You don’t need a special occasion to indulge in these lip-smackingly delicious Dahi bhallas, and the best part, they’re loved and relished by children and adults alike!
Whether it be Holi, Diwali, birthday celebrations, or anniversaries – Dahi Bhalla was always on the menu. Honestly speaking, this is one of the things I miss the most while staying away from home – Indian Street food. No matter wherever I go, my love for street food is endless, and nothing can replace it. Therefore, to satisfy my chaat cravings, I always store some fried Bhallas/vadas along with a jar full of green chutney and Tamarind chutney ready in my refrigerator. A bowl of this classic comfort food is guaranteed to brighten a gloomy day.
Collectively it means, deep-fried lentil fritters served with yogurt. It is a popular North Indian street food that no one can resist. Dahi Bhalla goes by many names, including Dahi bara (in Orissa), Dahi vada (in the South), Dahi Bhalla (in Punjabi), and dahi baray (in Marathi). Even though this recipe affectionately has multiple names, it is super easy to make, has a short ingredients list, and comes together quickly. Today, the recipe that I am sharing is the Dahi Bhalla recipe, made with a blend of 2 different lentils: urad dal (split black gram without skin) and moong dal (split yellow lentils), and is typically made in a round shape. Dahi Vada (the South version) is traditionally prepared with urad dal (split black gram without skin) and is made in a donut shape. Furthermore, the South Indian version is often topped with a tempering of curry leaves, green chilies, and hing (asafoetida).
» Lentils – For this recipe, I have used a blend of Urad ki dhuli dal (split black gram without skin), and Yellow Moong Dal (Split Yellow lentils) as the texture of both the lentils complement each other perfectly. » Seasonings – To keep it simple, I have added salt and roasted cumin seeds to the lentils. However, if you like, you can flavor the bhallas with ginger paste and green chili too. » Water – Just a small amount to grind the bhallas. Do not add too much water to the Bhalla mixture then; you’ll need to compensate it with extra dry ingredients. » Yogurt – That’s our main ingredient; the addition of yogurt is what completes this dish as – Dahi Bhalla. Use thick, creamy yogurt for this recipe. » Spices – To season the yogurt (dahi) in this recipe, add spices like red chili powder, roasted cumin seeds, and salt. I have added a small amount of sugar to the dahi as the sweetness from the sugar will counteract any sour flavor of the yogurt. » Garnishes – These are our showstoppers. Dress up your Dahi Bhalla plate with a generous amount of green chutney, tamarind chutney, red chili powder, chaat Masala, and thin sev.
2. Grind the lentils and make the batter – After the soak time is over, drain and rinse the lentils again. Add the lentils to a food processor or blender, add 2 tablespoons water, and pulse into a fine paste. Open the blender and scrape the lentils from the sides, add another tablespoon of water, and pulse again. Do not add all the water at once; add it in batches. Pour just enough water to grind the dal into a thick yet fine paste. The batter should be thick and of dropping consistency.
Beat the batter – This is the most important step. Whisk the Bhalla batter for about 5-6 minutes or until it is well aerated and double in size. You can use either a hand whisk, electric whisk, or a stand mixer to aerate the batter.
Test the batter – Before you proceed to the next step, test your bhalla batter. Take a small portion of the batter and drop it in a glass of water. If it floats on top, you are all set, but if it sinks, then you need to whisk for a few more minutes until you attain that texture. Perform the water test again and then proceed. Just remember the batter should FLOAT in water.
Soak the bhallas – Add the cooled bhallas to a pan of hot water. Cover and let them soak for about 15-20 minutes. Bhallas will soak up the water, and double in size and become soft. After the desired time is over, take each bhalla out of the warm water and gently press it between your plans to remove excess water. Set it on a plate. Repeat this process with all the bhallas.
Cover the dahi bhallas with an extra layer of yogurt.
Cover with plastic wrap and store in the refrigerator. Dai bhalla tastes good when chilled.
Follow the measures below correctly, and you will make the perfect melt-in-your-mouth kind of Dahi Bhallas. » Rinse – Always rinse the lentils until tap water until the water runs clear. Rinsing removes all the dust or debris. » Use the right ratio- Use the combination of 3/4 urad dal and 1/4 yellow moong dal for best results. This gives our dahi bhallas a more pronounced flavor of urad dal in this recipe. However, you can always opt for half of yellow moong dal and half of urad dal to balance out the flavors. » Consistency – The batter’s consistency should be thick; therefore, be careful while adding the water. Please ensure that you do not add too much water to the batter at a time. Adding all the water at once will result in a runny batter that will be hard to fix. » Spices – I prefer roasted cumin seeds to flavor the yogurt as it lends a nice earthy taste and flavor to dahi bhallas. » Whisk – Whisk the bhalla batter for about 8-10 minutes with an electric beater or stand mixer until it’s light and airy: just like a cake batter. This step is essential as whisking incorporates air into the batter, and the bhallas will turn out soft and fluffy. » Equal-sized bhalla – To ensure that you get the same-sized bhallas every time, use an ice cream scoop. Fill the ice cream scoop with bhalla batter and drop it slowly into the oil. You can lightly grease the scoop for an easy slide-out of the batter. » Oil temperature – Do not fry the bhallas on high heat. The oil should be medium-hot. To check that, drop a little batter in the oil; if it gently floats to the top, the oil is ready. Frying them in hot oil will result in uncooked bhallas. Likewise, if the bhallas are cooked in moderately hot oil, they will soak up oil. » Fry in batches- Do not overcrowd the pan with too many bhallas. Leave some space around for the bhallas to expand during frying. » Soak dahi Bhallas – Always soak the dahi bhallas in warm water for 15-20 minutes. Bhallas will expand when soaked, so be sure there is enough room and water in the pan for your bhallas to expand and double in size. » Remove water – After the desired soak time is over, gently press the bhallas in between your palms to remove excess water. Handle the soaked bhallas gently as they are extremely soft at this point and may break if pressed hard. » If you are short on time, you can soak the lentils in warm water for 3-4 hours.
The assembled dahi baray ( one that is garnished with chutneys) will stay well for 2 days in the refrigerator. If you have Dahi baray that are already dipped in water, press the bhallas to remove all the water. Wrap them in a paper towel and store them in a plastic bag. They can stay good in the refrigerator for 1-2 days.
Freezing!
Dahi Bhalla freezes beautifully. I have been doing this for many years; I often cook up a big batch of Dahi bhallas and freeze it for later use. It’s a real-time saver. To freeze the dahi bhallas, allow them to cool comfortably. Transfer them to a freezer-friendly bag and press the bag gently from the top to squeeze out all the air from inside. This process will prevent the bhallas from freezer burn. Bhallas are ready for freezing. If stored well, they will stay well for 2 months. When ready to use again, defrost the bhallas for 1-2 hours at room temperature. Heat water in a pan and soak the bhallas in lukewarm water for 15-20 minutes. Gently press them in between your palms to remove all the water. Dip them in a yogurt mixture and decorate them to your liking.
Let Me Know What You Think!
Should you make this light and fluffy Dahi bhalla recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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