Dahi Bhalla Chaat
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.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Lentils
- b.Rinse the urad dal and moong dal under running water until the water runs clear.
- c.Soak them together in a large bowl with ample water for at least 6 hours, or preferably overnight.
- 2
Step 2
- a.Prepare the Bhalla Batter
- b.Drain all the water from the soaked lentils completely.
- c.Transfer the lentils, chopped ginger, and green chilies to a high-speed blender or grinder.
- d.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.
- e.Transfer the batter to a large mixing bowl. Add asafoetida and 0.5 tsp of salt.
- f.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.
- g.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
Step 3
- a.Fry the Bhallas
- b.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).
- c.Wet your hands or a spoon, take a small portion of the batter (about 2 tablespoons), and gently slide it into the hot oil.
- d.Fry in batches of 5-6 at a time, ensuring not to overcrowd the pan.
- e.Fry for about 8-10 minutes, turning them occasionally, until they are crisp and a uniform deep golden brown.
- f.Remove the fried bhallas with a slotted spoon and drain them on a paper towel.
- 4
Step 4
- a.Soak the Bhallas
- b.In a large bowl, combine 4 cups of lukewarm water with 1 tsp of salt. Stir to dissolve.
- c.While the bhallas are still warm, drop them directly into the salted water.
- d.Let them soak for 20-30 minutes. They will absorb water, soften, and increase in size.
- 5
Step 5
- a.Prepare the Sweetened Yogurt
- b.In a separate bowl, add the thick dahi, powdered sugar, and the remaining 0.5 tsp of salt.
- c.Whisk vigorously until the yogurt is completely smooth, creamy, and free of lumps.
- d.For an extra smooth texture, you can pass the yogurt through a fine-mesh sieve.
- e.Chill the prepared yogurt in the refrigerator for at least 30 minutes.
- 6
Step 6
- a.Assemble the Chaat
- 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 3-4 squeezed bhallas on a serving plate or in a bowl.
- d.Generously pour the chilled, sweetened yogurt over the bhallas, ensuring they are fully covered.
- e.Drizzle with sweet tamarind chutney and green chutney according to your preference.
- f.Sprinkle roasted cumin powder, red chili powder, chaat masala, and a pinch of kala namak over the top.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with a sprinkle of fine sev, fresh pomegranate seeds, and chopped coriander leaves.
- c.Serve immediately while the yogurt is chilled and the bhallas are soft.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest bhallas, ensure your batter is thick and well-aerated. The float test is a foolproof way to check this.
- 2Fry the bhallas on a consistent medium flame. If the heat is too high, they will brown quickly on the outside but remain raw inside. If it's too low, they will absorb too much oil.
- 3Use full-fat, thick yogurt (dahi) for a rich and creamy texture. If your yogurt is thin, hang it in a muslin cloth for 30-60 minutes to drain excess whey.
- 4Always soak the fried bhallas in lukewarm salted water. This helps them become incredibly soft and flavorful.
- 5Assemble the Dahi Bhalla Chaat just before serving to prevent the bhallas from becoming too soggy and to keep the sev crunchy.
Adapt it for your goals.
Stuffed Bhallas
Create a small cavity in the batter portion before frying and fill it with a mixture of chopped cashews, raisins, and coconut for a 'Mewari' style Dahi Bhalla.
Healthier VersionHealthier Version
For a lower-calorie option, cook the bhallas in a greased appe (paniyaram) pan or in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden brown.
Different ToppingsDifferent Toppings
Add other chaat elements like boiled potato cubes, chickpeas, or crispy papdi for a more loaded chaat experience.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of urad dal and moong dal makes this dish a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The dahi (yogurt) used is a natural probiotic, containing live bacteria that help improve gut flora, aid digestion, and boost the immune system.
Digestive Aid
Spices like asafoetida (hing), ginger, and roasted cumin powder are traditionally known in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
Frequently asked questions
Hard bhallas are usually the result of two things: insufficient aeration of the batter or frying on high heat. Ensure you whisk the batter for a full 8-10 minutes until it's light and fluffy, and always fry on a steady medium flame.