Are your homemade Dahi Bhallas turning out hard or dry inside? Worry no more! Today, I’m sharing the easiest method to make halwai-style, soft, spongy, and super tasty Dahi Bhallas at home. Follow this step-by-step guide, and your bhallas will be soft, airy, and full of flavor — just like the ones from your favorite sweet shop!
🛒 Ingredients:
- 300 gm urad dal (white, skinless)
- 50 gm moong dal (split, skinless)
- 1 tsp chopped green chili
- 1 tsp chopped ginger
- Salt to taste
- 1 tsp cumin seeds
- 500 ml oil (for frying)
- Chopped coriander
- 300 ml curd (sweetened)
- 3 tsp powdered sugar
- Tamarind (saunth) chutney
- Mint chutney
- Roasted cumin powder
🧑🍳 Step-by-Step Instructions:
1. Soak the Lentils
- Wash 300 gm urad dal and 50 gm moong dal thoroughly in water (2–3 times).
- Soak in double the amount of water for 6 hours. The lentils will puff up nicely.
2. Grinding the Batter
- Do not discard the soaking water — you’ll need a little of it while grinding.
- Grind the lentils in batches with minimal water to keep the batter thick.
- The batter should not be runny — aim for a thick and fluffy texture.
3. Whipping the Batter
- Transfer the batter to a large bowl.
- Whisk it in one direction using your hand. This aerates the batter and makes the bhallas light and spongy.
- Test by dropping a small amount in water — if it floats, it’s ready!
4. Add Flavors
- Mix in: chopped coriander, chopped green chili, chopped ginger, salt, and cumin seeds.
- Mix gently again in the same direction and let it rest for 10 minutes.
5. Frying the Bhallas
- Wet your hand slightly and scoop out small portions of batter.
- Heat oil on low flame. Gently drop the batter into the oil.
- Do not shape too much; they will naturally form round.
- Fry on medium-low heat for 6–7 minutes, flipping occasionally.
- They should turn golden and puff up beautifully.
🔁 Pro Tip: Sprinkle a bit of water over the bhallas while frying — it helps them rise and stay soft.
6. Soaking in Salt Water
- Prepare lukewarm water with 1 tsp salt and a pinch of asafoetida (hing).
- Soak the fried bhallas in this water for 20 minutes. This removes excess oil and makes them absorbent.
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| Soak the Fried Bhala in water |
7. Prepare the Yogurt (Dahi)
- Take fresh, sweet curd (not sour).
- Add ½ tsp salt and 2–3 tsp powdered sugar.
- Mix well until smooth and creamy.
8. Assemble the Dahi Bhallas
- Gently squeeze the soaked bhallas to remove excess water.
- Place them in a serving plate or bowl.
- Generously pour sweetened yogurt over the bhallas.
- Top with tamarind chutney, mint chutney, and a sprinkle of roasted cumin powder.
🌟 Serving Tips:
- Serve chilled for best taste.
- Perfect for festivals, family gatherings, or a weekend treat!
- Can be stored in the fridge for 3–4 days and assembled fresh each time.
🔚 Conclusion
These halwai-style Dahi Bhallas are incredibly soft, spongy, and packed with flavor. Whether you’re new to cooking or a seasoned home chef, this recipe guarantees success every time.
Try it out and let me know how your bhallas turned out in the comments below! 💬
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