Dahi Bhalla
Soft lentil dumplings soaked in creamy yogurt and chutneys.
About this dish
A quintessential street food of Punjab and Delhi, Dahi Bhalla is the crown jewel of the 'chaat' family. These are lentil fritters that are soaked in water to become incredibly soft and then submerged in chilled, sweetened yogurt. The contrast between the cold yogurt, spicy chutneys, and earthy lentil dumplings makes it a refreshing favorite during hot summers and festive occasions like Holi.
Ingredients
The Bhalla Batter
- 1 cup Urad Dal (split black gram), soaked for 6 hours
- 2 tbsp Moong Dal (yellow lentil), soaked for 6 hours
- 1-inch Ginger, chopped
- 2 Green chilies
- 1/2 tsp Salt
- 1/4 tsp Hing (Asafoetida)
- Oil for deep frying
The Assembly
- 1 kg Thick Yogurt, whisked smooth
- 3 tbsp Sugar
- 1 cup Tamarind Chutney (Sweet)
- 1/2 cup Mint-Coriander Chutney (Spicy)
- 2 tsp Roasted Cumin powder
- 1 tsp Black salt
- 1 tsp Red chili powder
- Pomegranate seeds and fine Sev for garnish
Method
- 1
Lentil Preparation
Drain the soaked dals completely. Grind them into a thick, smooth paste with minimal water (use only 1-2 tablespoons), adding the ginger and green chilies. The batter must be thick enough to hold its shape when dropped from a spoon.
- 2
Aerating the Batter
Transfer the batter to a large bowl. Use your hand or a whisk to beat the batter in one direction for 10-12 minutes. This incorporates air, making the bhallas light and fluffy. Test it by dropping a tiny ball of batter into a bowl of water; if it floats, it's ready.
- 3
Frying the Bhallas
Heat oil in a kadai on medium heat. Wet your palms, take small portions of batter, and gently drop them into the oil. Fry on medium-low heat for 6-8 minutes, turning occasionally until they are pale golden. Do not fry on high heat, or the insides will remain raw.
- 4
The Soaking Process
Prepare a large bowl of lukewarm water mixed with a pinch of hing and salt. Immediately drop the fried bhallas into this water. Let them soak for at least 30-40 minutes. They will swell and become pale in color.
- 5
Preparing the Yogurt
While the bhallas soak, whisk the cold yogurt with sugar and a little salt until perfectly smooth and creamy. The yogurt should be thick enough to coat the back of a spoon.
- 6
Squeezing and Plating
Take each soaked bhalla and gently press it between your palms to squeeze out the excess water without breaking it. Place 2-3 bhallas on a serving plate.
- 7
Dressing the Dish
Generously pour the sweetened yogurt over the bhallas until they are completely covered. Drizzle the tamarind chutney and green chutney in decorative swirls.
- 8
Final Seasoning
Sprinkle roasted cumin powder, black salt, and red chili powder over the top. Garnish with a few pomegranate seeds and fine sev for crunch. Serve immediately while the yogurt is cold.
Notes & variations
- Never skip the aeration step; it is the difference between a hard rock and a soft cloud.
- The soaking water should be warm, not hot, to ensure even softening.
- Bhallas can be fried a day in advance and stored in the fridge before soaking.
- For a healthier version, you can steam the batter in idli molds, though the flavor will differ.
Serve with
Best enjoyed as a standalone snack or as a side to a spicy North Indian meal.
Cook's note
Adding a little moong dal to the urad dal makes the bhallas much easier to digest and adds a lighter texture.