Dahi Bhalle

Dahi Bhalle is a delightful Indian snack made from soft lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and spices. This gluten-free dish is perfect for a midnight craving, offering a refreshing balance of flavors and textures.

Ingredients

• Split urad dal (black gram) - 100 grams
• Water - 500 ml (for soaking and blending)
• Salt - 1 teaspoon
• Baking soda - 1/4 teaspoon
• Yogurt - 200 grams
• Tamarind chutney - 2 tablespoons
• Green chutney - 2 tablespoons
• Roasted cumin powder - 1 teaspoon
• Chaat masala - 1/2 teaspoon
• Fresh coriander leaves - for garnish
• Pomegranate seeds - for garnish (optional)

Steps

1. Rinse the split urad dal under cold water, then soak it in 300 ml of water for 4-6 hours or overnight.
2. Drain the soaked dal and transfer it to a blender. Add 100 ml of water and blend until you achieve a smooth, thick batter.
3. In a mixing bowl, combine the batter with salt and baking soda. Mix well to incorporate air for fluffiness.
4. Heat oil in a deep pan over medium heat. Once hot, drop spoonfuls of the batter into the oil, frying until they turn golden brown (about 3-4 minutes).
5. Remove the fried dumplings and place them on paper towels to absorb excess oil. Allow them to cool slightly.
6. In a bowl, whisk the yogurt until smooth and creamy. Add salt to taste.
7. Soak the fried dumplings in warm water for about 10 minutes to soften them, then gently squeeze out excess water.
8. To serve, place the dumplings on a plate, pour over the yogurt, and drizzle with tamarind and green chutneys.
9. Sprinkle roasted cumin powder and chaat masala on top, then garnish with fresh coriander leaves and pomegranate seeds if using.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from lentils, promoting muscle health.
• Contains probiotics from yogurt, which aid in digestion.

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