Dahi Bhalla (Fried Lentil Balls in Yogurt)

Dahi Bhalla (Fried Lentil Balls in Yogurt)

Dahi bhalla or dahi bara are fried lentil balls dipped in cold, sweetened yogurt. Topped with a variety of chutneys and spices, these balls are so soft, they will melt in your mouth! Works as a snack or a side dish with all kinds of curries and pulaos.

Course Side

Cuisine Indian

Keyword chicken curry side, dahi bhalla, dahi vada, Indian snack

Prep Time 20

Cook Time 25

Resting Time 8

Total Time 8 45

Servings

Calories 189.9kcal

Author Saima Zaidi

Equipment

Medium-sized Pyrex bowl
Food processor
Wok or karahi
Electric beaters
Slotted spoon

Ingredients

1.5 cups urad dal or maash dal split dehusked black gram lentils
0.5 cups mung lentils
1 tablespoon onion paste
3 teaspoon salt divided three ways
2 teaspoon red chilli powder divided
2 teaspoon cumin roasted and ground, divided
0.5 teaspoon baking powder
3 cups cooking oil
2 cups yogurt
2 teaspoon sugar
0.5 cup tamarind chutney
0.5 cup coriander chutney optional
1 teaspoon chaat masala

Instructions

1. Wash and soak the urad and mung lentils overnight in a large bowl with enough water to cover the lentils. In the morning, drain the excess liquid in a sieve or colander, reserving a few tablespoons to add to the lentils while grinding if needed.
2. Grind the lentils in a food processor to get a thick batter. You can add the reserved liquid from step 1 while grinding but the consistency needs to be thick.
3. Transfer the batter to another bowl and whisk with a pair of electric beaters until the batter becomes light and airy (8-10 minutes).
4. Add 1 tablespoon onion paste, 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon cumin powder and ½ teaspoon baking powder. Mix well.
5. Heat the oil in a wok or karahi to medium-hot and drop tablespoonfuls of the batter in it. Wait for a few seconds then flip with the help of a slotted spoon. Let the balls turn golden brown and take them out with the spoon on some kitchen paper.
6. Take some hot water in a large bowl, dissolve 1 teaspoon salt in it, and drop the fried balls in it. Let the balls soak in the water for 10 minutes.
7. Take one ball in the palm of your hand and squeeze out all the water gently without breaking the ball. Repeat for all of the balls.
8. Take the yogurt in a bowl and add 2 teaspoon sugar, 1 teaspoon salt and half a cup water to it. Whisk lightly with a fork. Drop the balls in the yogurt. Alternatively, arrange the balls in a bowl and pour the whisked yogurt on top of them. Keep this bowl in the refrigerator until ready to serve.
9. Drizzle the tamarind chutney and coriander chutney (if using) on top of the balls.
10. Sprinkle 1 teaspoon red chilli powder, 1 teaspoon cumin powder and 1 teaspoon chaat masala. Dahi bhalle are ready to be served.

Notes

Make sure the oil is medium hot before dropping the batter in it. To test the temperature, drop a small amount in the oil. It should rise and turn golden brown in a few seconds.
Don't overcrowd the wok as the balls tend to expand a bit. It will be difficult to flip them if there are too many in there. Rather, fry the balls in several batches.
The dahi bare can be kept in the fridge (assembled with the yogurt or unassembled) for a couple of days only. If you want to keep them for longer, don't soak the balls in water after frying them. Instead, save them in a ziploc bag in the freezer. When you want to use them, place the bag in hot water and thaw. Then proceed with the rest of the steps for fresh dahi bare.
To get roasted and powdered cumin, take a few tablespoons of dry cumin seeds in a small frypan and roast on medium heat for a few minutes. Take off the hob when the seeds turn dark and fragrant. Grind in a spice grinder or clean coffee grinder and use as required.

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