Dahi Bhalla Recipe
Dahi Bhalla is a cooling, crowd-pleasing chaat of soft lentil dumplings soaked until pillowy, then dressed in whisked yogurt, sweet tamarind chutney and a shower of spices. Every spoonful is creamy, tangy and gently spiced. It is a favourite at family gatherings and festive tables across South Asia.
- Prep time
- 35 mins
- Cook time
- 20 mins
- Total time
- 55 mins
- Servings
- 4 servings
- Calories
- 380
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Ingredients
- 1 cup urad dal, soaked overnight
- 1/2 teaspoon cumin seeds
- 1 green chilli, finely chopped
- 1 teaspoon grated ginger
- 1/4 teaspoon baking soda
- Oil, for deep frying
- 2 cups plain yogurt, whisked smooth
- 1 teaspoon sugar
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chilli powder
- 4 tablespoons each tamarind chutney and mint chutney
- 2 tablespoons sev (crunchy chickpea noodles) and chopped fresh coriander
- Salt to taste
Instructions
- Drain the soaked urad dal and grind it to a thick, smooth batter with just a splash of water. Beat the batter vigorously for 3 to 4 minutes until light and fluffy.
- Fold in the cumin seeds, green chilli, ginger, baking soda and salt. The batter should be thick enough to hold its shape on a spoon.
- Heat oil in a deep pan over medium heat. Drop tablespoonfuls of batter into the oil and fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp outside.
- Transfer the fried bhallas to a bowl of warm salted water and soak for 15 minutes. Gently squeeze out the water without breaking them.
- Whisk the yogurt with the sugar and a pinch of salt until smooth and pourable.
- Arrange the soaked bhallas on a serving plate, pour over the yogurt, then drizzle with tamarind and mint chutneys.
- Sprinkle with roasted cumin powder, chaat masala and red chilli powder, then top with sev and coriander. Serve chilled or at room temperature.
Pro tips
- Beating the batter well is the secret to soft bhallas; it should look pale and airy.
- Soaking in warm water makes the dumplings melt-in-the-mouth soft, so do not skip this step.
- Keep the yogurt slightly sweetened and well whisked so it coats the bhallas evenly.
- Assemble just before serving so the sev stays crunchy.
Frequently asked questions
Can I make Dahi Bhalla ahead of time?
Yes. Fry the bhallas a day ahead and keep them in an airtight container. Soak them in warm water for 15 minutes just before assembling.
Why are my bhallas hard instead of soft?
Usually the batter was under-beaten or too thin. Beat it until fluffy, keep it thick, and do not skip the warm-water soak.
Can I use Greek yogurt for Dahi Bhalla?
Yes, but thin it with a little water or milk first, since Greek yogurt is much thicker than the traditional whisked yogurt.
