Dahi Bhalla

🔥 Prep

• Rinse and soak the 200 g urad dal in enough water for 4-6 hours (or overnight) until softened.
• Drain the soaked dal and set aside.
• Measure out 250 g sweet yogurt and keep chilled.
• Measure 4 tbsp tamarind chutney, 2 tbsp mint chutney, 1 tsp roasted cumin powder, 0.5 tsp chilli powder, and 1 tsp salt into small bowls.
• Measure 300 ml oil for frying and 200 ml warm water for soaking the dumplings.

🔥 Cook

• 1. Grind the soaked urad dal into a smooth, thick batter using minimal water (about 2‑3 tbsp) to achieve a fluffy consistency.
• 2. Transfer the batter to a large bowl, whisk vigorously for 2-3 minutes to incorporate air, then add the 1 tsp salt and mix well.
• 3. Heat the 300 ml oil in a deep karahi or pan over medium-high heat until it reaches approximately 180 °C (a small drop of batter should sizzle and rise to the surface).
• 4. Carefully drop spoonfuls (about 1 tbsp each) of the batter into the hot oil, frying in batches; cook each bhalla for 3-4 minutes, turning occasionally, until they are puffed and golden brown on all sides.
• 5. Using a slotted spoon, remove the fried bhallas and let them drain on paper towels for 1 minute.
• 6. While the bhallas are still warm, place them in a bowl with the 200 ml warm water and let them soak for 10-15 minutes to soften.
• 7. After soaking, gently press each bhalla between your palms to remove excess water, being careful not to break them.
• 8. Arrange the softened bhallas in a serving dish and pour the 250 g sweet yogurt evenly over them, ensuring they are well coated.
• 9. Drizzle the 4 tbsp tamarind chutney and 2 tbsp mint chutney over the yogurt-coated bhallas.
• 10. Sprinkle the 1 tsp roasted cumin powder, 0.5 tsp chilli powder, and an additional pinch of salt (if desired) evenly over the top.
• 11. Let the dahi bhalla rest for 5 minutes at room temperature (or chill for 15-20 minutes) to allow flavors to meld before serving.

🔥 Serve

• Serve the dahi bhalla chilled or at room temperature, garnished with freshly chopped coriander leaves.
• Offer extra tamarind and mint chutneys on the side for those who want more tang or heat.
• Optionally top with a sprinkle of sev (fried chickpea noodles) or boiled potato cubes for added texture.
• Pair with a refreshing mint lemonade or a glass of lassi to complete the North Indian meal.