Festive Dahi Bhalla

Ingredients

• 1 cup Urad Dal (washed thoroughly, soaked 2‑3 hrs optional)
• 1/4 cup Moong Dal (washed thoroughly)
• 2 tablespoons Water (for grinding dal, add sparingly)
• 1/2 teaspoon Salt (add after batter rests)
• 2 cups Oil (for deep frying, neutral oil like sunflower)
• 2 pieces Dried Red Chilies (charred for flavored water)
• 1 teaspoon Cumin Seeds (for flavored water and almond masala)
• a pinch Asafoetida (Hing) (for flavored water and almond masala)
• 1 teaspoon Red Chili Powder (for flavored water)
• 1 teaspoon Sugar (for flavored water)
• 10 pieces Almonds (soaked 2 hrs, skin removed, for almond masala)
• 1 teaspoon Coriander Seeds (for almond masala)
• 1/2 teaspoon Fennel Seeds (for almond masala)
• 1/2 teaspoon Black Peppercorns (for almond masala)
• 2 pods Black Cardamom Pods (seeds only, for almond masala)
• 2 cups Thick Curd (Greek Yogurt) (well beaten, chilled)
• 1 tablespoon Sugar (for curd) (adjust to taste)
• 12 Papdi (crushed, for layering)
• 1 cup Mint Leaves (fresh, tightly packed)
• 1/2 cup Coriander Leaves (fresh)
• 2 Green Chilies (mild, deseeded if less heat desired)
• 1 inch Ginger (peeled)
• 5 pieces Cashew Nuts (soaked 15 min, for mint chutney)
• 1/4 Onion (small, chopped, for mint chutney)
• 2 tablespoons Tamarind Paste (for tamarind chutney (optional))

Instructions

1. Wash Urad Dal

   Rinse the urad dal under running water several times until the water runs clear, removing any odor.

   Time: PT5M

2. Wash Moong Dal

   Rinse the moong dal thoroughly, just like the urad dal.

   Time: PT3M

3. Grind Urad Dal

   In a mixer grinder, grind the washed urad dal to a smooth batter, adding water drop‑by‑drop only if needed to help the blades move.

   Time: PT5M

4. Grind Moong Dal

   Grind the moong dal separately, using even less water than for urad dal.

   Time: PT5M

5. Combine and Rest Batter

   Mix the two batters together in a large bowl, cover, and let rest for 15 minutes. Do not add salt yet.

   Time: PT15M

6. Prepare Flavoured Water

   Heat 1 tbsp oil in a saucepan, char the dried red chilies, add cumin seeds, a pinch of asafoetida, red chili powder, then pour in 2 cups warm water, add salt and sugar. Stir and keep the water warm (not boiling).

   Time: PT5M

   Temperature: Medium heat

7. Make Almond Masala

   Dry‑roast coriander seeds, fennel seeds, black peppercorns, cumin seeds, and black cardamom seeds until fragrant. Cool completely, then grind with soaked almonds, a pinch of salt and asafoetida into a fine powder.

   Time: PT5M

8. Blend Mint Chutney

   In the mixer grinder, blend mint leaves, coriander leaves, green chilies, ginger, soaked cashews, onion, salt and just enough water to make a smooth paste.

   Time: PT5M

9. Prepare Curd Mixture

   Whisk the thick curd with 1 tbsp sugar and a pinch of salt until smooth.

   Time: PT2M

10. Heat Oil for Frying

    Heat oil in a deep pan to about 350°F (medium‑high). Test by dropping a tiny batter droplet; it should rise immediately.

    Time: PT5M

    Temperature: 350°F

11. Fry Bhallas

    Add a pinch of salt to the rested batter, then using a wet spoon, drop small portions into the hot oil. Fry on a low flame until golden and puffed, turning once. Remove with a slotted spoon.

    Time: PT10M

    Temperature: Medium heat

12. Soak Fried Bhallas

    Immediately transfer the fried bhallas into the prepared flavoured water (cold or lukewarm). Let them soak for 5 minutes, gently pressing to absorb.

    Time: PT5M

13. Assemble Dahi Bhalla

    In a serving bowl, place a layer of crushed papdi, add soaked bhallas, pour over the sweet‑salty curd, sprinkle almond masala, drizzle mint chutney and tamarind chutney, and finish with a final papdi crumble and a drizzle of the flavoured water.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

22 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Oil: vegetable oil, canola oil
• Instead of Dried Red Chilies: red chili flakes
• Instead of Red Chili Powder: paprika
• Instead of Sugar: jaggery
• Instead of Almonds: cashew nuts
• Instead of Thick Curd (Greek Yogurt): plain Greek yogurt
• Instead of Sugar (for curd): honey
• Instead of Papdi: store‑bought sev
• Instead of Green Chilies: jalapeño
• Instead of Cashew Nuts: almonds
• Instead of Tamarind Paste: tamarind concentrate

Equipment Needed

• Mixer Grinder
• Large Mixing Bowl
• Deep Frying Pan / Kadai
• Slotted Spoon
• Saucepan
• Spice Grinder (optional)
• Whisk (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Thoroughly wash urad dal to eliminate odor
• Grind each dal with minimal water to achieve thick batter
• Rest the batter for at least 15 minutes without salt
• Emulsify batter by hand and test floatation in water
• Fry bhallas at correct oil temperature (≈350°F) and keep flame low
• Soak fried bhallas in cold flavoured water to avoid interior knots

Chef Tips from the Video

• Use the bottom of your palm to fold the batter; it creates a gentle emulsification.
• Test batter by dropping a tiny amount into water; if it floats immediately, it is perfectly aerated.
• Char the dried chilies until slightly blackened for a smoky flavor.

Troubleshooting

Storage

Refrigerator: Curd mixture and chutneys keep 2‑3 days; soaked bhallas stay fresh for 1 day in water.

Freezer: Do not freeze bhallas; texture degrades.

Room temperature: Papdi and dry spices can be stored at room temperature for up to 1 month.

Make-Ahead Tips

• Prepare the batter a day ahead and refrigerate; it will ferment further.
• Flavoured water and almond masala can be made 2‑3 days in advance.
• Mint and tamarind chutneys keep well refrigerated for up to 3 days.

Frequently Asked Questions