Dahi Bhalla
Soft fried lentil dumplings soaked in thick sweetened yogurt and topped with tangy chutneys, a cooling chaat found across Delhi, especially during festive gatherings.
- Prep
- 300 min
- Cook
- 25 min
- Total
- 325 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadai
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 11 g
- calories
- 260 kcal
Instructions
- 1
Whisk the ground urad dal batter well until it is light and fluffy.
- 2
Deep fry small spoonfuls of the batter until you get golden bhallas (fried dumplings).
- 3
Soak the fried bhallas in warm water for 15 to 20 minutes to soften.
- 4
Gently press each bhalla between your palms to squeeze out extra water.
- 5
Place the softened bhallas in a serving bowl.
- 6
Pour plenty of whisked yogurt over the bhallas.
- 7
Drizzle with tamarind and green chutneys. Sprinkle with roasted cumin and red chilli powder.
- 8
Chill in the fridge briefly before serving.
Chef's tips
Whisk the batter well before frying so the bhallas turn out light and spongy. This helps them soak up the yogurt without turning dense.
Ingredient substitutions
- urad dal → a mix of urad and moong dal for a softer texture
Storage
Fried bhallas can be refrigerated for a day before soaking; assembled dish should be eaten fresh.
Reheating
Not applicable; served cold.
Common mistakes to avoid
- •Skipping the water soak, which leaves the bhallas oily and heavy.
Serving suggestions
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