Dahi Bhalla Recipe
Soft, pillowy urad dal dumplings soaked in cool spiced yogurt and topped with tamarind chutney, green chutney, pomegranate seeds, and sev. A classic North Indian chaat dish that can be made ahead for Holi or any party.
Equipment
- Blender or wet grinder
- Deep heavy-bottomed pan
- Wide shallow bowl
- Whisk
Ingredients
For the Bhallas
- 1 cup urad dal, soaked 4-6 hours or overnight split black gram, skinned
- 1/4 tsp ginger, grated
- 1 green chili, finely chopped optional
- Salt to taste
- Oil for frying about 2 cups
For the Dahi
- 2 cups full-fat yogurt or coconut yogurt for vegan
- 1/2 tsp roasted cumin powder
- 1/2 tsp sugar adjust to taste
- Salt to taste
- 3-4 tbsp cold water to loosen the consistency
For Garnish
- 4-5 tbsp tamarind chutney store-bought or homemade
- 3-4 tbsp green coriander chutney
- 1 tsp chaat masala
- 1/2 tsp red chili powder or Kashmiri chili for color
- 2 tbsp fresh pomegranate seeds
- 2 tbsp sev fine chickpea noodles
- Fresh coriander leaves, chopped
Instructions
Grind the Batter
- Drain the soaked urad dal and add to a blender with ginger, green chili, and 2-3 tbsp cold water.
- Grind to a thick, smooth batter: not pourable, closer to a stiff paste. Add water a spoonful at a time only.
- Test: drop a small piece of batter into a bowl of water. If it floats, you are ready to fry. If it sinks, whip for 2-3 more minutes.
Whip the Batter
- Transfer the batter to a bowl and beat vigorously with a spoon or by hand for 3-5 minutes until slightly fluffy.
- Season with salt.
Fry the Bhallas
- Heat oil in a deep pan over medium heat. Drop in a tiny bit of batter to test — it should rise to the surface within 2-3 seconds.
- Scoop small golf-ball sized portions of batter and slide gently into the oil.
- Fry in batches of 4-5 for 4-5 minutes, turning once, until pale golden on both sides.
- Drain on paper towels and let cool slightly.
Soak the Bhallas
- Fill a wide bowl with warm (not hot) water and add the fried bhallas.
- Soak for 20-30 minutes until soft and swollen all the way through.
- Pick up each bhalla and gently press out excess water. Arrange in a single layer in a shallow serving dish.
- Make-ahead tip: cover and refrigerate bhallas for up to 2 days at this point. They absorb dahi better after resting overnight.
Prepare the Dahi
- Whisk yogurt with cold water until smooth and pourable.
- Add roasted cumin powder, sugar, and salt. Taste and adjust — it should be mildly sweet and savory.
- Chill until ready to use.
Assemble
- Pour chilled dahi generously over the bhallas, enough to partially submerge them.
- Drizzle tamarind chutney and green chutney over the top.
- Sprinkle chaat masala, red chili powder, pomegranate seeds, sev, and fresh coriander.
- Serve immediately or refrigerate assembled for up to 3-4 hours before serving. Add sev and dry toppings just before serving if prepping ahead.
Notes
Make ahead: After soaking and pressing, refrigerate bhallas for up to 2 days. They absorb dahi better and taste noticeably softer after resting overnight.
Vegan swap: Use coconut yogurt in place of dairy dahi. Add a pinch of black salt (kala namak) to mimic the tangy yogurt flavor and reduce added sugar slightly.
Air-fryer option: Preheat to 375F (190C), brush shaped bhallas with oil, air-fry 12-15 minutes flipping halfway. Soak for at least 40 minutes after frying.
Storage: Store bhallas (without dahi and toppings) in an airtight container in the refrigerator for up to 2 days. Once assembled, best served within 3-4 hours.
Gluten-free: Naturally gluten-free. Check sev and chaat masala labels if cooking for someone with celiac disease.
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