Скачать или смотреть Iftar ke jaan Soft & Spongy Dahi Bhalay | Easy Ramzan 2026

Experience the taste of authentic street food at home! In this video, I’ll show you how to make the softest, most delicious Dahi Bhalay. Whether you call them Dahi Baray or Lentil Fritters, this recipe guarantees a spongy texture and a creamy, flavorful yogurt sauce every time.

🕒 Timestamps

0:00 - Introduction to Dahi Bhalay 0:45 - Ingredients Overview 1:20 - Step 1: Making the Bhalay Batter 2:45 - Step 2: Frying the Fritters 4:10 - Step 3: Soaking for Softness 5:30 - Step 4: Preparing the Yogurt Mixture 7:15 - Step 5: Assembling the Dish 8:30 - Final Garnish & Serving 9:15 - Pro Tips for Perfect Results

🛒 Ingredients You’ll Need:

For the Bhalay (Fritters):

Besan (Gram Flour): 1/2 cup

Daal Maash (Split Urad Dal): 1/3 cup (soaked 4-5 hours)

Water: 1 cup (as needed for blending)

Seasoning: 1/2 tsp Salt, 1/2 tsp Red Pepper Powder, 1/4 tsp Ajwain, 1/4 tsp Cumin Seeds

Baking Soda: 1/4 tsp

Oil: For frying

For the Dahi (Yogurt) Mixture:

Yogurt: 1 kg (whisked)

Boiled Veggies: 4-5 Potatoes, 2 Tomatoes, 1 Onion, 1/2 cup Cabbage

Spices: 1 tsp Salt, 1 tsp Black Pepper, 2-3 Green Chilies

Freshness: 1 cup Coriander, 8-10 Mint Leaves

Phalian: 100g (soaked)

📝 Quick Summary:

Prepare Batter: Blend soaked Daal Maash, besan, and spices until smooth.

Fry & Soak: Fry portions until golden brown. Immediately soak in cold water, then gently squeeze dry.

Mix Yogurt: Whisk yogurt with spices and fold in all the chopped vegetables and phalian.

Combine: Add the bhalay to the yogurt and garnish with Chaat Masala and Imli (tamarind) chutney.

⭐ Tips for Success:

Soaking the bhalay in cold water is the secret to that "melt-in-your-mouth" texture.

Let the dish chill in the fridge for 10-15 minutes before serving for maximum flavor.

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