Meal Prep · Indian
Dahi Bhalla
Soft, fluffy lentil fritters soaked in creamy, spiced yogurt, a delightful Indian street food and festive treat.
Ingredients
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Step-by-step- Wash and soak the urad dal in plenty of water for at least 4 hours or overnight. Drain the dal thoroughly.
- Grind the soaked dal with grated ginger, green chili (if using), and a splash of water (just enough to make a thick, smooth paste) in a blender or food processor. The batter should be light and fluffy.
- Transfer the batter to a large bowl, add asafoetida and salt. Whisk vigorously for 5-7 minutes using your hand or an electric mixer until the batter becomes very light and airy. This is crucial for soft bhallas.
- Heat oil in a deep pan or kadai over medium heat. To check if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise immediately.
- Wet your hands, take small portions of the batter (about 1.5-2 tbsp each), and gently drop them into the hot oil. Fry 6-8 bhallas at a time, turning occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and place on an absorbent paper towel.
- Immediately after frying, drop the hot bhallas into a bowl of warm water for 15-20 minutes. This helps them become soft and spongy.
- While the bhallas are soaking, prepare the yogurt by whisking it until smooth. Add roasted cumin powder, red chili powder, and black salt to the yogurt, mix well.
- Gently squeeze excess water from each bhalla between your palms and arrange them in a serving dish.
- Pour the spiced yogurt generously over the bhallas, ensuring they are fully covered. Chill for at least 30 minutes to allow the flavors to meld.
- Before serving, drizzle with sweet tamarind chutney and green chutney. Garnish with a sprinkle of roasted cumin powder, red chili powder, pomegranate seeds, and fresh coriander leaves.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store bhallas in the spiced yogurt in an airtight container. The flavors will deepen over time.
Freezer Up to 1 month
Fry the bhallas and soak them in water, then squeeze out excess water. Freeze them in a single layer on a tray, then transfer to a freezer-safe bag. Thaw, then soak in warm water briefly before adding to yogurt.
Reheat Not applicable
Dahi Bhalla is typically served chilled or at room temperature. If frozen bhallas are used, thaw, soak in warm water, then assemble with fresh yogurt and chutneys.
Chef’s Corner
- **Batter Consistency is Key**: The dal batter must be light and airy. Whisking it vigorously incorporates air, making the bhallas soft and spongy. A good test is to drop a small amount of batter into a bowl of water; it should float.
- **Soaking in Warm Water**: Don’t skip soaking the fried bhallas in warm water. This step helps them absorb moisture, become incredibly soft, and release any excess oil.
- **Yogurt Quality**: Use fresh, thick, and slightly sour yogurt for the best taste. Whisk it well to remove any lumps.
- **Flavor Infusion**: For an extra layer of flavor, you can add a tempering (tadka) of mustard seeds, curry leaves, and green chilies to the yogurt before pouring it over the bhallas.
