Lentil Dumplings in Yogurt (Dahi Bhalla)

Dahi Bhalla is a popular North Indian street food dish made of soft, fluffy lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and aromatic spices. This delicious snack is a staple during festivals like Holi and Diwali and is often served as part of chaat platters.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

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Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

2

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1 cup urad dal (split black gram), soaked for 6-8 hours

• ¼ cup moong dal (optional, for extra softness)

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• ½ teaspoon cumin seeds

• Salt to taste

• Oil (for deep frying)

• 2 cups thick yogurt, whisked

• ½ teaspoon roasted cumin powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 teaspoon sugar (optional, for mild sweetness)

• ½ cup tamarind chutney

• ½ cup green chutney

• ½ teaspoon red chili powder

• ½ teaspoon black salt

• ¼ cup pomegranate seeds (optional)

• 2 tablespoons sev (optional, for crunch)

• Fresh coriander leaves, chopped

Directions

• Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
• Add ginger, green chili, cumin seeds, and salt. Mix well.
• Whisk the batter until light and fluffy (this helps make the dumplings airy).
• Heat oil in a deep pan over medium heat.
• Wet your hands and drop spoonfuls of batter into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and drain excess oil on paper towels.
• Soak the fried bhallas in warm water for 15-20 minutes until they soften.
• Gently squeeze out excess water without breaking them.
• Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
• Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
• Drizzle tamarind and green chutney over the yogurt.
• Sprinkle red chili powder, black salt, and more roasted cumin powder.
• Garnish with pomegranate seeds, sev, and fresh coriander leaves.
• Serve chilled and enjoy!

Notes

• Whisking the lentil batter is key to making soft and fluffy bhallas.
• Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
• The yogurt should be thick but pourable—adjust with a little water if needed.
• Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving