How To Make Dahi Bhalla | Street Food Style Dahi Bhalla Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and creamier, while buttermilk is a cost-effective substitute.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is lower in sugar, and store-bought options save time.

fried lentils

🥗Healthier: baked lentils

💰Cheaper: crushed crackers

Baked lentils are healthier, while crushed crackers provide a similar crunch.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: diced cucumbers

Diced apples add sweetness, while cucumbers are a budget-friendly crunchy alternative.

Soak lentils in water for 4-5 hours, then wash them 2-3 times.

Grind the lentils with less than 1/4 cup of water for 2-3 minutes until a paste forms.

Mix 1 teaspoon salt with 1.5 cups of cold water and set aside.

Beat the lentil mixture by hand or with a whisk for at least 5 minutes to incorporate air.

Add half a teaspoon of finely sliced ginger and another half teaspoon of salt to the lentil mixture and beat for 2 more minutes.

Let the lentil mixture rest for 5 minutes.

In a bowl, mix 1.5 cups of yogurt with half a teaspoon of salt and 3 tablespoons of icing sugar, then beat until well combined.

Heat oil in a pan over medium-low heat for frying the bhallas.

Shape the lentil mixture into round balls and carefully drop them into the hot oil, ensuring they float on top.

Fry the bhallas on medium heat for 2-3 minutes until they are light golden and fluffy, then remove them from the oil.

Let the fried bhallas cool for 5-7 minutes before soaking them in warm salted water for 5 minutes, flipping them halfway through.

After soaking, gently press the bhallas to release excess water without breaking them.

Serve the bhallas topped with yogurt, mint chutney, and tamarind chutney, and garnish with roasted cumin seeds and paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens