt and toppings)
519cal
18gprotein
65gcarbs
Ingredients
1 cup urad dal (split and skinned black gram lentils)
0.25 cup moong dal (split and skinned yellow lentils)
1 inch piece ginger (roughly chopped)
2 pcs green chili (chopped, adjust to taste)
0.25 tsp asafoetida (also known as hing)
2 tsp salt (divided for batter, soaking water, and yogurt)
Tangy & gut-friendly Dahi Bhalla Chaat – a refreshing, soul-satisfying treat for any time!
This north_indian and awadhi dish is perfect for lunch or snack. With 519.05 calories and 18.49g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
dahi
(thick, full-fat yogurt, chilled)
2 tbsp sugar (powdered)
0.5 cup green chutney (mint-coriander chutney)
0.5 cup tamarind chutney (sweet tamarind chutney)
2 tsp roasted cumin powder (for garnish)
1 tsp red chili powder (for garnish, adjust to taste)
2 tsp chaat masala (for garnish)
0.5 tsp kala namak (black salt, for garnish)
0.5 cup sev (fine nylon sev for garnish)
0.25 cup pomegranate seeds (for garnish)
2 tbsp coriander leaves (finely chopped, for garnish)
Instructions
1
Soak the Lentils
Rinse the urad dal and moong dal under running water until the water runs clear.
Soak them together in a large bowl with ample water for at least 6 hours, or preferably overnight.
2
Prepare the Bhalla Batter
Drain all the water from the soaked lentils completely.
Transfer the lentils, chopped ginger, and green chilies to a high-speed blender or grinder.
Grind to a smooth and thick paste. Add water 1 tablespoon at a time only if absolutely necessary to help the grinding process. The batter must be thick.
Transfer the batter to a large mixing bowl. Add asafoetida and 0.5 tsp of salt.
Using a stand mixer with a whisk attachment or your hand, beat the batter vigorously in a circular motion for 8-10 minutes. This incorporates air and is crucial for soft bhallas.
To check if the batter is ready, drop a small dollop into a bowl of water. If it floats, the batter is perfectly aerated.
3
Fry the Bhallas
Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 160-170°C / 320-340°F).
Wet your hands or a spoon, take a small portion of the batter (about 2 tablespoons), and gently slide it into the hot oil.
Fry in batches of 5-6 at a time, ensuring not to overcrowd the pan.
Fry for about 8-10 minutes, turning them occasionally, until they are crisp and a uniform deep golden brown.
Remove the fried bhallas with a slotted spoon and drain them on a paper towel.
4
Soak the Bhallas
In a large bowl, combine 4 cups of lukewarm water with 1 tsp of salt. Stir to dissolve.
While the bhallas are still warm, drop them directly into the salted water.
Let them soak for 20-30 minutes. They will absorb water, soften, and increase in size.
5
Prepare the Sweetened Yogurt
In a separate bowl, add the thick dahi, powdered sugar, and the remaining 0.5 tsp of salt.
Whisk vigorously until the yogurt is completely smooth, creamy, and free of lumps.
For an extra smooth texture, you can pass the yogurt through a fine-mesh sieve.
Chill the prepared yogurt in the refrigerator for at least 30 minutes.
6
Assemble the Chaat
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 3-4 squeezed bhallas on a serving plate or in a bowl.
Generously pour the chilled, sweetened yogurt over the bhallas, ensuring they are fully covered.
Drizzle with sweet tamarind chutney and green chutney according to your preference.
Sprinkle roasted cumin powder, red chili powder, chaat masala, and a pinch of kala namak over the top.
7
Garnish and Serve
Garnish with a sprinkle of fine sev, fresh pomegranate seeds, and chopped coriander leaves.
Serve immediately while the yogurt is chilled and the bhallas are soft.