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Restaurants›NEW AMAYA REAL INDIAN FOOD›Dahi Bhallae Recipe

Dahi Bhallae Recipe

Name: NEW AMAYA REAL INDIAN FOODs Dahi Bhallae Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups split urad dal (skinned black gram); 0.25 cups moong dal (optional, for softer texture); 1 tbs green chili, chopped; 1 tsp fresh ginger, grated; 1 tsp salt; 0.25 tsp baking soda (or eno fruit salt); 0.5 cups vegetable oil (for shallow frying); 0.25 cups water (for adjusting batter); 1 cups cooked chickpeas (garbanzo beans); 1 medium boiled potato, medium, peeled and chopped; 0.5 tsp cumin powder; 0.5 tsp chaat masala; 0.25 tsp red chili powder; 0.5 tsp salt; 2 tbs fresh cilantro, chopped; 1 tbs lemon juice; 2 cups plain yoghurt (whole or low-fat), whisked; 2 tbs milk or water (to thin yoghurt if desired); 0.25 tsp salt; 0.5 tsp sugar; 0.25 cups tamarind chutney (store-bought or homemade); 0.25 cups mint-coriander chutney (fresh); 0.5 tsp roasted cumin powder; 0.5 tsp chaat masala; 0.25 tsp red chili powder; 0.25 cups sev (crispy gram flour noodles); 2 tbs pomegranate arils (optional); 1 tbs fresh cilantro, chopped

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h 15m

Serves4

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

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Ingredients

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Lentil dumplings (Bhallas)

1 cups split urad dal (skinned black gram)

1/4 cups moong dal (optional, for softer texture)

1 tbs green chili, chopped

1 tsp Fresh ginger, grated

1 tsp Celtic sea salt

1/4 tsp baking soda (or eno fruit salt)

1/2 cups vegetable oil (for shallow frying)

1/4 cups water (for adjusting batter)

Chickpea & potato topping

1 cups cooked chickpeas (garbanzo beans)

1 medium boiled potato, medium, peeled and chopped

1/2 tsp Cumin powder

1/2 tsp chaat masala

1/4 tsp red chili powder

1/2 tsp Celtic sea salt

2 tbs Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

Yoghurt & soaking liquid

2 cups plain yoghurt (whole or low-fat), whisked

2 tbs milk or water (to thin yoghurt if desired)

1/4 tsp Celtic sea salt

1/2 tsp sugar

Tamarind & mint-coriander chutneys

1/4 cups tamarind chutney (store-bought or homemade)

1/4 cups mint-coriander chutney (fresh)

Toppings & garnish

1/2 tsp roasted cumin powder

1/2 tsp chaat masala

1/4 tsp red chili powder

1/4 cups sev (crispy gram flour noodles)

2 tbs pomegranate arils (optional)

1 tbs Fresh cilantro, chopped

Method

Lentil dumplings (Bhallas)

Soak and grind

Rinse the urad dal (and moong dal, if using) thoroughly until water runs clear. Soak in enough water to cover for 4–6 hours or overnight. Drain. Grind the soaked dal to a smooth, thick batter using minimal water — aim for a light, fluffy batter similar to pancake batter but thicker. Transfer to a bowl.

Whip batter

Beat the batter vigorously for 3–5 minutes by hand or with a whisk to introduce air; you can also use a hand blender for short pulses. The batter should be airy and hold soft peaks. Stir in chopped green chili, grated ginger, and 1 tsp salt.

Add raising agent

Just before frying, sprinkle 1/4 tsp baking soda (or gently fold in crushed eno fruit salt) into the batter and mix quickly but gently to retain air.

Fry bhallas

Heat vegetable oil in a deep skillet over medium heat to about 350°F (175°C) or until a small drop of batter sizzles and rises. Using a spoon or wet hands, shape golf-ball-sized portions of batter and gently slide into the hot oil. Fry in batches, turning occasionally, until puffed and golden brown on all sides, about 4–6 minutes. Remove to paper towels to drain.

Soak bhallas

Prepare a bowl of warm water. While still warm, transfer the fried bhallas to the warm water and soak for 5–8 minutes to soften and remove excess oil. Gently squeeze each bhalla to remove excess water (do not break apart) and place on a tray lined with paper towel.

Chickpea & potato topping

In a bowl, combine cooked chickpeas and chopped boiled potato. Add 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1/4 tsp red chili powder, 1/2 tsp salt, chopped cilantro, and 1 tbs lemon juice. Toss gently to combine. Taste and adjust seasoning.

Yoghurt & soaking liquid

Whisk the yoghurt until smooth. If too thick for drizzling, thin with 1–2 tbs milk or water to reach a pourable consistency. Stir in 1/4 tsp salt and 1/2 tsp sugar to balance tartness.

Assembly & garnish

Place soaked and squeezed bhallas on a serving platter (4–6 per platter for 4 servings). Using the back of a spoon, gently press each bhalla to create a shallow cavity for toppings.

Spoon a portion of the chickpea-potato mixture onto each bhalla, distributing evenly.

Drizzle whisked yoghurt generously over each topped bhalla so they are mostly covered.

Spoon tamarind chutney and mint-coriander chutney in alternating lines or dots over the yoghurt to taste.

Sprinkle roasted cumin powder, additional chaat masala, and a pinch of red chili powder over each portion.

Finish with a scattering of sev, pomegranate arils (if using), and chopped cilantro for color and crunch. Serve immediately.