Dahi Bhalla

Name: Dahi Bhalla
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 1 cup urad dal (soaked overnight and drained); 0.25 cup moong dal (soaked overnight and drained); 1 inch ginger (peeled and chopped); 1 pcs green chili (chopped); 0.5 tsp salt (divided); 2 cup oil for frying; 4 cup water (warm, for soaking the fried bhallas); 2 cup yogurt (thick, whisked smooth and chilled); 1 tsp sugar; 1 tsp roasted cumin powder; 1 pinch red chili powder; 1 pinch black salt; 2 tbsp tamarind paste; 2 tbsp jaggery (grated); 1 pinch cumin powder (for tamarind chutney)

RATING

4.6/5(187)

TASTE SCORE

10/10

Soft lentil dumplings soaked until tender, then topped with chilled yogurt, sweet tamarind chutney, and gentle spices. This festive North Indian favorite brings creamy, tangy, sweet, and savory flavors to one plate.

PREP

30m

COOK

25m

SERVES

1 PIECE

232 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the lentils.
Wash the urad dal and moong dal well. Soak them in plenty of water for 8 hours or overnight, then drain completely before grinding.
mix · ~7 min
Grind the batter.
1.Add the soaked urad dal, moong dal, ginger, green chili, and 2 tbsp water to a grinder.
2.Grind to a thick, smooth batter, adding only a little extra water if needed.
3.Transfer to a bowl and mix in 0.25 tsp salt.
4.Beat the batter for 2 to 3 minutes until it looks light and airy.
TIPKeep the batter thick. A loose batter makes flat, heavy bhallas.
fry · ~15 min
Fry the bhallas.
1.Heat the oil for frying over medium heat.
2.Drop small portions of batter into the hot oil using wet fingers or a spoon.
3.Fry in batches, turning gently, until the bhallas are puffed and pale golden on all sides.
4.Lift them out and let them drain briefly.
TIPDo not overcrowd the pan or the bhallas will not puff evenly.
rest · ~15 min
Soak the bhallas in warm water.
Place the fried bhallas in 4 cups warm water and let them soak for 15 minutes until soft. Lift each one gently and press lightly between your palms to remove excess water.
simmer · ~5 min
Make the tamarind chutney.
In a small pan, simmer the tamarind paste, jaggery, 0.5 cup water, and cumin powder for 4 to 5 minutes until slightly thick and glossy. Cool before using.
mix · ~3 min
Prepare the yogurt topping.
Whisk the yogurt with sugar, the remaining 0.25 tsp salt, and black salt until smooth and lightly sweet-tangy. Chill if needed so it tastes cool and creamy.
assemble · ~4 min
Assemble the dahi bhalla.
1.Arrange 2 soaked bhallas on each serving plate or in a shallow bowl.
2.Spoon plenty of yogurt over them so they are well covered.
3.Drizzle tamarind chutney on top.
4.Finish with roasted cumin powder and red chili powder.
serve
Serve chilled or slightly cool.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked dals very well before grinding so the batter stays thick enough to puff.
2
Beat the batter until it turns lighter in color; that trapped air is what makes bhallas soft.
3
Test one bhalla first: if it spreads in oil, the batter needs less water or more beating.
4
Fry on medium heat only; high heat browns the outside before the center cooks through.
5
Soak the fried bhallas in warm, not hot, water so they soften without breaking apart.
6
Squeeze each soaked bhalla gently between your palms to remove water without crushing its shape.
7
Chill the whisked yogurt before assembling so the final dahi bhalla tastes creamy and refreshing.
8
Make the tamarind chutney ahead and cool it fully; warm chutney can thin the yogurt layer.