Dahi Bhalle (Soft Lentil Dumplings in Spiced Yoghurt)
ਦਹੀ ਭੱਲੇ
Dahi Bhalle is a celebratory North Indian chaat where fluffy urad dal dumplings are soaked, squeezed, and served under chilled whisked yoghurt with tamarind chutney, green chutney, roasted cumin, red chilli, and sev or pomegranate. Popular at Punjabi weddings and festive buffets, perfect dahi bhalle are feather-soft and not oily.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 30 min · Cook 20 min
Ingredients
Method
Grind soaked urad dal to a thick fluffy batter with minimal water. Whisk vigorously 3-4 minutes to incorporate air. Add ginger-chilli paste and salt. Deep-fry small rounds on medium heat until pale golden.
About 20 min
Tip: Float test: drop a tiny batter portion in water; if it floats immediately, the batter is aerated enough for soft bhalle.
Soak fried bhalle in warm lightly salted water for 10-12 minutes, then gently squeeze excess water out. This step removes extra oil and creates sponge-like texture.
About 10 min
Tip: Squeeze delicately with palms, not fingers, to avoid tearing.
Whisk yoghurt with sugar and a little salt until silky. Arrange bhalle, pour chilled yoghurt, then top with tamarind chutney, mint chutney, cumin powder, red chilli powder, chaat masala, and garnish.
About 20 min
Tip: Chill assembled dahi bhalle for 20 minutes before serving for best flavor meld and texture.
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 13 g
- Carbs
- 42 g
- Fat
- 15 g
- Fibre
- 6 g
- Sugar
- 14 g
- Sodium
- 520 mg
Contains: dairy
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Recipe by Boon Tools.