Dahi Bhalla is a delicious and flavorful dish that is enjoyed for its unique combination of textures and flavors. The soft and fluffy lentil dumplings soaked in creamy yogurt, along with tangy tamarind chutney and spicy chaat masala, create a harmonious blend that is both refreshing and satisfying. The contrasting elements of sweet, tangy, and spicy make Dahi Bhalla a delightful treat for the taste buds, offering a burst of flavors with every bite.
Dahi Bhalla are essentially lentil fritters immersed in yogurt. ‘Dahi’ refers to yogurt, while ‘Baray’ signifies deep-fried lentil fritters. To make the fritters, soaked lentils are ground into a paste and then fried to create the ‘Baray’. These lentil fritters are softened by soaking them in hot water before being added to a yogurt base. Toppings are then added for extra flavor. The fritters themselves are soft and airy, while the yogurt is creamy and light. The addition of spicy condiments and chutneys provides a burst of flavor that contrasts beautifully with the yogurt’s lightness.
Dahi Bhalla also serve as the foundation for Dahi Baray Chaat or Dahi Bhalla Chaat. To prepare the chaat, additional ingredients like chickpeas (chole), onions, tomatoes, and potatoes are combined, along with Paapri, creating a delightful mixed-style chaat.
“Where creamy meets crispy, and tangy meets spicy, creating a harmony of flavors that lingers long after the last bite”
Dahi Bhalla
Print RecipeIngredients
- ¼ cup + 2 tbsps. Dal Maash
- 2 tbsp chana dal
- ¾ cup water, for soaking
- 1 small garlic clove, roughly chopped
- ¼ inch ginger, roughly chopped
- ¼ - ½ tsp red chili powder
- ½ tsp sea salt
- ½ tsp cumin seeds, add after blending
- ¾ tsp baking powder
- Neutral oil, for frying
- 2 cups (490 g) plain whole-milk yogurt
- ½ cup (115 g) whole milk
- ¼ cup water
- 2 tbsp cane sugar
- ½ tbsp chaat masala
- ¼ tsp red chili powder
- ½ tsp sea salt
Instructions
- In a small bowl, place the lentils. Rinse them thoroughly under cold water until the water runs clear, then drain. Add water for soaking. Cover the bowl and let the lentils soak at room temperature for a minimum of 8 hours, or up to 24 hours.
Step 1 - Thoroughly strain the lentils, saving the lentil water. Transfer the lentils to a blender along with ¼ cup of the saved lentil water. Add garlic, ginger, red chili powder, and salt. Blend for 2-3 minutes, pausing to scrape down the sides as needed, until the mixture is smooth without any lentil grains remaining. It should have a thick, smooth consistency, thicker than pancake batter. If it struggles to blend and requires more water, add another tablespoon of reserved water and blend until smooth (Don’t add more water after this).
- Transfer the mixture to a bowl or the bowl of a stand mixer with a whisk attachment. Add cumin seeds and baking powder. Whisk the batter vigorously for 1 minute to incorporate air. Alternatively, use a stand mixer with a whisk attachment and whisk on medium-high speed for 1 minute. To test consistency, drop a small amount of batter into a bowl of water. If it doesn’t float, continue whisking for another minute.
- Heat oil in a large frying pan over medium heat. Using a spoon, drop spoonful of the batter into the hot oil, and fry until golden brown on all sides. Maintain the oil temperature at medium to ensure the batter crisps up on the outside while cooking through on the inside. If the batter appears too thin, it may indicate an excess of baking soda or water. In such a situation, adjust the consistency by adding a bit of besan (chickpea flour).
Step 4 - Remove the fried lentil fritters from the oil and allow them to drain on a paper towel or in a strainer. At this point, you can let the fritters cool completely, place them in a Ziplock bag, and store them in the freezer.
- In a large bowl, pour warm water and add a few pinches of asafoetida (optional). Place the fried lentil fritters in the water and allow them to soak for 15 to 30 minutes until they become soft and fluffy. If you’re pressed for time, you can add the fritters directly to boiling water, but be cautious as they may become too soft. Monitor them closely and adjust the soaking time accordingly.
Step 6 - Take out the fritters from the water individually, gently pressing them between your palms to eliminate any excess water. Arrange the fritters on a plate or platter if serving separately, otherwise, add them directly to the prepared yogurt mixture.
- Combine the yogurt, milk, and salt in a bowl. Whisk until smooth, then gradually add water to achieve the desired consistency. The yogurt mixture should be thick enough to pour smoothly but not excessively thin.
Step 8 - For best results, let it sit for at least 30 minutes to allow the lentil fritters to soak up the yogurt, but if you’re eager, you can start enjoying right away. If you plan to wait longer, cover and refrigerate until serving time. Before serving, garnish with Imli ki Chutney, Green Chutney, chopped red onions, chaat masala, and a sprinkle of red chili powder for added color. Serve chilled or at room temperature, with toppings served on the side.
Dahi Bhalla
