Healthy Baked Dahi Bhalla: A Guilt-Free Indian Street Food Recipe
17 minutes
1289 reads
About Healthy Baked Dahi Bhalla: A Guilt-Free Indian Street Food Recipe
Craving the delicious taste of Dahi Bhalla without the guilt or the hygiene concerns of street food? This recipe lets you recreate this beloved North Indian street food classic in your own kitchen, using a healthier, baked approach. My version delivers all the fluffy, soft texture and tangy flavor you love, but with significantly fewer calories.Inspired by my love for chaat and a desire for healthier eating, I developed this baked Dahi Bhalla recipe. It's surprisingly easy to make, perfect for parties or a quick weeknight snack, and always impresses guests – they won't believe they're not fried!Get ready to enjoy a lighter, healthier take on a timeless favorite. This recipe cuts down on the oil without compromising on the authentic taste, making it a guilt-free indulgence.
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Recipe Time & More
Prep15 minutes
Cook2 minutes
Total17 minutes
Ingredients
For the Baked Bhallas
- 1/2 cup Mung Bean also known as split green lentils, green, split
- 1/2 cup Gram black, de-husked black lentils
- 1 tsp Asafoetida hing
- 1/4 tsp Salt or to taste
- 1/2 tsp Baking Soda
- 1 tbsp Vegetable Oil for greasing the molds
For the Dahi Bhalla Assembly
- 2 cup Yogurt or buttermilk, well-beaten for a smooth consistency
- 1 cup Tamarind Chutney store-bought or homemade
- 2 tbsp Cumin freshly roasted for best flavor, roasted, seeds
- 1 tbsp Chili Powder adjust to your spice preference, red
- 2 tbsp Ginger finely julienned or grated
- 2 Chili finely chopped, green, optional
- Salt black, to taste
- Chaat Masala to taste
- 1/4 cup Water for thinning the yogurt
- Coriander for garnish, to taste
Instructions
Prepare the Bhalla Batter
- Soak the split moong dal and urad dal in water overnight.
- Wash the soaked dal thoroughly, rubbing gently to remove any remaining husks.
- Grind the dal in a food processor until a coarse batter forms. Do not over-grind.
- Transfer the batter to a large bowl, cover, and let it rest for 5-7 hours, or until it becomes light and frothy.
- Add asafoetida, salt, and baking soda to the batter and mix well.
Bake the Bhallas
- Preheat your microwave.
- Grease silicon muffin molds lightly with oil.
- Fill each mold about 1/4 full with batter.
- Microwave for 1 1/2 to 2 minutes, or until the bhallas are cooked through and slightly firm.
- Remove from molds and let them cool for 2-3 minutes.
Assemble the Dahi Bhallas
- In a bowl, whisk together the yogurt and water to create a smooth, pourable consistency.
- Gently rinse the baked bhallas under cold water to remove any excess batter.
- Arrange the bhallas on a serving platter.
- Pour the yogurt mixture over the bhallas.
- Top with tamarind chutney, green chili, ginger, roasted cumin seeds, red chili powder, black salt, and chaat masala.
- Garnish with fresh coriander leaves.
Serve and Enjoy!
- Serve your healthy, baked Dahi Bhallas immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Dahi Bhallas
- For extra fluffy bhallas, let the batter ferment for a longer time, up to 8 hours.
- Don't over-grind the dal; a slightly coarse batter results in softer bhallas.
- Adjust the amount of red chili powder and green chilies to control the spice level.
- If you don't have silicon molds, you can use a small nonstick pan and cook the bhallas as small pancakes.
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Recipe Nutrition
Calories: 120kcalFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 108mg
Monika Patel
Articles: 71
9 Comments
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Such a delicious dish! Thank you.
This looks so good! Appreciate the share.
Excellent idea to use silicon moulds to bake the bhallas. Loved the tip to keep the bhallas immersed in buttermilk until serving with curd.
@plattershare – Mine as well… 🙂
One of my favorites… slurrp slurrp
Thanks mam
tempting
Wow, this looks fantastic!
This looks so good! Appreciate the share.