40 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Dahi Bhallay
Soft lentil dumplings under cool yogurt and chutneys.
Prep25 min
Cook25 min
Soak / rest4 hr 10 min
Total5 hr
Let’s get cooking.
- 01
Wash both lentils and soak in plenty of water for 4 hours. Drain completely, then blend to a thick smooth batter with up to 100 ml of the measured water. Beat vigorously for 3–4 minutes to lighten. Add half the salt.
- 02
Heat frying oil to 170–175°C in a deep, heavy pan filled no more than halfway. Drop small spoonfuls in batches and fry 5–7 minutes, turning, until golden and cooked through.
- 03
Soak fried bhallay in a separate bowl of warm water for 10 minutes. Lift out and gently squeeze between your palms without breaking them.
- 04
Whisk yogurt with remaining 50 ml water, sugar and remaining salt. Add bhallay and finish with cumin and both chutneys. Keep refrigerated until serving.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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