Indian · snack
Dahi Bhalla Soft, golden urad dal fritters soaked in water, squeezed, then smothered in sweetened yogurt and topped with tamarind and green chutneys, cumin, chili and chaat masala. A classic North Indian chaat that is cool, tangy and sweet-spicy.
total 5 hr
prep 20 min
cook 20 min
servings 6 Keep this recipe Add a copy of Dahi Bhalla to your Saucepan library.
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Back to 6 servings For the bhalla 0.75 cup urad dal (split, dehusked black gram), soaked 4-8 hours or overnight, then drained 2 tbsp moong dal (split yellow lentils), optional, soaked with the urad dal 2 green chilies, chopped 0.5 inch ginger, grated 0.5 tsp cumin seeds 1 pinch asafoetida (hing) 0.5 tsp salt, plus more to taste 0.25 cup water, for grinding, add sparingly oil, for deep frying For the topping 3 cups plain yogurt (dahi), thick and chilled 3 tbsp sugar, adjust to taste 0.25 tsp salt, for the yogurt 0.5 tsp roasted cumin powder 0.25 tsp red chili powder 0.25 tsp black salt (kala namak) For serving 3 tbsp tamarind chutney, sweet tamarind chutney 2 tbsp green chutney, mint or cilantro chutney 2 tbsp fresh cilantro, finely chopped, for garnish sev, optional, for garnish pomegranate arils, optional, for garnish
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1 Step 1: Soak the urad dal (and moong dal, if using) in plenty of water for 4 to 8 hours or overnight. Drain well.2 Step 2: Grind the drained dal with the green chilies, ginger, cumin, asafoetida, salt and about 3 tablespoons of water to a thick, smooth batter, adding water only a little at a time.3 Step 3: Beat the batter with a spatula or whisk for 2 to 3 minutes until light and fluffy. It is ready when a small spoonful floats in water.4 Step 4: Heat oil for deep frying over medium heat, neither too hot nor cold. Drop in spoonfuls of batter (wet your hands or spoon to shape them round), 3 or 4 at a time without crowding.5 Step 5: Fry, turning often, for 8 to 10 minutes until golden brown and crisp on all sides and cooked through. Drain on paper towels and fry the remaining batter.6 Step 6: Soak the fried bhalla in warm water for 15 to 20 minutes until they swell and soften, then gently squeeze each one between your palms to remove excess water.7 Step 7: Whisk the yogurt with the sugar and salt until smooth. Thin with a splash of water or milk if needed to a pourable consistency.8 Step 8: Arrange the bhalla on a serving platter and pour the sweetened yogurt over them. Refrigerate for at least 30 minutes to 2 hours so they absorb the yogurt.9 Step 9: Just before serving, drizzle with tamarind and green chutneys, then sprinkle with roasted cumin, red chili powder and black salt. Top with cilantro, sev and pomegranate arils.getsaucepan.com/r/6cdad487-311c-5548-b5f1-d1780ad47259
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