Punjabi Dahi Bhalla
Soft, spongy lentil dumplings soaked in water, dunked in whisked yogurt and topped with tangy tamarind chutney, roasted cumin and crunchy sev.
- Prep
- 240 min
- Cook
- 20 min
- Total
- 260 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Blender
- •Kadhai for frying
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 280 kcal
Instructions
- 1
Grind the soaked urad dal with ginger and a little water into a thick batter. Whisk it well to trap plenty of air.
- 2
Heat the oil for deep-frying. Drop in spoonfuls of batter and fry until you have small, golden dumplings (bhalla).
- 3
Soak the fried bhalla in warm water for 15-20 minutes until soft. Gently squeeze out the extra water with your palms.
- 4
Whisk the yogurt with a little sugar and salt until completely smooth.
- 5
Place the soaked bhalla on a serving plate. Pour plenty of the whisked yogurt over them.
- 6
Drizzle with tamarind chutney and mint coriander chutney.
- 7
Sprinkle roasted cumin powder and red chilli powder over the top. Scatter crunchy sev (fried chickpea noodles) and serve chilled.
Chef's tips
Whisk the batter well to make light, spongy bhalla that absorb water easily. Use warm water rather than hot water so the dumplings do not break apart.
Ingredient substitutions
- urad dal → a mix of urad and moong dal for a lighter bhalla
Storage
Bhalla can be fried ahead and refrigerated a day; assemble with yogurt just before serving.
Reheating
Not applicable; served cold.
Common mistakes to avoid
- •Not whisking the batter enough, which makes the bhalla dense and hard.
- •Serving without soaking long enough, which leaves the centre dry.
Serving suggestions
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