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Best Easy Dahi Bhalla Recipe

Name: Best Easy Dahi Bhalla Recipe
Total time: 80 min
Yield: 175 g
Ingredients: Split urad dal (hulled black lentils) 1 cup; Split moong dal (yellow lentils) 1 cup; Plain yogurt 2 cups; Vegetable oil 3 cups; Salt 2 tsp; Cumin powder 1 tsp; Red chili powder 1 tsp; Chaat masala 2 tsp; Sugar 1 tsp; Tamarind chutney 4 tbsp; Green chutney 4 tbsp

Dahi Bhalla is an iconic Indian snack that delivers satisfying crunch and authentic spiced flavors. This vegetarian treat is a family favorite that's perfect for tea time and casual entertaining.

Cook 80 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Split urad dal (hulled black lentils) 1 cup
Split moong dal (yellow lentils) 1 cup
Plain yogurt 2 cups
Vegetable oil 3 cups

Seasonings/Sauce

Salt 2 tsp
Cumin powder 1 tsp
Red chili powder 1 tsp
Chaat masala 2 tsp
Sugar 1 tsp
Tamarind chutney 4 tbsp
Green chutney 4 tbsp

Nutrition summary

Carbohydrates 30 g 55%

Protein 10 g 18%

Fat 6 g 27%

Serving size 175g

Cooking steps

1

Rinse urad dal and moong dal thoroughly, then soak both together in water for at least 4 hours or overnight to ensure they become soft and blend easily.
2

Drain the soaked dals and blend with a few tablespoons of water to achieve a thick, smooth batter. Beat the batter vigorously for several minutes to aerate—this helps the bhalla turn light and fluffy during frying.
3

Heat vegetable oil in a deep pan over medium-high heat. Carefully drop heaping tablespoons of batter into the hot oil, frying in batches without overcrowding. Fry until golden brown on all sides, adjusting the heat to maintain even frying and avoid burning.
4

Transfer the hot bhalla to a bowl of lukewarm water. Allow to soak for 15–20 minutes—this step makes them pillowy soft. Gently press each soaked bhalla between your palms to remove excess water without breaking them.
5

Whisk plain yogurt with salt and sugar until smooth. Arrange bhalla in a serving dish, cover generously with yogurt, then drizzle tamarind chutney and green chutney on top. Finish with cumin powder, red chili powder, and chaat masala. Serve chilled or at room temperature.

Personalized Q&A

Q. What's the key ingredient in this Dahi Bhalla recipe?

The core ingredients in Dahi Bhalla are split urad dal and split moong dal. When soaked, blended, and fried, these lentils form light, fluffy fritters that soak up yogurt and chutneys, creating the classic texture and flavor foundation of the dish.

Q. What cooking tip helps get airy, soft bhalla?

Vigorously beating the dal batter before frying aerates it, which is crucial for soft, airy bhalla. Additionally, soaking the fried bhalla in warm water and then gently pressing them removes excess oil and ensures they stay light and pillowy after assembling.

Q. How do I prevent the bhalla from becoming dense or oily?

Be sure to properly aerate the lentil batter before frying and keep the oil temperature at medium-high—if the oil is too cool, the bhalla will absorb excess oil; if too hot, they will brown too quickly without cooking through. Fry in batches and avoid overcrowding to maintain even cooking.

Q. How many calories or macros are in a serving of these Dahi Bhalla?

Each serving of Dahi Bhalla contains about 220 kcal, with roughly 30g carbohydrates (55% of calories), 10g protein (18%), and 6g fat (27%). This balance makes it a satisfying vegetarian snack with a moderate dose of protein and lower fat than many fried treats.

Best Easy Dahi Bhalla Recipe

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