Dahi Bhalla | Lentil Fritters in Spiced Yogurt | Easy & Tasty Ramadan Iftar Recipe

This Ramadan, let the timeless Dahi Vada be the centerpiece of your iftar table. Our meticulously crafted recipe for Dahi Bhalla offers a step-by-step guide to creating these divine lentil fritters in yogurt, a dish revered for its balance of flavors and textures. As the sun sets and the day's fast ends, imagine the delight of breaking your fast with these succulent lentil fritters, nestled in a bed of creamy, spiced yogurt, and drizzled with vibrant green chili and tamarind chutneys. Our recipe walks you through each step, from preparing the lentil batter to achieving the perfect consistency of the yogurt sauce, ensuring every bite is a burst of flavors.

RECIPE PAGE: https://www.patelbros.com/indian-reci...


INGREDIENTS:

For Bhallas:
Urad Dal - 1 1/4 cup
Chana Dal - 1/2 cup
Garlic - 3 small cloves
Ginger - 1 inch (rough chop)
Green Chili - 1 -2 qty (chopped)
Salt - 1 1/2 tsp
Cumin Seeds - 1 tsp
Baking Powder - 2 tsp
Neutral Oil - for frying
Water - 4 cups
Cumin Seeds - 2 tsp

For Yogurt:
Yogurt - 4 cups
SWAD Green Chili Chutney - 2 tsp
Chaat Masala - 1 Tbsp.
Salt - 1 1/2 tsp
Sugar - 2 tsp
Water - 1 cup
SWAD Tamarind Chutney - for garnish

For Tempering:
Oil - 3 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Dried Red Chilis - 2-3 qty
Curry Leaves - 5-10 leaves


INSTRUCTIONS:

How to Make Bhallas:
1. Begin by washing 1 ¼ cup Urad Dal and ½ cup Chana Dal until the water runs clear. This can take about 3-5 washes.
2. Next, soak the lentils for a minimum of 8 hours (up to 24 hours).
3. To make the bhalla batter, strain your dal but reserve the dal soaking water.
4. In a blender, add the drained dals, 3 garlic cloves, 1 inch piece of ginger, and 1-2 green chilis. Also add about 1/2 cup of the dal water.
5. Blend everything until a smooth paste forms, if you need more dal water add it in 1 Tbsp at a time until everything comes together.

PRO TIP: You want to be sure that the batter remains thick and does not become too runny. Add any extra water slowly.

6. Next, remove the batter from the blender and add to a mixing bowl.
7. To the batter, add 1 tsp cumin seeds, 2 tsp baking powder, and 1 ½ tsp salt.
8. Using a handheld mixer or whisk, beat the batter for 1 -2 minutes on medium/high speed.
9. In a frying pan, add about 3-4 inches of a neutral oil.
10. On medium heat, begin dropping a tablespoon full of batter at a time. Fry on both sides until golden brown, about 2-3 minutes.
11. Remove bhallas and drain off excess oil on a paper towel.

How to Prepare Dahi Bhalle Yogurt:
12. In a mixing bowl, add 4 cups yogurt, 2 tsp green chili chutney, 1 Tbsp chaat masala, 1 ½ tsp salt, and 2 tsp sugar. Whisk everything together and add in a little water at a time. The yogurt should be a slightly thin consistency but not too watery.

Soaking the Bhallas:
13. In a pot add 4 cups water and 2 tsp cumin seeds.
14. Let this come to a simmer and then turn off the heat.
15. Strain the water into a bowl (to remove the cumin seeds) and then add the bhallas to soak in the cumin water for 3-5 minutes.
16. Remove the bhallas with a slotted spoon and drain each one of excess water by gently squeezing them between the spoon and the palm of your hand.
17. Place the bhallas in your serving dish.

How to Make Dahi Bhalla Tempering:
18. To a small frying pan, add 3 tsp oil and let it heat up.
19. Once heated, add ½ tsp mustard seeds, 1 tsp cumin seeds, and 2-3 dried red chilis. Let them splutter and toast.
20. After they are toasted add 5-10 curry leaves and cook for 1 min.

How to Assemble Dahi Bhalla:
21. In the serving dish with your drained bhallas, add your prepared yogurt mixture.
22. Next, add a few teaspoons of tamarind chutney to the top for garnish along with a sprinkle of chaat masala.
23. Finally, add your tempering over your dahi bhallas.

Serve during Iftar for your loved ones. Ramadan Mubarak!


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