Soft lentil bhallas soaked in seasoned yogurt and topped with chutneys, spices, onion, coriander, and crunchy sev.
Calories
310kcal
Protein
13g
Carbs
38g
Fat
12g
Drain soaked lentils and grind with minimal water into a thick fluffy batter. Mix in salt, cumin, and baking soda.
Drop spoonfuls into medium hot oil. Fry until light golden. Do not over-brown.
Place fried bhallas in warm water for 15 minutes. Gently press out extra water without breaking them.
Whisk yogurt with salt and sugar until smooth.
Place bhallas in a dish, cover with yogurt, drizzle chutneys, sprinkle spices, and finish with sev and coriander.
Dahi bhalla chaat is cool, tangy, spicy, sweet, and creamy all at once. Soft lentil dumplings are soaked until tender, then covered with yogurt, chutney, spices, and crunchy toppings.
The texture depends on soaking the bhallas properly. Once they soften, they absorb the yogurt and become light instead of dense.
This recipe uses simple, familiar ingredients and builds flavor through careful cooking, layering, or seasoning. Keep everything measured before you start so the cooking process feels smooth and relaxed.
Serve immediately with chutneys, fresh herbs, onions, and a little extra chaat masala.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve immediately with chutneys, fresh herbs, onions, and a little extra chaat masala.
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