Dahi Bhalley / Barey

Ingredients

• 1 cup (about 200 g)maash dal (urad dal)
• 1/2 cup (about 100 g)moong dal
• 1/2 inch (about 1 cm)fresh ginger
• 1 tspsalt
• 1/2 tspcumin
• for fryingoil
• as requiredwater, for blending and soaking
• 1/2 tspsalt, for the soaking water
• to tasteplain yoghurt
• to tastesugar
• to tastesalt, for the yoghurt
• to tastetamarind chutney
• to tastechilli flakes
• to tastechaat masala

Instructions

1. 1

   Soak the lentils

   Wash the maash and moong dal, then soak them in water for 5 hours.

2. 2

   Grind the mixture

   Drain the lentils and put them in a grinder with the cumin, ginger and salt.

3. 3

   Blend the batter

   Blend to a smooth paste, adding only as much water as needed; too much will make the batter runny.

4. 4

   Whisk until aerated

   Whisk the batter in one direction for 10 minutes. Drop a little into water: if it floats, it is ready; if it sinks, whisk for longer.

5. 5

   Shape the fritters

   Using a wet spoon or your hand, drop spoonfuls of batter into hot oil.

6. 6

   Fry until crisp

   Keep the heat at medium and fry the bhalla until golden brown and crisp.

7. 7

   Drain the oil

   Lift out the fritters and drain them on kitchen paper to remove excess oil.

8. 8

   Prepare soaking water

   Pour hot water into a large bowl and stir in 1/2 tsp salt.

9. 9

   Soak the bhalla

   Add the hot fritters and submerge them completely. Leave for 10 minutes, or until they have absorbed water.

10. 10

    Squeeze and plate

    Gently squeeze out the water and transfer the bhalla to a plate.

11. 11

    Season the yoghurt

    Whisk the yoghurt with sugar and salt.

12. 12

    Add the toppings

    Arrange the bhalla on a serving plate, spoon yoghurt over them and add a generous dollop of tamarind chutney.

13. 13

    Finish and serve

    Sprinkle with chilli flakes and chaat masala, then serve cold.

What are Dahi Bhalley?

Dahi Bhalley, also called dahi vada in some regions, are South Asian lentil fritters served with yoghurt. They are associated with festive and street-food cooking across the Indian subcontinent, with regional versions differing in seasoning and toppings.

This version combines maash dal and moong dal, then softens the fried fritters in salted water before topping them. That soaking step gives the centre a tender texture beneath the crisp fried exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 16g protein, 41g carbs, 16g fat.

The lentils provide most of the carbohydrates and plant protein, while frying oil and yoghurt contribute much of the fat. Chutney and seasoned yoghurt can also add sugar and salt, and the amounts are not specified here. For a more balanced plate, serve a smaller portion alongside fresh salad or vegetables.

Choosing the lentils

Maash dal: urad dal gives the batter body and helps make soft, airy fritters when it is thoroughly whisked.

Moong dal: this adds a lighter quality to the blend. Soak both lentils for the full 5 hours so they grind smoothly.

Getting the batter right

Water: add it gradually while grinding, stopping once the lentils form a smooth paste. A loose batter is harder to shape and can absorb more oil.

Whisking: work in one direction for 10 minutes, then use the float test described in the method. If a small drop sinks, keep whisking before frying.

Frying and soaking

Oil temperature: fry over medium heat so the fritters cook through while their outsides turn golden and crisp. If the oil is too hot, they may brown before the centres cook.

Soaking: put the fritters into the salted water while they are still hot and keep them submerged for 10 minutes, or until they have absorbed water. Squeeze gently afterwards so they stay soft without becoming waterlogged.

Yoghurt and toppings

Seasoned yoghurt: whisk it with sugar and salt until smooth, then spoon it over the plated bhalla. The recipe gives no quantities for these additions, so adjust them to your taste.

Finishing touches: tamarind chutney brings sweetness and tang, while chilli flakes and chaat masala add a sharper, spiced finish.

Serving ideas

Serve the bhalla cold as a starter or snack, with enough yoghurt and chutney to coat each fritter. A simple salad or sliced cucumber alongside adds a fresh contrast without competing with the toppings.

Recipe notes & tips

• Drain the soaked lentils well before grinding so the batter does not start out watery.
• Add blending water a little at a time rather than pouring it in all at once.
• Whisk the batter consistently in one direction for the full 10 minutes.
• Fry a small test fritter first to check the oil temperature and batter texture.
• Submerge the fritters fully in the salted water so they soften evenly.
• Squeeze gently after soaking to avoid breaking the bhalla.

Variations

• Adjust the sweetness: add more or less sugar to the yoghurt to suit your taste.
• Make it milder: reduce or omit the chilli flakes.
• Add fresh herbs: finish with chopped coriander for a fresh note.
• Try mint chutney: add it alongside the tamarind chutney for a sharper, herbal topping.
• Change the finish: sprinkle extra chaat masala over each serving.

Common mistakes to avoid

• Watery batter: add blending water gradually and stop as soon as the paste is smooth.
• Skipping the whisk: whisk for the full 10 minutes and check that a small drop floats.
• Oil too hot: keep the heat at medium so the fritters can cook through as they brown.
• Crowding the pan: fry in batches so the oil temperature stays steady.
• Over-soaking: check the fritters at 10 minutes and remove them once they have absorbed water.
• Squeezing too firmly: press gently so the softened fritters keep their shape.

How to store

For the best texture, serve the assembled bhalla cold soon after adding the toppings. Keep leftovers covered in the fridge and eat within 2 days; store the fritters and yoghurt separately if possible, and avoid reheating the yoghurt-topped dish.

Frequently asked questions