Dahi Bhallay (Dahi Baray)
Soft lentil dumplings are soaked in creamy yogurt and finished with tamarind, mint, spices, chickpeas, potato, and crisp sev for a street-style snack.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeDahi bhallay, also called dahi baray, is a popular Pakistani chaat made from fluffy fried lentil dumplings soaked until tender, then covered with seasoned yogurt and chutneys. This platter is topped with brown tamarind sauce, bright green mint chutney, chickpeas, potato, crunchy sev, herbs, and a dusting of roasted cumin and chile.
The key is beating air into the soaked lentil batter and softening the fried bhallay in warm salted water before serving. Assemble just before eating so the yogurt absorbs the chutneys while the sev and papdi remain crisp.
Ingredients
- 1 cup (200 g) split skinned urad dal (split black gram)
- 3 cups (720 ml) water, plus more for soaking
- 1 teaspoon (6 g) fine salt, divided
- 1/4 teaspoon (1 g) baking soda
- 2 cups (480 ml) neutral oil, for frying
- 1 1/2 cups (360 g) plain whole-milk yogurt
- 2 tablespoons (30 ml) water
- 1/2 teaspoon (1 g) roasted ground cumin
- 1/4 teaspoon (1 g) Kashmiri chile powder or mild paprika
- 1 cup (165 g) cooked chickpeas, drained
- 1 medium potato, about 5 ounces (140 g), boiled, peeled, and diced
- 1/2 cup (120 ml) tamarind chutney
- 1/2 cup (120 ml) mint-cilantro chutney
- 1/2 cup (25 g) plain sev
- 4 papdi, broken into pieces
- 2 tablespoons (16 g) roasted peanuts
- 2 tablespoons (20 g) finely chopped red onion
- 2 tablespoons (6 g) chopped fresh cilantro
- 1 tablespoon (3 g) chopped fresh mint
- 1/2 teaspoon (1 g) chaat masala
- 1/4 teaspoon (1 g) roasted ground cumin
- 1/4 teaspoon (1 g) Kashmiri chile powder or mild paprika
Instructions
- 1
Rinse the urad dal until the water runs mostly clear, then soak it in plenty of water at room temperature for 4 hours, until the grains crush easily between your fingers.
- 2
Drain the dal very well and blend it with 2 to 3 tablespoons of the measured water until smooth and thick, scraping the blender as needed. Transfer to a bowl, add 1/2 teaspoon salt and the baking soda, and beat vigorously for 4 to 5 minutes until the batter looks pale and airy.
- 3
Heat the oil in a deep, heavy pan over medium heat to 350°F (175°C). Drop in rounded tablespoons of batter, leaving space between them, and fry for 4 to 5 minutes, turning once, until puffed and light golden.
- 4
Bring 3 cups (720 ml) water, the remaining 1/2 teaspoon salt, and the baking soda to a simmer over medium heat. Remove from the heat, add the fried bhallay, and soak for 15 minutes until soft and spongy.
- 5
Lift out each bhalla and gently press it between your palms to remove excess water without crushing it. Whisk the yogurt with 2 tablespoons water until pourable, then spread about two-thirds over a wide serving platter.
- 6
Arrange the softened bhallay over the yogurt and spoon the chickpeas and diced potato around and between them. Pour over the remaining yogurt, followed by the tamarind chutney and mint-cilantro chutney in visible ribbons.
- 7
Scatter the sev, broken papdi, peanuts, onion, cilantro, and mint over the platter. Finish with chaat masala, roasted cumin, and Kashmiri chile powder, then serve immediately while the toppings are crisp.
Tips for the Best Dahi Bhallay (Dahi Baray)
- Drain the dal thoroughly before blending; watery batter makes flat, oily bhallay. If the batter feels loose, rest it for 10 minutes rather than adding flour.
- Beat the batter until a small piece floats in water. This aeration gives the dumplings their soft, porous texture.
- Keep the frying oil at about 350°F (175°C). Excessively hot oil browns the outside before the center cooks, while cool oil makes greasy bhallay.
- For a shortcut, use prepared tamarind and mint chutneys. If using thick Greek yogurt, loosen it with a little extra water before spooning it over the dumplings.
- The chickpeas and potato can be cooked a day ahead, and the bhallay can be fried and soaked several hours ahead. Add chutneys, sev, papdi, and garnishes just before serving.
Storage and Reheating
Refrigerate assembled dahi bhallay in a covered container for up to 1 day, although the sev and papdi will soften. Store soaked bhallay, yogurt, chutneys, and toppings separately for up to 3 days; serve chilled or let the components stand briefly at room temperature. Do not freeze the assembled dish.
Frequently Asked Questions
What are dahi bhallay made of?
They are soft fritters made from soaked and ground split urad dal. The fried dumplings are soaked in salted water, then served with yogurt, chutneys, and chaat toppings.
Are dahi bhallay and dahi baray the same dish?
They are closely related names for the same style of yogurt-covered lentil dumpling. The spelling and preferred name vary by region and household.
Why are my dahi bhallay hard?
The batter may not have been aerated, or the fried dumplings may not have soaked long enough. Beat the batter well and soak the hot bhallay until they feel soft when gently pressed.
Can dahi bhallay be made ahead?
Yes. Fry and soak the bhallay several hours ahead, then refrigerate them in yogurt or separately. Add crunchy sev, papdi, peanuts, and herbs immediately before serving.
Quick Info
Prep Time
270 min
Cook Time
25 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
