About Dahi Bhalla
Dahi Bhalla is a beloved and refreshing Indian street food, often enjoyed as a snack or appetizer, especially in the northern regions of India. It is made by soaking soft lentil fritters in creamy yogurt and garnishing with an array of tangy, spicy chutneys and seasonings. The combination of the cool yogurt, spicy tamarind chutney, and crunchy fritters creates a mouth-watering explosion of flavors that is irresistible to most.
How to make Dahi Bhalla:
The main component of Dahi Bhalla is the fried fritters, which are made from ground urad dal (split black gram) and sometimes moong dal (yellow lentils) for added softness. The dal is soaked for several hours and then ground into a smooth batter. A small amount of baking soda can be added to the batter to make the fritters fluffier and more porous, allowing them to soak up the yogurt more effectively.
The fritters are deep-fried until they turn golden brown and crisp on the outside, while remaining soft on the inside. This crispy texture on the outside contrasts beautifully with the soft, spongy texture of the soaked bhallas.
The main component of Dahi Bhalla is the fried fritters, which are made from ground urad dal (split black gram) and sometimes moong dal (yellow lentils) for added softness. The dal is soaked for several hours and then ground into a smooth batter. A small amount of baking soda can be added to the batter to make the fritters fluffier and more porous, allowing them to soak up the yogurt more effectively.
Ingredients need for Dahi Bhalla Recipe:
For the Dahi Bhalla:
1 cup Urad dal (split black gram)
1/4 cup Moong dal (yellow lentils) (optional, can be used for softness)
1/2 tsp Baking soda (optional, for fluffiness)
Salt to taste
Water (for soaking and blending)
Oil (for frying)
For the Toppings:
2 cups Fresh yogurt (whisked)
1-2 tbsp Tamarind chutney (sweet)
1-2 tbsp Mint-coriander chutney (optional)
1/2 tsp Roasted cumin powder
1/2 tsp Red chili powder
1/2 tsp Black salt
Fresh coriander leaves (for garnish)
Chaat masala (optional)
Instructions for Dahi Bhalla Recipe:
Soak the Lentils: Wash the urad dal and moong dal (if using) thoroughly and soak them in water for 4-6 hours or overnight.
Make the Bhalla Batter: Drain the soaked lentils and grind them to a smooth, thick batter using a little water (the batter should not be runny). Add salt and baking soda (optional) to the batter and mix well. Let the batter rest for about 15-20 minutes.
Fry the Bhallas: Heat oil in a pan or deep fryer for frying. Wet your hands and drop small portions of the batter into the hot oil to form small fritters. Fry on medium heat until golden brown and crisp. Make sure to flip them halfway through. Once fried, remove them and drain the excess oil on a paper towel.
Soak the Bhallas: In a large bowl, add warm water and soak the fried bhallas for about 15-20 minutes until they become soft and spongy. Gently squeeze out excess water from the bhallas by pressing them between your palms.
Assemble the Dahi Bhalla:
Arrange the soaked bhallas on a serving plate.
Pour whisked yogurt generously over the bhallas.
Drizzle tamarind chutney and mint-coriander chutney (optional) over the yogurt.
Sprinkle roasted cumin powder, red chili powder, black salt, and chaat masala for extra flavor.
Garnish and Serve: Garnish with fresh coriander leaves and serve chilled.
Serving Suggestions for Dahi Bhalla Recipe :
Dahi Bhalla is often enjoyed as part of a larger spread during parties or festivals, and can be served with pani puri, samosas, or kebabs. It is also commonly found in chaat stalls across India, where it is relished by people of all ages.
In short, Dahi Bhalla is a delightful mix of textures and flavors that offers a refreshing and savory taste experience, making it a beloved dish in Indian cuisine!
Enjoy your delicious Dahi Bhalla as a refreshing snack or appetizer.
