Is Dahi Bhalla healthy?

Dahi Bhalla can be moderately healthy. The lentils provide protein and fiber, and the yogurt is a great source of probiotics and calcium. However, since the bhallas are deep-fried, it is high in calories and fat. To make it healthier, you can bake them in an appe pan instead of frying.

How many calories are in one serving of Dahi Bhalla?

One serving of Dahi Bhalla (about 3 pieces) contains approximately 350-450 calories, depending on the amount of oil absorbed during frying and the sugar content in the yogurt and chutneys.

Can I make Dahi Bhalla ahead of time?

Yes, you can. You can store the fried, unsoaked bhallas in an airtight container in the refrigerator for up to a week or in the freezer for a month. When you're ready to serve, soak them in warm water and proceed with the assembly.

What is the difference between Dahi Bhalla and Dahi Vada?

The terms are often used interchangeably, but there can be subtle regional differences. Dahi Bhalla is a term more common in North India (Delhi, Punjab), where moong dal is often added to the urad dal. Dahi Vada is a more generic term used across India, and the vadas are often made purely from urad dal.

Home / Recipes / north_indian / Dahi Bhalla

north_indianMediumvegetariannut free

Dahi Bhalla

POPULARITY

0.0/5

TASTE SCORE

10/10

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.

PREP

30m

COOK

25m

SERVES

3 PIECES

516 cal

SERVINGS

INSTRUCTIONS

6 steps. 25 minutes total.

6 STEPS

1
Step 1
- a.Soak the Lentils
- b.Rinse the urad dal and moong dal under cool running water until the water runs clear.
- c.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
Step 2
- a.Grind and Whip the Batter
- b.Drain all the water from the soaked lentils completely.
- c.Transfer the lentils, chopped ginger, and green chili to a high-speed blender or grinder.
- d.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.
- e.Transfer the batter to a large mixing bowl. Add hing and 0.5 tsp of salt.
- f.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.
- g.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
Step 3
- a.Fry the Bhallas
- b.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.
- c.Once the oil is hot, reduce the flame to medium-low. This ensures the bhallas cook through without browning too fast.
- d.Wet your hands with water, take a lemon-sized portion of the batter, and gently slide it into the hot oil.
- e.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.
- f.Remove the fried bhallas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
4
Step 4
- a.Soak the Bhallas
- b.In a large bowl, combine 4 cups of warm (not hot) water with 1 tsp of salt. Stir to dissolve.
- c.While the bhallas are still warm, immerse them in the salted water.
- d.Let them soak for 20-30 minutes. They will absorb water, become incredibly soft, and double in size.
5
Step 5
- a.Prepare the Yogurt
- b.In a separate bowl, add the thick curd.
- c.Using a wire whisk, beat the curd until it is completely smooth, creamy, and lump-free.
- d.Stir in the sugar and a pinch of salt (optional). Mix well until the sugar is fully dissolved.
- e.For the best flavor, chill the prepared yogurt in the refrigerator for at least 30 minutes.
6
Step 6
- a.Assemble and Serve
- b.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.
- c.Arrange 2-3 squeezed bhallas on a serving plate or in a shallow bowl.
- d.Pour a generous amount of the chilled, sweetened yogurt over the bhallas, ensuring they are fully covered.
- e.Drizzle with sweet tamarind chutney and spicy green chutney as desired.
- f.Sprinkle roasted cumin powder, red chili powder, and chaat masala over the top.
- g.Garnish with fresh chopped coriander leaves and serve immediately for the best texture and taste.

PRO TIPS

What to keep in mind.

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

1
The most crucial step for soft bhallas is whipping the batter. Do not undermix; it needs to be light and airy.
2
Ensure your batter is thick. A runny batter will absorb too much oil and won't hold its shape.
3
Fry on medium-low heat. High heat will brown the outside quickly, leaving the inside raw.
4
Always use fresh, thick curd. If your curd is slightly sour, you can add a splash of milk while whisking to balance it.
5
Soaking the fried bhallas in warm salted water is essential for making them soft and removing excess oil.
6
For best results, serve Dahi Bhalla chilled. The cool yogurt provides a delightful contrast to the spices.

RECIPE VARIATIONS

Adapt it for your goals.

Stuffed Dahi Bhalla

Before frying, flatten a portion of the batter in your palm, place a few chopped cashews, raisins, and a sliver of coconut in the center, and enclose it to form a ball. Then fry as usual.

Healthier Baked Version

For a low-oil version, grease an appe (paniyaram) pan, fill each mold with the whipped batter, and cook on low heat until golden brown on all sides. The texture will be denser than the fried version.

Moong Dal Bhalla

Make the bhallas using only soaked and ground moong dal for a lighter, fluffier texture and a pale yellow color.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

The lentils (urad and moong dal) used to make the bhallas are excellent sources of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.

gut

Promotes Gut Health

The generous topping of curd (yogurt) provides beneficial probiotics. These live bacteria help maintain a healthy gut microbiome, improve digestion, and boost immunity.

stomach

Aids Digestion

Spices like hing (asafoetida) and roasted cumin powder are known for their digestive properties. They can help prevent bloating and indigestion, making this dish easier on the stomach.

QUESTIONS?

Frequently asked questions

The most common reason for hard bhallas is insufficient whipping of the batter. The batter must be aerated for 10-12 minutes until it's light, fluffy, and floats on water. Another reason could be a runny batter or frying on high heat.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Dahi Bhalla

For 4 servings

6 steps. 25 minutes total.

Step 1

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Step 6