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Restaurants›AMAYA Real Indian Food›Dahi Bhallae Recipe

Dahi Bhallae Recipe

Name: AMAYA Real Indian Foods Dahi Bhallae Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups split urad dal (black gram, skinless); 0.25 cups moong dal (split yellow mung); 1 cups water (for soaking and batter); 1 tsp salt; 1 pcs green chili, finely chopped; 0.5 tsp fresh ginger, grated; 0.125 tsp asafoetida (hing); 0.125 tsp baking soda (optional, for extra fluffiness); 2 cups vegetable oil (for deep frying); 2 cups plain yogurt (whole-milk or Greek), whisked until smooth; 2 cups boiled potatoes, peeled and cubed; 1 cups canned or cooked chickpeas (garbanzo beans), drained; 0.5 cups tamarind chutney (imli); 0.5 cups green mint-coriander chutney; 1 tsp roasted cumin powder; 0.5 tsp red chili powder; 1 tsp chaat masala; 0.5 cups fine sev (crispy gram flour noodles) or crushed papdi; 2 tbsp fresh coriander (cilantro), chopped; 0.75 tsp salt (for yogurt and potatoes); 1 cups water (for soaking bhallas and diluting yogurt if needed); 1 pcs finely chopped green chilies (optional, for topping); 0.25 cups pomegranate seeds (optional garnish)

Inspired by AMAYA Real Indian Food

Time1h 30m

Serves4

Lentil dumplings topped with chickpeas, potatoes, chutney, and yoghurt.

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Ingredients

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For the bhalla (lentil dumplings)

1 cups split urad dal (black gram, skinless)

1/4 cups moong dal (split yellow mung)

1 cups water (for soaking and batter)

1 tsp Celtic sea salt

1 pcs green chili, finely chopped

1/2 tsp Fresh ginger, grated

1/8 tsp asafoetida (hing)

1/8 tsp baking soda (optional, for extra fluffiness)

2 cups vegetable oil (for deep frying)

For the toppings and assembly

2 cups plain yogurt (whole-milk or Greek), whisked until smooth

2 cups boiled potatoes, peeled and cubed

1 cups canned or cooked chickpeas (garbanzo beans), drained

1/2 cups tamarind chutney (imli)

1/2 cups green mint-coriander chutney

1 tsp roasted cumin powder

1/2 tsp red chili powder

1 tsp chaat masala

1/2 cups fine sev (crispy gram flour noodles) or crushed papdi

2 tbsp fresh coriander (cilantro), chopped

3/4 tsp salt (for yogurt and potatoes)

For soaking water and optional garnish

1 cups water (for soaking bhallas and diluting yogurt if needed)

1 pcs finely chopped green chilies (optional, for topping)

1/4 cups pomegranate seeds (optional garnish)

Method

For the bhalla (lentil dumplings)

Soak dals

Rinse the urad dal and moong dal thoroughly under cold water until water runs clear. Place them in a bowl and cover with 1 cup of water. Soak for 4–6 hours or overnight until swollen and soft.

Grind batter

Drain the soaked dals well. In a blender or wet grinder, grind the dals to a smooth, thick batter using minimal water—add tablespoons as needed to reach a fluffy, spoonable consistency (similar to pancake batter but thicker). Transfer to a bowl.

Whip and season

Using a whisk or hand beater, vigorously beat the batter for 3–5 minutes to incorporate air (this yields soft bhallas). Add salt, finely chopped green chili, grated ginger, asafoetida and baking soda (if using). Fold gently to combine; do not overmix to deflate completely.

Fry bhallas

Heat 1–1.5 inches of vegetable oil in a deep pan over medium-high heat to about 350°F (175°C). Wet your hands slightly or use a spoon to drop small rounded portions (about 1–1.5 tablespoons each) into the hot oil. Fry in batches, turning occasionally, until puffed and golden brown on all sides, about 3–4 minutes per batch. Remove with a slotted spoon and drain onto paper towels.

Soak and cool

Prepare a bowl of warm water. Immediately transfer the hot bhallas into the warm water and let them soak for 10 minutes so they become soft and spongy. Squeeze out excess water gently and place the bhallas on a plate.

For the toppings and assembly

Prepare yogurt

Whisk the plain yogurt until smooth. If too thick, thin slightly with up to 1/2 cup of water to reach a pourable but creamy consistency. Season with 1/2 teaspoon salt and mix well. Chill briefly if desired.

Season potatoes and chickpeas

In a bowl, toss the boiled potato cubes and chickpeas with the remaining 1/4 teaspoon salt, 1/2 teaspoon roasted cumin powder, and a pinch of red chili powder. Mix gently to combine.

Arrange bhallas

Place 4–6 soaked bhallas on each serving plate or in a shallow bowl, spacing them slightly apart so toppings cover them evenly.

Layer toppings

Top the bhallas with a generous spoonful (about 1/4 cup) of the seasoned chickpeas and potatoes per serving. Spoon the whisked yogurt over the bhallas so they are mostly covered (about 1/3 cup yogurt per serving).

Add chutneys and spices

Drizzle about 2 tablespoons tamarind chutney and 2 tablespoons green chutney per serving in a zigzag pattern over the yogurt. Sprinkle remaining roasted cumin powder, red chili powder, and chaat masala evenly (adjust quantities to taste).

Finish and garnish

Top with fine sev or crushed papdi for crunch, chopped coriander, optional chopped green chili, and pomegranate seeds if using. Serve immediately so the sev stays crisp. Provide extra chutney on the side if desired.

Notes and serving

If preparing ahead, keep bhallas soaked in water until 10–15 minutes before assembly, then squeeze and assemble. Adjust chutneys and spices to your preferred balance of sweet, tangy and spicy.