Dahi Bhalla, a classic Pakistani street food, is a delightful combination of soft lentil fritters soaked in creamy yogurt and topped with imli ki chutney or green chutney and spices.
Made with mash daal (urad dal), these bhallas are naturally light and spongy when soaked in water, making them easy to digest and full of flavor. Whether you’re preparing them for iftar, Eid, or a family gathering, this no-fail method guarantees the perfect texture every time
While many use baking soda for fluffiness, I am making this authentic Pakistani Dahi Bhalla recipe without baking soda or any artificial leavening agents, yet achieving soft and airy bhallas with a naturally fluffy texture.
I am not using baking soda for this recipe, but if you’d like to, please refer to the notes at the end of the recipe for instructions on how to incorporate baking soda.
Follow this simple step-by-step recipe to create soft, melt-in-your-mouth Dahi Bhalla that tastes just like the ones from your favorite street vendors!
How to Store and Freeze Dahi Bhalla:
Storing in the Refrigerator:
- Unsoaked Bhallas: Store the fried bhallas in an airtight container in the fridge for up to 2-3 days.
- Soaked Bhallas: Once soaked in yogurt, Dahi Bhallas should be eaten within 1 day for the best texture. You can keep them covered in the fridge until ready to serve.
Freezing Bhallas:
- Unsoaked Bhallas:
- Allow fried bhallas to cool completely.
- Place them in a single layer on a baking sheet and freeze for 1-2 hours until firm.
- Transfer the frozen bhallas to a zip-lock bag or airtight container and freeze for up to 1-2 months.
- When ready to use, thaw at room temperature and soak them in warm water for 10-15 minutes before serving.
- Soaked Bhallas (with Yogurt):
- It’s not ideal to freeze soaked bhallas with yogurt, as the texture may change once thawed. However, you can freeze the fried bhallas and prepare fresh yogurt when ready to serve.
- Storing Bhalla Batter:
- You can store bhalla batter in the fridge for up to overnight before the baking powder begins to lose its potency. If you notice some water separating on top, simply whisk the batter well to re-aerate it before using.
Enjoy your Dahi Bhalla even after a few days or weeks with these simple freezing and storing methods!
Easy-to-Follow Dahi Bhalla Recipe
Here’s my foolproof recipe for soft and fluffy Pakistani Dahi Bhalla without baking soda! This method ensures airy bhallas that soak up yogurt perfectly. Includes tips and tricks to get them light, fully cooked inside, and bursting with flavor. Tried and tested for the perfect texture every time!
Equipment
Ingredients
- 1 cup Mash daal (urad daal) soaked for 6-8 hours or overnight
- 1 tsp Cumin seeds
- 1/2 tsp Salt adjust to taste
- 1-2 Green chilies optional
- Ginger
- Water as needed
- Oil for frying
Instructions
Prepare the Bhalla Batter:
- Soak mash daal 6-8 hours or overnight.
- Drain the soaked mash daal and blend it with ginger into a smooth, and thick paste with very little water.
- Transfer the mixture into a bowl.
- Add salt, and cumin seeds, mix well and beat the batter for a few minutes to make it airy and fluffy.
Bhalla Float Test:
- Take a small bowl of water.
- Drop a tiny portion of the batter into the water.
- If it floats, the batter is well-aerated and ready for frying.
- If it sinks, whisk the batter for a few more minutes to incorporate more air.
Frying:
- Heat oil in a pan for deep frying.
- Spoon method: Use any spoon or an ice cream scoop to drop the bhalla batter into the oil for even shapes and uniform frying (as shown in the video).
- Hand method: Wet your hands, take a small portion of batter, shape it into a round ball or flat fritter, and gently drop it into the hot oil.
- Fry on medium heat until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Soak the Bhallas:
- In a bowl, take warm water and add a pinch of salt (optional).
- Soak the fried bhallas in the water for 15-20 minutes until they become soft.
- Cover it with a lid so they are completely emerge in the water.
- Gently squeeze out excess water and set them aside.
Prepare the Yogurt Mixture:
- Whisk the yogurt with milk until smooth.
- Add sugar, salt, and roasted cumin powder. Mix well.
Assemble the Dahi Bhalla
- Place the soaked and squeezed bhallas in a serving dish.
- Add boiled chickpeas, potatoes, tomatoes, onion slices, cabbage.
- Pour the prepared yogurt over them, ensuring they are fully covered.
- Drizzle tamarind chutney and green chutney on top.
- Sprinkle chaat masala, and a pinch of red chili powder.
- Garnish with chopped coriander leaves and optionally, some crushed papri for crunch.
Serving Suggestion:
- Serve chilled for the best taste.
- Enjoy as a snack, appetizer, or part of a festive meal.
Video
Notes
Tips to Make Soft Bhallas Without Baking Soda:
- Soak it for 6-8 hours or overnight for a naturally fluffy texture.
- After blending, beat the batter for good 5-7 minutes to incorporate air, making the bhallas light.
- Let the batter rest for 1-2 hours at room temperature before frying for a slight natural rise.
- Too high heat will make them crispy outside but dense inside. Frying at medium heat ensures even cooking.
- This step is key to achieving a soft texture after frying.
Notes on Using Baking Soda in Bhallas:
- A small pinch (¼ to ½ teaspoon per cup of dal) helps make bhallas lighter and airier.
- Mix baking soda into the batter just before frying to maintain its effectiveness.
- Too much can make bhallas absorb excess oil or taste slightly bitter.
- If avoiding baking soda, beat the batter well for at least 5-7 minutes to incorporate air naturally. (That’s how I shared in the recipe above).
- A well-aerated batter should float when a small portion is dropped into water.
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