Dahi Bhalla is a simply incredible Indian snack. It consists of very soft lentil dumplings with creamy yoghurt and a whole mix of spicy chutneys. These are enjoyed usually on festivals and some special occasions, thereby making this a favourite across the country. So, if you want to impress your guests or have something deliciously easy to try, let's go ahead with this easy recipe for Dahi Bhalla. You need to soak urad dal overnight, grind it in a smooth paste, add cumin and salt for flavour, shape it into small balls, deep fry until golden brown, and then soak the bhallas in warm water for some time so that they get softened. It's time to serve the Dahi Bhalla finally. Squeeze the bhallas very gently and put them out in a serving dish. Scrape generous dollops of fresh yoghurt over the top of the bhallas so that it drenches every bit of the dumpling. Sweet tamarind chutney and spicy green chutney complete all these and then, there's a sprinkle of chaat masala for a super kick. The Dahi Bhalla recipe is not only a treat for the taste buds but also an eye feast. It has colourful contrasts as well as texture combinations. It is a treat that makes for an excellent eyeball pleasure, guaranteed to please your guests. Chill it before serving it as an appetizer or snack and watch the gloom vanish from the faces of your guests as they relish every morsel of it. It's sure to be a regular in your repertoire!

• 200 gms urad dal
• Pomegranate
• 1/4 cup tamarind
• Coriander leaves
• 1/2 tsp chaat masala
• 1/2 tsp ginger paste
• 1/2 tsp red chilli powder
• 2 tbsp sugar
• 1/4 cup green chutney
• 1/2 tsp cumin powder
• 500 gms curd
• 1/2 tsp salt
• 1/4 tsp hing
• Cooking oil

• Dahi Bhalla is quintessentially Indian, made with the rich elements of lentil dumplings and creamy yoghurt.
• Making it a great treat anytime for the occasion, it is not only delicious, but you would love its presentation as it is mostly served during festivals, parties, or family outings.
• Here's how to make a delightful Dahi Bhalla from scratch, ensuring every bite is a burst of flavour.
• Begin by washing and soaking 200 gms of split urad dal, black gram.
• This should be soaked in water for 4-5 hours. Soaking is a very important step as it makes the dal soft and easy to grind into a smooth paste.
• After soaking for 4-5 hours, change the water and transfer it to the blender.
• Grind it smoothly, adding some water if you want it to be the right consistency.
• Add 1/2 teaspoon of salt, 1/4 teaspoon of hing or asafoetida, and 1/2 teaspoon of ginger paste to the dal paste.
• Mix well so that all these ingredients are well distributed.
• What makes fluffy bhallas and separates them from flat ones is beating the batter; it is a time-consuming task, but careful beating leads to a thick smooth, and light batter that develops very good bubbles and thus makes soft and fluffy dumplings when fried.
• Now fry. Heat oil in a deep frying pan over medium heat. Meanwhile, you can wet your hands while the oil is heating up.
• With small quantities of dal batter, take your fingers and mould them into small balls or flat discs. Slip them gently into hot oil, not crowding the pan.
• Fry bhallas till golden brown, approximately 4-5 minutes.
• Take it from the oil and place it on paper towels so that the oil excesses are drained off.
• Soak fried bhallas in warm water for 15-20 minutes.
• This is an important step since it softens the bhallas further, making them more pleasurable to bite into. When soaked, lightly squeeze out excess water from each bhalla using your palms, then set aside.
• Then prepare the yoghurt mixture.
• In a large bowl, whisk 500 gms of thick curd (yoghurt) till it becomes smooth and creamy.
• Add 2 tablespoons of sugar and a pinch of salt to the yoghurt.
• When you mix all these ingredients, then this becomes a sweet and tangy base that complements bhallas just the right way.
• Now is the time to set together your Dahi Bhalla.
• Place the soaked bhallas in a serving dish, leaving space in between them so they do not touch each other.
• Then pour over the sweetened curd, so that each dumpling is completely covered.
• Then you get a luscious creamy layer characteristic of Dahi Bhalla.
• Mix 1/4 cup of tamarind chutney and 1/4 cup of green chutney in a separate bowl.
• Drizzle these tangy chutneys over the yoghurt-covered bhallas.
• They do their job in contrasting the appetizing white yoghurt with your lovely colours and flavours.
• For an added aroma, dust 1/2 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon chaat masala all over the dish.
• These spices lend the depth even a sweet yoghurt and chutney cannot give you. Add the coriander leaves and pomegranate seeds at the end of the Dahi Bhalla for a burst of freshness and colours.
• Serve chilled, and let your guests enjoy this appetizing treat one spoonful at a time, savouring every bite of this all-time favourite.
• The recipe of Dahi Bhalla is not just a dish; it is a celebration in itself that brings to all assemblages the ultimate delight!