Lentil Dumplings in Yogurt (Dahi Bhalla)
दही भल्ला Dahi BhallaSay it: DAH-hee BHAH-lah
Dahi bhalla is a beloved North Indian street snack of soft, airy urad-dal dumplings soaked in chilled, lightly sweetened yogurt and finished with tangy tamarind and bright mint chutneys. Vendor stalls and home kitchens serve it at festivals, weddings and hot-weather afternoons, when its cool yogurt and crisp-then-tender dumplings are especially welcome. Each spoonful balances creamy, sour, sweet and spicy notes, with a dusting of roasted cumin and black salt. It looks generous and tastes refreshing, making it a favorite chaat.
Lentil Dumplings in Yogurt (Dahi Bhalla)
दही भल्ला, Dahi Bhalla
Pronounced DAH-hee BHAH-lah
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dumplings
For the yogurt
For the green chutney
For the tamarind chutney
To finish
Method
Rinse the urad dal under cold water until the water runs clear. Soak it in 4 cups (960 ml) cold water for 4 to 6 hours, or overnight, until the dal breaks easily between your fingers. Drain very well.
In a blender, grind the drained dal with the green chilies, ginger, salt and 2 tbsp (30 ml) cold water. Add only as much of the remaining 2 tbsp (30 ml) water as needed to make a thick, smooth paste. Transfer to a bowl and beat with a spoon or your hand for 3 to 4 minutes, until the batter looks pale and airy.
Heat the oil in a deep heavy pot to 350°F (175°C). Drop in rounded tablespoonfuls of batter, keeping them small so they cook through. Fry in batches over medium-low heat, turning, until puffed, golden and crisp, 4 to 6 minutes, then drain on paper towels.
While the vadas fry, whisk the yogurt with the cold water, sugar and salt until smooth and pourable; chill. If it thickens, loosen with a splash of water.
For the green chutney, blend the cilantro, mint, green chili, lemon juice, salt and water until smooth and spoonable. Taste and adjust the salt or lemon.
For the tamarind chutney, soak tamarind pulp in the water for 15 minutes, mash and strain, or use tamarind concentrate. Simmer the tamarind liquid with the jaggery, cumin, red chili and salt for 5 to 7 minutes, until glossy and syrupy; cool.
When ready to serve, soak the fried vadas in a bowl of warm water for 15 to 20 minutes, until soft and spongy. Lift them out and gently squeeze out excess water between your palms.
Arrange the vadas on a platter or in shallow bowls. Spoon the chilled yogurt over them, then drizzle with green chutney and tamarind chutney. Dust with roasted cumin, red chili powder and black salt, and scatter with cilantro and pomegranate, if using.
Let the assembled dahi bhalla sit for 10 minutes so the yogurt seeps into the dumplings, then serve cool.
Regional variants
Some homes add a handful of soaked boondi or a spoonful of date chutney to the yogurt, and in Delhi a light dusting of chaat masala is common.
Cook's notes
- Beat the dal batter well before frying; a light, airy batter gives soft dumplings rather than dense ones.
- Fry the vadas at a moderate temperature so they cook through and turn crisp golden without browning too fast.
- Soak the fried vadas only until spongy; over-soaking makes them fall apart.
Serve with
Extra tamarind and mint chutney on the side, with salted lassi or lemon soda.
Make ahead and storage
Fry the vadas up to 1 day ahead and refrigerate; soak and assemble just before serving. The chutneys keep for up to 1 week refrigerated.
