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Soft, spongy lentil fritters soaked in creamy, lightly sweetened yogurt. Topped with tangy tamarind chutney and spicy green chutney, this North Indian classic is a festival favorite and a refreshing snack. Note: Soaking time for lentils is 5-6 hours or overnight, which is not included in the prep time.
For 6 servings
Prepare the Batter
Fry the Bhallas
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Soft, spongy lentil fritters soaked in creamy, lightly sweetened yogurt. Topped with tangy tamarind chutney and spicy green chutney, this North Indian classic is a festival favorite and a refreshing snack. Note: Soaking time for lentils is 5-6 hours or overnight, which is not included in the prep time.
This north_indian recipe takes 45 minutes to prepare and yields 6 servings. At 350.65 calories per serving with 14.53g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Soak the Bhallas
Prepare the Yogurt
Assemble the Dahi Bhalle
Before frying, flatten a small portion of the batter in your palm, place a mixture of chopped cashews, raisins, and coconut in the center, and cover it to form a ball. Fry as usual.
For a lower-calorie option, grease an appe (paniyaram) pan and fill each mold with the batter. Cook on low heat until golden brown on both sides. The texture will be different from the fried version but still delicious.
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew, almond, or coconut yogurt. Ensure it's whisked well for a creamy consistency.
Shape the batter into a gujiya (half-moon) shape and stuff it with nuts and coconut before frying. This is a popular variation during the festival of Holi.
The use of urad and moong dal makes this dish a good source of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
The yogurt (dahi) is a natural probiotic that introduces beneficial bacteria into your digestive system. This promotes a healthy gut microbiome, aids digestion, and can boost your immune system.
Yogurt is an excellent source of calcium, a mineral vital for maintaining strong bones and teeth, as well as for proper nerve and muscle function.
The combination of lentils and yogurt provides a balanced mix of carbohydrates and protein, offering a sustained release of energy, making it a fulfilling snack.
One serving of Dahi Bhalle (approximately 2 pieces) contains around 300-350 calories. The exact count can vary based on the amount of oil absorbed during frying and the quantity of sugar and chutneys used.
Dahi Bhalle can be moderately healthy. The lentils provide protein and fiber, and the yogurt offers probiotics and calcium. However, it is deep-fried and often contains sugar, which adds calories and fat. To make it healthier, consider baking the bhallas instead of frying and reducing the amount of sugar.
Hard bhallas are usually the result of an improperly prepared batter. The two most common reasons are: 1) The batter was too runny or not ground smoothly. 2) The batter was not whisked for long enough to incorporate sufficient air. The batter must be light and fluffy, and it should float when a small drop is placed in water.
Yes, you can prepare the components in advance. The fried bhallas can be stored in an airtight container in the fridge for up to 3-4 days or frozen for a month. Soak them in warm water just before you plan to assemble and serve.
If your yogurt is sour, you can balance the taste by adding a bit more sugar. You can also mix in 2-3 tablespoons of milk or a spoonful of fresh cream while whisking to reduce the tartness and make it creamier.
Absolutely. Traditionally, Dahi Bhalle is often made with only urad dal. Adding moong dal is a popular technique to make the bhallas softer and easier to digest, but they will still be delicious with 100% urad dal.