Dahi Bhalle (Yogurt‑Soaked Urad Dal Dumplings) – Two Styles

Ingredients

• 1 cup Urad Dal (split black gram, rinsed and drained)
• 1 teaspoon Ginger (finely grated)
• 1 piece Green Chili (seeded and finely chopped)
• 1 teaspoon Salt (to taste)
• 2 cup Vegetable Oil (neutral oil for deep frying)
• 2 cup Plain Yogurt (whole‑milk, unsweetened)
• 1 cup Water (cold, for thinning yogurt)
• 1 teaspoon Ajwain (Carom Seeds) (optional, adds flavor to cooling water)
• 2 teaspoon Chaat Masala (for topping)
• 1 cup Wheat Flour (for papdi dough)
• 2 tablespoon Oil (melted, for papdi dough)
• 1 pinch Salt (for papdi dough)
• 1 piece Boiled Potato (medium, diced (optional for second style))

Instructions

1. Grind the Dal

   Place the rinsed urad dal, grated ginger, chopped green chili, and 1 tsp salt into the mixer. Pulse until you obtain a smooth, slightly thick batter, adding a splash of water only if needed.

   Time: PT10M

2. Rest the Batter

   Transfer the batter to a bowl and let it rest for 5 minutes. This allows the flour to hydrate and the batter to become easier to shape.

   Time: PT5M

3. Heat Oil for Frying

   Pour 2 cups of oil into a deep frying pan and heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the Bhalle

   Drop small spoonfuls of batter into the hot oil, frying 2‑3 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

5. Drain and Cool

   Place the fried bhallas on a plate lined with paper towels to absorb excess oil.

   Time: PT5M

6. Prepare Cooling Water

   In a large bowl, combine 1 cup cold water, 1 tsp ajwain, and a pinch of salt.

   Time: PT2M

7. Shock the Bhallas

   Immediately transfer the hot bhallas into the cold water for 1‑2 minutes to stop cooking and keep them soft inside.

   Time: PT2M

8. Make Papdi Dough

   In a bowl, mix 1 cup wheat flour, 2 tbsp melted oil, a pinch of salt, and enough water to form a stiff, non‑sticky dough. Knead for 2 minutes.

   Time: PT5M

9. Fry Papdi

   Roll the dough thin (about 2 mm), cut into 2‑inch circles, prick with a fork, and deep‑fry in the same oil at 350°F until golden and crisp. Drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Prepare Yogurt Sauce

    Whisk 2 cups plain yogurt with 1 cup cold water until smooth and slightly runny. Add a pinch of salt and stir.

    Time: PT5M

11. Soak Bhallas in Yogurt

    Place the shocked bhallas into the yogurt sauce, ensuring they are fully submerged. Let them soak for 10 minutes so they absorb the yogurt.

    Time: PT10M

12. Add Toppings

    Sprinkle 2 tsp chaat masala over the bhallas. For the richer style, add diced boiled potato and crush a few papdi pieces on top.

    Time: PT2M

13. Serve

    Divide the yogurt‑soaked bhallas into small serving bowls and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g