Dahi Bhalla

 Dahi Bhalla is a popular North Indian and Pakistani snack made with deep-fried lentil dumplings soaked in creamy yogurt and topped with chutneys and spices.

Ingredients:

For Bhalla (Lentil Dumplings) ):

• 1 cup urad dal (split & husked black gram) or half cup urad dal + half cup moong dal
• 1 tablespoon salt
• half teaspoon cumin seeds
• 1 green chili (finely , chopped, optional )
• half teaspoon ginger (grated)
• 1 tablespoon raisins (optional, for sweetness )
• half teaspoon baking soda (for extra fluffiness )
• oil for deep frying

For Yogurt Mixture:

• 2 cups thick yogurt
• half cup water (to adjust consistency )
• 1 teaspoon sugar
• half teaspoon salt

For Toppings:

• half teaspoon roasted cumin powder
• half teaspoon chaat masala
• half teaspoon red chili powder
• 2 tablespoons tamarind chutney
• 2 tablespoons mint-coriander chutney
• 1 tablespoon sev (optional, for crunch )
• 1 tablespoon finely chopped coriander leaves

Instructions:

Step 1: Prepare the Bhalla Batter

1. Soak the dal—Rinse urad dal (for urad + moong dal ) and soak in water for 4-6 hours.
2. Grind - Drain water and grind the dal with minimal water (2-3 tablespoons) to make a thick, smooth batter. 
3. Add Flavors - Mix in salt, cumin seeds, green chili, and ginger. Add baking soda for extra fluffiness. 

Step 2: Fry the Bhallas:

1. Heat Oil - Heat oil in a deep pan over medium heat.
2. Shape & Fry - Wet your hands, take a small portion of batter, shape it like a round dumpling, and gently drop it in hot oil.
3. Fry until golden—cook on medium flame, flipping occasionally, until golden brown. Remove and drain on a paper towel.

Step 3: Soak & Soften the Bhallas

1. Warm Water Bath - Soak the fried bhallas in water for 15-20 minutes to make them soft.
2. Squeeze Water Out - Gently press each bhalla between your palms to remove excess water.

Step 4: Prepare Yogurt & Assemble:

1. Whisk Yogurt - Mix yogurt with water, salt, and sugar until smooth.
2. Layer the bhallas—place the bhallas in a serving dish, pour yogurt over them, and let them soak for 10 minutes.
3. Add Toppings - Drizzle tamarind chutney and mint chutney and sprinkle cumin powder. chaat masala and red chili powder.
4. Garnish & Serve - Top with sev and coriander leaves. Serve chilled!