Dahi Bhalla (Lentil Dumplings in Yogurt)

KP
Servings: 6 Total Time: 6 hrs 50 mins
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Soft urad dal dumplings in creamy yogurt with tamarind chutney

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Dahi bhalla (also called dahi vada) is a summer favorite in Delhi and across north India. Fluffy dumplings of ground urad dal are deep-fried, soaked in water to become soft, then topped with whisked yogurt, sweet-tangy tamarind chutney and a sprinkle of roasted cumin and chaat masala. Delhi’s food is often described as a mix of Mughal-era meat dishes, Punjabi home cooking and a famous street-food culture of chaat, fried breads and sweets. Read more in Indian regional cuisines.

It is served cold or at room temperature.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: Muhammad Khawar Nazir on Pexels; Photo 3: Hamza Awan on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Dahi Bhalla (Lentil Dumplings in Yogurt)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Gluten Free Vegetarian Meals
Prep Time 30 mins Cook Time 20 mins Rest Time 360 mins Total Time 6 hrs 50 mins
Servings: 6

Description

Dahi bhalla: soft, airy lentil dumplings soaked and served in cool, creamy yogurt with tamarind chutney and spices. A classic Delhi chaat.

Ingredients

For the bhalla

For soaking and serving

Instructions

  1. Drain the soaked dal. Grind to a thick, fluffy batter with just enough water, 2 to 3 tbsp. Beat with your hand for 2 minutes to add air.
  2. Mix in the green chili, ginger, cumin and salt. A drop of batter should float in water.
  3. Heat the oil in a deep pan to 175 C / 350 F. Wet your hand, drop spoonfuls of batter into the oil and fry for 4 to 5 minutes until golden. Be careful with hot oil.
  4. Drain the bhalla and slide them into the warm salted water. Soak for 20 minutes until soft.
  5. Gently squeeze each bhalla between your palms to remove the water and arrange on a platter.
  6. Top with whisked yogurt, tamarind chutney, cumin, chaat masala, chili powder and coriander. Chill for 30 minutes or serve at once.

Note

Hot oil can cause severe burns. Beating the batter makes the bhalla light and soft. Contains milk (yogurt). Vegetarian and gluten-free. Best the same day; refrigerate leftovers for a day.
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Frequently asked questions

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Why are my bhalla hard?

The batter was not aired or the dumplings were fried too long. Beat well and soak them thoroughly.

Can I use moong dal?

Yes, a mix of moong and urad also works.

Can I make them ahead?

Fry and soak a few hours ahead, then top just before serving.