Soft Dahi Bhalla dunked in yogurt and topped with chutneys! These deep fried lentil fritters are popular street snack in North India.
Make the softest Dahi Bhalla with this fool-proof recipe!
These lentil fritters are dunked in yogurt and topped with spicy and sweet chutneys. No celebration in my house was complete without them.
Dahi Bhalla, also known as Dahi Bhalle, is a well-loved street snack originating from North India, especially popular in Delhi and Punjab. It has various regional versions found across India, yet the core remains consistent: lentil batter fritters fried to perfection, soaked in water, and topped with chilled yogurt and essential chaat toppings. It is a delightful treat for the taste buds, no matter the regional twist. A fun fact – Bhalla is also a popular Indian chat.
The Punjabi Dahi Bhalla has many cousins, which are well-known in other regions across the Indian subcontinent. Here are some examples: in Hindi, it is called dahi vada; in Marathi, dahi vade; in Bengali, doi bora; in Odiya, dahi bara; in Tamil, thayir vadai; in Kannada, mosaru vade; in Telugu, perugu vada; and in Malayalam, thairu vada.
Essentially, this chaat dish consists of fried lentil fritters or pakode, which are soaked in water, squeezed, and then finished with a generous helping of thick curd, chutneys, spice powders and other toppings that are a must in any chaat preparation. It tastes best when chilled yogurt is added.
The method of making Dahi Bhalla is like that of preparing Dahi Vada and is quite time consuming and effort worthy. But all in all, the recipe is simple and if you follow it well, then you will not have a problem in getting this dish together easily.
The primary lentil that is used to make the vadas for a dahi vada is urad dal or split husked black gram only. Whereas most of the bhalle have a combination of urad dal and moong dal or split husked green gram (yellow lentils).
The taste and texture of Dahi Bhalla is quite versatile as there are varied elements that go into it. There is a perfect balance of sweet, sour, salty, spicy and tangy in this dish, just like any other chaat preparation.
Dahi Bada is what we call them in eastern Uttar Pradesh, in Delhi they are usually called Dahi Bhalla.
Well, whatever you call them the bottom line is they are delicious and a must have for festivals and Iftaar parties.
So what are dahi bhalle? These are deep fried fritters made with lentils.
They are served with topping of yogurt and chutneys and that is what makes them so delectable.
