A refreshing and flavorful dish, Dahi Bhalay is a popular street food and a perfect addition to any festive or casual meal. Soft lentil fritters soaked in creamy, spiced yogurt, garnished with fresh herbs, and drizzled with tamarind chutney—this dish is a treat for the taste buds!
For a step-by-step video guide, visit our YouTube channel foodbook and watch the complete detailed recipe.
Ingredients
For the Yogurt Mixture:
- 1 kg Yogurt (whisked until smooth)
- 4-5 Boiled Potatoes (diced)
- 2 Medium Tomatoes (sliced)
- 1 Medium Onion (sliced)
- ½ cup Shredded Cabbage
- 2-3 Green Chilies (chopped)
- 1 cup Fresh Coriander (chopped)
- 8-10 Mint Leaves (chopped)
- 100g Phalian (soaked)
- 1 tsp Salt
- 1 tsp Black Pepper
For the Bhalay (Lentil Fritters):
- ½ cup Besan (Gram Flour)
- ⅓ cup Daal Maash (Split Urad Dal), soaked for 4-5 hours
- 1 cup Water
- ½ tsp Salt
- ½ tsp Red Pepper Powder
- ¼ tsp Ajwain (Carom Seeds)
- ¼ tsp Cumin Seeds
- ¼ tsp Baking Soda
- Oil for frying
Instructions
Step 1: Prepare the Bhalay Batter
- In a blender, add soaked Daal Maash, besan, water, salt, red pepper powder, ajwain, and cumin seeds.
- Blend until a thick and smooth paste forms. The batter should be thick enough to hold its shape when dropped into oil.
Step 2: Fry the Bhalay
- Heat oil in a deep pan over medium heat.
- Using a spoon, drop small portions of the batter into the hot oil.
- Fry until golden brown, flipping occasionally for even cooking.
- Once fried, remove from oil and immediately soak in a bowl of cold water for a few minutes.
- Gently press to remove excess water and set aside.
Step 3: Prepare the Yogurt Mixture for Dahi Bhalay
- In a large bowl, whisk yogurt until smooth.
- Add salt, black pepper, boiled potatoes, tomatoes, onions, cabbage, green chilies, mint, coriander, and soaked phalian.
- Stir everything well to combine.
Step 4: Assemble the Dahi Bhalay
- 1. Gently add the soaked and drained bhalay into the yogurt mixture.
- 2. Mix well and let the bhalay absorb the flavors.
- Garnish with chaat masala, tamarind chutney, or extra coriander leaves for enhanced taste.
Step 5: Serve & Enjoy!
Serve Dahi Bhalay chilled as a delicious appetizer or a side dish, perfect for iftar, parties, or family meals.
Tips for Perfect Dahi Bhalay
- Soak in Cold Water: Soaking the bhalay in cold water after frying makes them soft and spongy.
- Use Thick Yogurt: Thick yogurt enhances the creamy texture. Adjust consistency by adding a little water if needed.
- Flavor Absorption: Let the bhalay sit in the yogurt for at least 10 minutes before serving.
- Extra Toppings: Sprinkle with chaat masala and tamarind chutney for an extra burst of flavor.
Dahi Bhalay is not just a delicious dish but also a versatile one—you can customize it with your favorite toppings like crushed papri, sev, or pomegranate seeds for an extra crunch. Whether served as a light snack, a side dish for festive meals, or a refreshing appetizer during Ramadan, this dish never fails to impress. Try this simple yet flavorful recipe and share your experience with us! For more easy and delicious recipes, visit our page at Foodbook.
