Dahi Bhalla Recipe

Overview

Dahi bhalla is made with fried lentil dumplings that are softened in water, gently squeezed, and covered with seasoned yogurt. The best bhallas are light enough to absorb yogurt but sturdy enough to hold their shape.

This version uses split and skinned urad dal for a soft, spongy texture. Plan ahead: the dal needs at least 4 hours to soak, and the assembled bhallas taste best after chilling for about 30 minutes.

Ingredients

• 1 cup (200 g) split and skinned urad dal
• 2 tablespoons water, plus more for grinding as needed
• 1 teaspoon finely grated fresh ginger
• 1 green chili, finely chopped, optional
• 1/2 teaspoon salt for the batter
• 1/4 teaspoon baking soda, optional
• 4 cups neutral oil, such as sunflower, canola, or peanut oil, for frying
• 4 cups lukewarm water, for soaking the fried bhallas
• 1 teaspoon salt, for the soaking water
• 3 cups (700 g) plain full-fat yogurt
• 1/2 teaspoon roasted ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt, or to taste
• 2 tablespoons milk or water, only if the yogurt is very thick
• 1/3 cup tamarind chutney, homemade or store-bought
• 1/3 cup mint-coriander chutney, homemade or store-bought
• 1/2 teaspoon roasted ground cumin, for serving
• 1/2 teaspoon Kashmiri chili powder or mild chili powder, for serving
• 2 tablespoons finely chopped fresh cilantro, for serving
• 1 tablespoon pomegranate seeds or sev, optional, for serving

How to make it

1. Rinse the urad dal under cool water until the water runs mostly clear. Put it in a bowl, cover with at least 3 inches of water, and soak for 4 to 6 hours. The grains should crush easily between your fingers when ready.

2. Drain the dal thoroughly for 10 minutes. Transfer it to a blender with the ginger, green chili, salt, and 2 tablespoons water. Blend to a thick, mostly smooth paste, stopping to scrape the sides. Add water 1 teaspoon at a time only when needed; a loose batter will absorb oil and make flat bhallas.

3. Transfer the batter to a bowl. Beat it firmly with a spoon or whisk for 3 to 4 minutes, or until it looks lighter and slightly fluffy. To check the consistency, drop a teaspoon of batter into a small bowl of water. It should float or rise slowly. If it sinks, beat for another minute or two. Fold in the baking soda, if using, just before frying.

4. Heat the oil in a deep, wide saucepan or kadai over medium heat to 170–175°C. Without a thermometer, drop in a tiny piece of batter: it should rise steadily with small bubbles and turn pale golden, not darken immediately.

5. Wet your fingers or use two small spoons to shape the batter into walnut-sized portions. Carefully slide 4 to 5 portions into the oil, leaving space between them. Fry for 4 to 5 minutes, turning every minute, until the bhallas are evenly golden and feel firm when gently pressed. Keep the heat moderate; high heat browns the outside before the center cooks.

6. Lift the fried bhallas onto a plate lined with paper towels. Stir 1 teaspoon salt into 4 cups lukewarm water and place the hot bhallas in it. Soak for 15 to 20 minutes, until they feel soft when pressed.

7. Whisk the yogurt with 1/2 teaspoon roasted cumin, the sugar, and 1/2 teaspoon salt. Add the milk or water a tablespoon at a time if needed; the yogurt should pour easily but still coat a spoon.

8. Remove one bhalla at a time from the soaking water and place it between your palms. Press gently to remove excess water without crushing it. Arrange the bhallas in a shallow serving dish and spoon the yogurt over them.

9. Drizzle with tamarind chutney and mint-coriander chutney. Sprinkle with roasted cumin, chili powder, and cilantro. Add pomegranate seeds or sev just before serving if using. Chill for 30 minutes for the flavors to settle, or serve immediately if preferred.

Expert tips

• Drain the soaked dal well before grinding. Excess water is the most common cause of thin batter and oily, dense bhallas.
• If the batter becomes too loose, blend 1 to 2 tablespoons of soaked, drained dal separately and stir it in. Do not add dry flour, which can make the texture heavy.
• Fry one test bhalla first. Break it open after it cools slightly: the center should be cooked and airy, not wet or pasty.
• For a slightly lighter texture, replace up to 1/4 cup of the urad dal with split yellow moong dal. Soak and grind it together with the urad dal.
• If the yogurt tastes sharp, add another 1/2 teaspoon sugar rather than making it very sweet. Adjust chutney separately so the dish stays balanced.

Serving and storage

Serve dahi bhalla chilled or cool as a snack, starter, or part of a festive meal. Assemble the dish at least 30 minutes before serving if you want the yogurt to soak into the dumplings.

Refrigerate leftovers in a covered container and use within 2 days. Keep the dish chilled rather than leaving it at room temperature for an extended period. Store chutneys separately when possible, and add sev or other crunchy toppings only at serving time.

Frequently asked questions

Can I make dahi bhalla without a blender?

Yes. Use a mortar and pestle or a sturdy food mill, working in small batches. The dal should become a thick, mostly smooth paste; a few tiny flecks are fine, but large pieces can make the bhallas uneven.

Why are my dahi bhallas hard in the center?

The batter may be too thick, the bhallas may be too large, or the oil may be too hot. Fry a smaller portion over medium heat and cook until it is evenly golden and firm before soaking.

Why did my bhallas absorb too much oil?

The batter may be too loose, the oil may be below about 170°C, or the pan may be overcrowded. Drain the dal carefully, use only enough grinding water to form a thick paste, and fry in small batches.

Can I prepare dahi bhalla ahead of time?

You can fry and soak the bhallas several hours ahead, then refrigerate them covered. Whisk and add the yogurt and chutneys closer to serving for the freshest flavor and appearance.

What can I use instead of urad dal?

For the closest texture, use a mixture of 3/4 cup urad dal and 1/4 cup split yellow moong dal. Using only moong dal works, but the bhallas will be less creamy and slightly firmer.