Dahi Bhalla

Soft urad dal bhallas cooked without deep-frying, soaked in lightly sweetened spiced yogurt and served thoroughly chilled. Roasted cumin, chilli, fresh ginger and green chilli give this lighter version its familiar savoury flavour.

Highlights

• No deep-frying
• Cooked in an appe pan and finished in the air fryer
• Made with protein-rich urad dal
• Served in creamy seasoned yogurt
• Best enjoyed chilled

Prep time: 20 minutes, plus overnight soaking
Cook time: 15 minutes
Servings: 1

Nutrition and Macros

Total recipe and per serving

• Calories: 240 kcal
• Protein: 15 g
• Fat: 5 g
• Carbohydrates: 33 g

Ingredients

• 40 g urad dal
• 150 g yogurt
• Ginger, to taste
• Green chilli, to taste
• Red chilli powder, to taste
• Roasted cumin powder, to taste
• Sweetener, to taste
• Salt, to taste
• 200 ml water, used as required
• A pinch of Eno fruit salt

Method

1. Rinse the urad dal and soak it in water overnight.
2. Drain the soaked dal and grind it with ginger, green chilli and salt. Add only enough water to make a smooth, thick batter.
3. Transfer the batter to a bowl and leave it to rest briefly.
4. Whisk the yogurt until completely smooth. Add some of the measured water to achieve a creamy pouring consistency.
5. Season the yogurt with salt, sweetener, red chilli powder and roasted cumin powder. Refrigerate until required.
6. Preheat an appe pan. Add a pinch of Eno fruit salt to the dal batter and mix gently immediately before cooking.
7. Spoon the batter into the cavities of the appe pan. Cover and cook until the bhallas become firm.
8. Turn the bhallas and cook the other side for a few more minutes.
9. Transfer them to an air fryer and cook at 180°C for 10–12 minutes. Do not overcook them, or they may become dry.
10. Place the warm bhallas in the prepared yogurt and refrigerate until thoroughly chilled.
11. Garnish with ginger julienne, green chilli, roasted cumin powder and a light dusting of red chilli powder. Serve chilled.

Ipshita’s Note

Keep the urad dal batter thick and airy so the bhallas remain soft. Add the fruit salt only when the appe pan is ready, and avoid overcooking them in the air fryer. Placing the warm bhallas directly into the seasoned yogurt helps them absorb its flavour.

Tips

• Add the water gradually so the batter does not become runny.
• Whisk the yogurt thoroughly for a smooth texture.
• Adjust the sweetener, salt and spices to create a balanced flavour.
• Allow enough chilling time for the yogurt to soak into the bhallas.