Dahi Bhalla
Veg
Soft urad dal fritters soaked until spongy, nestled in chilled whipped yogurt, and layered with tamarind chutney, green chutney, chaat masala, and pomegranate — a Lucknawi street and home staple.
Cuisines
Awadhi
Punjabi
Delhi
Best for
Snacks
Lunch
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | urad dal (split black gram) |
| 1/4 cup | moong dal (split green gram) |
| 1 cup | yogurt |
| 1/2 teaspoon | cumin seeds |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | black salt |
| 1 teaspoon | ginger, grated |
| 2 tablespoons | raisins |
| 1 tablespoon | coriander leaves, chopped |
| 1 cup | tamarind chutney |
| 1 cup | green chutney |
| — | salt to taste |
| — | oil for frying |
Instructions
- 1 Wash and soak the urad dal and moong dal together in water for 4-5 hours.
- 2 Drain the water and grind the dals into a smooth batter, adding minimal water.
- 3 Add salt, cumin seeds, and grated ginger to the batter and mix well.
- 4 Heat oil in a deep pan for frying.
- 5 Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
- 6 Remove the bhallas and immediately soak them in warm water for 15-20 minutes.
- 7 Gently squeeze the water out of the soaked bhallas by pressing them between your palms.
- 8 In a serving dish, arrange the bhallas and pour yogurt over them.
- 9 Sprinkle red chili powder, black salt, and chopped coriander leaves over the yogurt.
- 10 Drizzle tamarind chutney and green chutney over the bhallas as per your taste.
- 11 Garnish with raisins and serve chilled.
Tips
For a fluffier texture, whisk the batter well before frying to incorporate air.