Dahi Bhalla

Dahi Bhalla is a popular Indian street food made from fermented black lentils (urad dal) that are soaked, ground into a batter, and then deep-fried. The fried bhalla are then soaked in a yogurt sauce and topped with a variety of spices and chutneys. Dahi Bhalla is a delicious and refreshing snack that is perfect for any occasion.

Dahi Bhalla is thought to have originated in the northern Indian state of Uttar Pradesh. The dish is said to have been created by a street vendor who was looking for a way to use up leftover urad dal. The vendor fried the dal into bhalla and then soaked them in a yogurt sauce. The dish was an instant hit and quickly became a popular street food. Dahi Bhalla is now enjoyed all over India and is a staple of many street food stalls.

Prep time: 30 | Cook time: 30 | Serves: 4

Ingredients

• Urad Dal (Black Lentils)
• Yogurt
• Green Chillies
• Ginger
• Cumin Seeds
• Coriander Seeds
• Red Chilli Powder
• Chaat Masala

Instructions

1. Soak the urad dal in water overnight.
2. Drain the dal and grind it into a fine paste.
3. Add the green chillies, ginger, cumin seeds, coriander seeds, red chilli powder, and chaat masala to the dal paste and mix well.
4. Add enough water to form a thick batter.
5. Heat oil in a deep fryer or pan.
6. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
7. Remove the bhalla from the oil and drain on paper towels.
8. Whisk the yogurt until smooth.

Why It Works

• Soaking the urad dal overnight helps to soften the lentils and make them easier to grind.
• Grinding the dal into a fine paste creates a smooth and fluffy batter.
• Adding spices and herbs to the batter gives the bhalla a delicious flavor.
• Frying the bhalla until golden brown creates a crispy exterior and a soft and fluffy interior.
• Soaking the bhalla in a yogurt sauce helps to soften them and add flavor.
• Topping the bhalla with a variety of spices and chutneys adds a delicious and refreshing touch.