Dahi Bhalla (or plural bhallay) or Dahi Bara  is a popular Pakistani street food. Although eaten year round, it is most popular during spring and summer season and of course during the month of Ramadan. It is also known as dahi vada, dahi vara, dahi bhala chaat, meethay baray and so on.

There are many variations to this recipe but in it’s true form it consists of lentil dumplings topped with spiced or sweet yogurt and chutneys and garnished with cilantro and papri. Some people like to add thinly sliced onions or boiled/cubed potatoes or garbanzo beans to it too.

Growing up we used to have it at least once a week with the evening chai and it was a must-have when entertaining guests.

Dahi Bhalla can be enjoyed as snack, as an appetizer or as a main dish.

Usually a big bowl is made and the condiments are laid around and everyone customizes it according to their liking. Some like extra chutney, others add extra chaat masala for the kick while others prefer more onions.

Now you can comfortably make this yummy street food in the comfort of your home.

On to the recipe:

INGREDIENTS TO MAKE BHALLAY:

• 2- cups Urad/Maash Daal

• 1-1 1/2 inch ginger

• 1-1 1/2 tsp salt

• 1/2 tsp Red Chilli Powder

• 1 tsp Cumin Seeds

• 1/2 tsp Baking Powder

• 1-2 tbsp cold water.

 

STEPS TO MAKE BHALLAY:

• Soak the daal in lukewarm water for 4-6 hours or overnight.

• Grind the ginger and squeeze out the juice. Discard the pulp and keep the juice.

• Drain the soaked daal. Add to a blender along with the  juice of the ginger and blend to make a fine batter.

• Transfer the batter to a bowl and add all the spices. Whisk for atleast 8-10 minutes or until the batter becomes fluffy and lighter in color. Make sure to whisk in the same direction or you will lose the air incorporated. Keep in mind that it is this whisking which will give you light and fluffy bhallas so do not omit this step. Once done, let the batter rest for 5-10 minutes.

• Take a small amount and drop it in a glass of water. If it floats, the bhallas are ready for frying.

• In a wok, karahi or deep pan, heat the oil on medium heat and fry until the bhallas are golden and crisp.

• Do not crowd the bhallas or they will cool the oil temperature resulting in deflate bhallas.

• Remove from the oil and let them rest on a kitchen towel till completely cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SOAKING THE BHALLAS:

INGREDIENTS TO MAKE SWEET & SPICY YOGURT:

• 3 cups full-fat yogurt

• 1/2-3/4 cup cold water (depending on the thickness of the yogurt)

• 4 tbsp sugar (less or more depending on how sweet/sour your yogurt is)

• 1/4 tsp Salt

• 1/2 tsp Cumin (roasted and crushed)

STEPS TO MAKE YOGURT SAUCE:

• Mix all the ingredients together to make a thin yogurt sauce.

 

 

 

 

 

 

 

 

 

DAHI BHALLA ASSEMBLY:

• You can assemble Dahi Bhalla in individual serving bowls or in a large dish.

• Add a thick layer of yogurt sauce to the base of the serving bowl.

• Add the bhallas (soaked and squeezed) and pour the rest of the yogurt sauce on top.

• Add tamarind and/or mint chutney.

• Garnish and sprinkle chaat masala on top.

• Let it sit for 10 minutes in the refrigerator before serving so that the bhallas soak up all the yummy yogurt goodness.

• Enjoy!

HOW TO STORE BHALLAY/BARAY:

Since making bhallas is a time consuming effort, it is ideal to make a big batch and store half for use later.

The best way to store them is to put them in zip lock bags. They will stay good in the refrigerator for 2-3 days or if frozen will last for at least 2 months in the freezer.

When you want to use them. Let them thaw for a few hours at room temperate and repeat the steps from soaking the bhalla on wards.

 

Also try:

DAHI PHULKI

SAMOSA CHAAT

ALOO CHANNA CHAAT

KACHORI