Dahi Bhalle
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.Rinse urad dal and moong dal thoroughly under running water. Soak them together in ample water for at least 5-6 hours or overnight.
- c.Drain the water completely. Transfer the soaked dals, chopped ginger, and green chilies to a high-speed blender or grinder.
- d.Grind to a smooth, thick, and fluffy batter. Add 1-2 tablespoons of cold water only if absolutely necessary to aid grinding. The batter must be thick, not runny.
- e.Transfer the batter to a large bowl. Add hing and 0.5 tsp of salt. Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 7-8 minutes. This step is crucial for incorporating air, which makes the bhallas light and spongy.
- f.To test the batter, drop a small dollop into a bowl of water. If it floats immediately, the batter is perfectly aerated and ready.
- 2
Step 2
- a.Fry the Bhallas
- b.Heat oil in a kadai or deep pan over a medium flame. The oil should be moderately hot, not smoking.
- c.Wet your hands or a spoon. Take a lemon-sized portion of the batter and carefully slide it into the hot oil. Do not overcrowd the pan; fry 4-5 bhallas at a time.
- d.Fry for about 6-8 minutes, turning them occasionally, until they are evenly cooked, crisp, and have a beautiful golden-brown color.
- e.Remove the fried bhallas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- 3
Step 3
- a.Soak the Bhallas
- b.In a large bowl, combine 4 cups of warm (not hot) water with 1 tsp of salt. Mix well.
- c.Add the freshly fried bhallas directly into the warm salted water. Let them soak for 20-25 minutes.
- d.The bhallas will absorb water, soften significantly, and increase in size.
- 4
Step 4
- a.Prepare the Yogurt
- b.While the bhallas are soaking, prepare the yogurt. In a mixing bowl, add the chilled curd.
- c.Whisk the curd vigorously until it is completely smooth, creamy, and free of lumps. For an extra-smooth texture, you can pass it through a fine-mesh sieve.
- d.Add the sugar and 0.5 tsp of salt to the whisked curd. Mix well until everything is fully dissolved.
- e.Taste and adjust the sweetness or saltiness if needed. Keep the prepared yogurt chilled in the refrigerator.
- 5
Step 5
- a.Assemble the Dahi Bhalle
- b.After soaking, take one bhalla at a time and gently press it between your palms to squeeze out all the excess water. Be firm but gentle to avoid breaking it.
- c.Arrange the squeezed bhallas in a single layer on a serving platter or in individual bowls.
- d.Generously pour the chilled, sweetened yogurt over the bhallas, ensuring they are fully submerged.
- e.Drizzle with sweet tamarind chutney and spicy green chutney according to your preference.
- f.Sprinkle the top with roasted cumin powder, red chili powder, chaat masala, and kala namak.
- g.Garnish with fresh pomegranate seeds and finely chopped coriander leaves.
- h.For the best flavor, chill the assembled Dahi Bhalle in the refrigerator for at least 30-60 minutes before serving. This allows the bhallas to absorb the delicious yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to soft bhallas is a light, airy, and well-aerated batter. Do not skip the whisking step.
- 2Fry the bhallas on a consistent medium flame. Frying on high heat will brown them quickly from the outside while leaving the inside uncooked.
- 3Soaking the fried bhallas in warm water is essential to make them soft and to remove excess oil.
- 4Always use fresh, thick, full-fat yogurt. If your yogurt is too sour, you can add a little milk while whisking to balance the taste.
- 5For perfectly uniform bhallas, use a small ice cream scoop to drop the batter into the oil.
- 6Assemble the Dahi Bhalle just before serving or a few hours ahead. Do not leave them in the yogurt overnight as they can become too soggy.
- 7You can make the bhallas ahead of time. After soaking and squeezing, store them in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Stuffed 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.
Healthier Baked VersionHealthier Baked Version
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.
Vegan Dahi BhalleVegan Dahi Bhalle
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.
Dahi GujiyaDahi Gujiya
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.
Why this is on our healthy list.
Rich in Protein
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.
Probiotic Power
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.
Source of Calcium
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.
Provides Energy
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.
Frequently asked questions
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.