Dahi Bhalla is a cherished Indian dish featuring lentil dumplings (bhallas) soaked in creamy yogurt and topped with tangy tamarind and mint-coriander chutneys. Seasoned with aromatic spices like cumin, chili powder, and chaat masala, it’s garnished with fresh coriander, crispy sev, and optional pomegranate seeds. This delightful snack offers a harmonious blend of textures and flavors—creamy, tangy, and spicy—all in one delicious bite.
Here’s a recipe for Dahi Bhalla.
Ingredients:
For Bhalla (Lentil Dumplings):
- 1/2 cup urad dal (skinned black gram lentils)
- 1/2 cup moong dal (split yellow mung beans)
- Salt to taste
- 1/2 teaspoon cumin seeds
- Oil for frying
For Serving:
- 2 cups thick yogurt
- Tamarind chutney
- Mint-coriander chutney
- Roasted cumin powder
- Red chili powder
- Chaat masala
- Salt to taste
- Chopped coriander leaves
- Sev (optional)
- Pomegranate seeds (optional)
- Boondi (crispy chickpea flour pearls, optional)
Instructions:
For Bhalla (Lentil Dumplings):
- Preparation:
- Wash and soak urad dal and moong dal separately for at least 4-6 hours or overnight.
- Grinding the Lentils:
- Drain the soaked lentils and grind them into a smooth batter separately, using very little water. The batter should be fluffy and light.
- Mix both batters together, adding salt and cumin seeds. Whip the batter well for a few minutes until it becomes light.
- Frying the Bhallas:
- Heat oil in a deep pan for frying. Wet your hands, take a small amount of batter, and drop it gently into the hot oil or use a spoon to form small roundels.
- Fry until the bhallas turn golden brown and crisp. Remove them from oil and drain excess oil and keep them aside for further process.
Assembling Dahi Bhalla:
- Soaking the Bhallas:
- Soak the fried bhallas in warm water for about 15-20 minutes. Squeeze out excess water by pressing them gently between your palms.
- Yogurt Mixture:
- Whisk the thick yogurt until smooth. Add a little water to get the desired consistency. Add salt to taste to the yogurt.
- Assembling:
- Place the squeezed bhallas in a serving dish.
- Pour the whipped yogurt over the bhallas, ensuring they are completely covered.
- Toppings and Seasonings:
- Drizzle tamarind chutney and mint-coriander chutney over the yogurt.
- Sprinkle roasted cumin powder, red chili powder, and chaat masala according to your taste.
- Garnish with chopped coriander leaves, sev, pomegranate seeds, and boondi for added texture and flavor.
Dahi Bhalla is ready to be served chilled as a refreshing and flavorful snack or appetizer! Adjust the toppings and spices based on your preferences.
