Dahi Bhalla
Ingredients
Directions
Prepare the batter
Wash and soak the urad dal in cold water overnight.
Next day, strain and grind to a smooth paste.
Whisk salt, red chilli powder, and raisins into the batter.
Fry and soak
Heat oil in a wok.
Drop tablespoons of batter into the wok and fry until light golden.
Remove the bhallas and drain on absorbent paper.
Put the bhallas in hot water.
Leave the bhallas in hot water for 2 minutes.
Drain the bhallas, squeezing out the water between the palms of your hands.
Serve
Whisk the yoghurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yoghurt.
Drizzle mint chutney and tamarind chutney.
Sprinkle red chilli powder and cumin powder.
Garnish with coriander leaves, ginger, and green chilli.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Urad dal
- Forms the smooth batter that sets into the soft, airy bhallas when fried.
- Oil
- Fries the batter quickly, browning the outside while the inside stays soft.
- Yoghurt
- Adds cool moisture and tang that soaks into the bhallas and balances the spices.
- Raisins
- Add pockets of sweetness that contrast with the savoury batter and yoghurt.
The step that matters
Squeezing out the water after soaking. The bhallas are soaked in hot water to soften, then must be pressed gently but thoroughly. Leftover water dilutes the yoghurt and makes the bhallas soggy, while squeezing too hard can crush their airy structure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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