Dahi Bhalle
Veg
Soaked lentil dumplings in yogurt — urad dal dumplings fried, then soaked in warm water until spongy and soft, squeezed dry, and placed in chilled beaten yogurt sweetened with a pinch of sugar. Topped with imli chutney, hari chutney, sev, and a pinch of roasted cumin and red chilli. The Delhi version uses softer, finer-ground dumplings than the South Indian dahi vada, and the yogurt is notably sweeter and thinner.
Cuisines
Haryanvi
Awadhi
Punjabi
Delhi
Best for
Snacks
Lunch
Build a full meal around Dahi Bhalle
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Urad dal , split black gram |
|
1/4 cup | Moong Dal |
|
1/2 teaspoon | Salt , to taste |
|
1/2 teaspoon | Cumin , seeds |
|
1/4 teaspoon | Asafoetida |
|
1 cup | Yogurt |
|
1 teaspoon | Sugar |
|
1/2 teaspoon | Red chili powder |
|
1 tablespoon | Tamarind chutney |
|
1 tablespoon | Green chutney |
|
— | Oil , for deep frying |
|
— | Cilantro , chopped, for garnish |
Instructions
- 1 Wash and soak the urad dal and moong dal together in water for 4-5 hours or overnight.
- 2 Drain the water and grind the dals to a smooth batter, adding a little water if necessary.
- 3 Add salt, cumin seeds, and asafoetida to the batter and mix well.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
- 6 Remove the fried bhalle and drain on paper towels.
- 7 Soak the fried bhalle in warm water for 15-20 minutes.
- 8 Gently squeeze out the water from the bhalle and place them in a serving dish.
- 9 Whisk the yogurt with sugar and a pinch of salt until smooth.
- 10 Pour the yogurt over the bhalle, ensuring they are well covered.
- 11 Drizzle tamarind chutney and green chutney over the yogurt-covered bhalle.
- 12 Sprinkle red chili powder, roasted cumin powder, and chopped coriander leaves on top.
- 13 Serve immediately.
Tips
For extra softness, soak the fried bhalle in warm water before adding yogurt.