Dahi Bhalla: Irresistibly Soft Lentil Dumplings in Yogurt
7 hours 40 minutes
815 reads
About Dahi Bhalla: Irresistibly Soft Lentil Dumplings in Yogurt
Imagine airy lentil dumplings, melt-in-your-mouth tender, swimming in a cool bath of creamy yogurt and vibrant chutneys. This Dahi Bhalla recipe isn't just classic Indian chaat—it's an experience.We've elevated the traditional with a touch of sweetness from plump raisins and an aromatic dance of ginger and coriander. The result? An explosion of flavors and textures that will tantalize your taste buds.Perfect for festive occasions like Holi and Diwali, or any time you crave a delightful brunch, lunch, or snack, this Dahi Bhalla is guaranteed to impress.
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Recipe Time & More
Prep7 hours
Cook40 minutes
Total7 hours 40 minutes
Ingredients
For the Bhallas
Instructions
- Drain the soaked urad dal and grind it in a blender or food processor until smooth. Add a little water only if necessary to facilitate grinding. The batter should be thick, not runny.
- Transfer the batter to a bowl. Add the salt, grated ginger, and 2 tablespoons of chopped coriander. Mix well to combine.
- Heat the oil in a deep skillet or wok over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle gently and rise to the surface.
- Take a small portion of the batter in your wet palm and shape it into a small, slightly flattened ball (about 1.5 inches in diameter). Press a few raisins into the center of each ball.
- Gently slide the bhallas into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry them until golden brown and cooked through, about 5-7 minutes, turning occasionally for even browning.
- Remove the fried bhallas from the oil and immediately place them in a bowl of warm water. Soaking helps them soften and become fluffy. Let them soak for about 20-30 minutes.
- While the bhallas are soaking, prepare the tamarind chutney. Extract the pulp from the soaked tamarind by pressing it through a fine-mesh sieve or cheesecloth, discarding the solids. Alternatively, you can use ready-made tamarind paste.
- In a saucepan, combine the tamarind pulp, jaggery (or sugar), black salt, cumin powder, black pepper, and salt. Bring the mixture to a simmer over medium heat, stirring constantly until the jaggery dissolves and the chutney thickens slightly.
- To serve, gently squeeze the water out of the soaked bhallas. Arrange them on a serving platter. Top with yogurt, tamarind chutney, and a sprinkle of remaining chopped coriander and raisins.
Recipe Notes
Good To Know
- For extra-soft Bhallas, soak them in warm water after frying for about 15 minutes, then gently squeeze out excess water before adding to the yogurt. This helps them absorb the flavors beautifully.
- For a healthier version, try steaming or air-frying the Bhallas instead of deep frying. They'll remain fluffy and light with less oil.
- Customize the toppings with a mix of roasted cumin powder, crushed papdis, and finely chopped pomegranate for added crunch and bursts of flavor.
- Prepare the Bhallas and chutneys a day ahead and assemble just before serving. This saves time and allows the flavors to meld.
Expert Tips
- Use thick Greek yogurt for a creamier, richer Dahi Bhalla experience.
- Adjust the spice level of the chutneys to your preference by adding more or less green chilies or red chili powder.
- For a visually appealing presentation, garnish the Dahi Bhalla with fresh coriander leaves and a drizzle of tamarind chutney.
Storage Instructions
- Dahi Bhalla is best enjoyed fresh. However, if you have leftovers, store them separately in airtight containers in the refrigerator. The Bhallas can be stored for up to 2 days, and the chutneys can be stored for up to a week.
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Dahi Bhalla Or Dahi Vada
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Recipe Nutrition
Calories: 147kcalFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 2280mg
Neha Paliwal
Articles: 87
5 Comments
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Looks incredible! Thanks for the details.
Wow, this looks fantastic!
What a delicious idea! Thanks for sharing.
Such a tempting dish! Thank you.
Such a lovely dish! Thanks for sharing.