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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.
For 4 servings
Soak the Lentils
Grind and Whip the Batter
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 499.52 calories per serving with 21.17g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Bhallas
Soak the Bhallas
Prepare the Yogurt
Assemble and Serve
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.
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.
Make the bhallas using only soaked and ground moong dal for a lighter, fluffier texture and a pale yellow color.
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.
The generous topping of curd (yogurt) provides beneficial probiotics. These live bacteria help maintain a healthy gut microbiome, improve digestion, and boost immunity.
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.
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.
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.
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.
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.
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.