Dahi Bhalla (Dahi Baray)
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Dahi Bhalla (Dahi Baray)
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Dahi Bhalla (Dahi Baray) is a Pakistani snack of soft, fluffy lentil fritters soaked in spiced yogurt and topped with tamarind chutney.
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Ingredients
The Bhallas
- 1 cup urad dal (mash ki dal)
- ¼ cup water
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups cooking oil (see notes)
The Yogurt
- 4 cups PLAIN yogurt
- ½ cup milk
- 4 tablespoon sugar
- 2 tablespoon chaat masala (see notes)
The Toppings
- 1 teaspoon chaat masala
- ⅓ cup tamarind chutney (see notes)
- 1 teaspoon red chili flakes (optional)
Instructions
The Bhallas
- Rinse the urad dal to remove debris, then soak it in 6 cups of water for 4 hours. (see notes)
- After soaking is complete drain the dal and add it to your blender.
- Add the ¼ cup of water and blend on high for 2 minutes. (see notes)
- Remove the batter from the blender and put it in a mixing bowl, add the salt and baking soda and use a beater to whip it for 2 minutes. (see notes)
- Take a small glass of chilled water and add a teaspoon of the batter to it. If it floats on the surface you're ready to start frying.
- Preheat the cooking oil to 325℉ and then start adding the batter to it using an ice cream scoop.
- Fry at medium heat for 2 minutes on each side, until the fritters are golden in color. (see notes)
- Remove the bhallas onto a plate lined with a paper towel to absorb the excess oil.
- Fill a 6 quart sized pot with water until it is ⅔ full. Add 2 teaspoons of salt and bring the water to a boil.
- Add 4-5 bhallas at a time and cook in the water for 2 minutes, until they soften. (see notes)
- Continue until all the bhallas have been boiled and set them aside to cool to room temperature.
The Yogurt
- Place the yogurt, milk, chaat masala and sugar in a bowl and whisk until you have a pouring consistency.
- Place the bhallas in an even layer in a shallow serving dish and pour the yogurt over them until completely covered.
The Toppings
- Sprinkle the chat masala evenly over the prepared dahi bhallas and follow with a drizzle of the chutney.
- If you're using the chili flakes, sprinkle them at the end and then serve.
Notes
- Cooking oil: Use a neutral cooking oil with a high smoking point. I use canola oil for most of my frying, but peanut and sunflower oil are also good options.
- Chaat masala: A tangy, savory spice blend with a slightly funky smell due to the black salt in it. This is a popular South Asian seasoning used in street food snacks.
- Tamarind chutney: I used homemade tamarind chutney for this recipe, but you can also use store-bought.
- used homemade tamarind chutney for this recipe, but you can also use store-bought
- Soaking the lentils: The lentils soften and hydrate as they soak, ultimately resulting in soft dahi bhallas. Four hours is a minimum, but I often soak mine the night before for perfect results.
- Blending the batter: The batter needs to have a smooth consistency, and after lots of recipe testing, I've determined that 2 minutes in the blender is an absolute must. Don't use too much water as the batter needs to be thick enough to shape into balls using a scoop. If your mixture seems too thick, add two tablespoons of water at a time and continue mixing until you have the desired consistency.
- Whipping the batter: This step helps aerate the batter, making the dahi bhallas fluffy. You can use a stand mixer or a hand-held beater to whip for 2 minutes, until the batter doubles in size and has a light and airy texture.
- Frying the bhallas: Preheat the oil well and then fry on medium heat to achieve a nice golden color on the outside and cooked-through bhallas on the inside.
- Boiling the bhallas: This last step distinguishes my recipe from most traditional ones, where the bhallas are soaked in a water bowl. The boiling salted water truly softens the bhallas in a very short amount of time.
Nutrition Information
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Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
24mg
(8%)
Sodium
237mg
(10%)
Potassium
332mg
(9%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
297IU
(6%)
Vitamin C
2mg
(2%)
Calcium
249mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 237mg | 10% |
| Potassium | 332mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 249mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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