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
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 (split green gram) |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | asafoetida |
| 1 cup | yogurt |
| 1 teaspoon | sugar |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | roasted cumin powder |
| 1 tablespoon | tamarind chutney |
| 1 tablespoon | green chutney |
| — | oil for deep frying |
| — | salt to taste |
| — | chopped coriander leaves 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.