Pakistani
Dahi Bhallay
Soft lentil bhallay are soaked until tender, then folded into cool seasoned yogurt with tamarind and green chutneys. This Pakistani chaat is creamy, tangy, lightly sweet, and finished with roasted cumin and chaat masala.
Ingredients
- Urad dal, washed and skinless1/3 cup
- Moong dal, washed and skinless2 tbsp
- Ginger1/2 inch piece
- Green chili1 small
- Cumin seeds1/2 tsp
- Salt3/4 tsp, divided
- Baking soda1 small pinch
- Wateras needed
- Oilfor deep frying
- Plain yogurt1 1/2 cups
- Sugar1 1/2 tbsp
- Roasted cumin powder1 tsp
- Red chili powder1/4 tsp
- Chaat masala1 tsp
- Tamarind chutney3 tbsp
- Green chutney2 tbsp
- Papri, lightly crushed1/4 cup
- Fresh coriander, chopped1 tbsp
Method
- Rinse the urad dal and moong dal well, then soak them together in plenty of water for 4 hours.
- Drain the dals completely and grind them with the ginger, green chili, cumin seeds, 1/4 tsp salt, and just enough water to make a thick, smooth batter.
- Beat the batter vigorously for 3 to 4 minutes until it looks lighter and fluffier, then mix in the pinch of baking soda.
- Heat oil in a karahi or deep pan over medium heat.
- Drop small spoonfuls of batter into the hot oil and fry until the bhallay are puffed and golden on all sides.
- Lift the fried bhallay onto paper towel, then place them in a bowl of warm lightly salted water for 10 to 12 minutes.
- Gently press each soaked bhalla between your palms to remove excess water without breaking it.
- Whisk the yogurt with sugar, 1/2 tsp salt, 1/2 tsp roasted cumin powder, red chili powder, and 1/2 tsp chaat masala until smooth.
- Spread a little yogurt in a shallow serving dish, arrange the bhallay on top, and cover them with the remaining yogurt.
- Spoon over tamarind chutney and green chutney.
- Finish with the remaining roasted cumin powder, remaining chaat masala, crushed papri, and fresh coriander.
- Chill for 15 minutes before serving so the bhallay absorb the yogurt and flavors.
Common questions
Can I substitute the urad dal or moong dal in Dahi Bhallay if I don’t have both?
Yes. Use mostly urad dal for the classic soft, fluffy texture, or replace up to half with moong dal. If you use only moong dal, the bhallay can turn lighter but slightly less springy and may absorb more oil.
How long does it take to make Dahi Bhallay from soaking to serving?
Plan for about 5 to 6 hours total. Soaking takes 4 hours, grinding and frying about 45 minutes, and the bhallay should sit in water for 10 to 12 minutes before assembling with yogurt and chutneys.
Why are my bhallay dense, hard, or oily instead of light and puffed?
Usually the batter wasn’t beaten enough, had too much water, or the oil temperature was off. Beat until airy, keep the batter thick, and fry over medium heat so the bhallay cook through without browning too fast.
Can I store Dahi Bhallay, and what should I keep separate?
Store the fried bhallay and yogurt separately for best texture. Bhallay keep 2 to 3 days in the fridge, and yogurt 2 to 3 days as well. Soak and assemble only when ready to serve, otherwise they become soggy.
What is the best way to serve Dahi Bhallay for the right texture and flavor?
Serve them chilled or lightly cool, topped generously with yogurt, then sprinkle roasted cumin powder, chaat masala, and red chili powder. Add chutneys just before serving and avoid over-soaking the bhallay so they stay soft, not mushy.