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No Fry Dahi Vada, No Fry Dahi Bhalla Recipe from MACclite

No Fry Dahi Bhalla Recipe: Savor the Flavors Sans the Oil

When it comes to indulging in Indian street food, dahi bhallas rank high on the list. These soft, lentil-based delights submerged in yogurt and topped with tangy chutneys are a treat for the taste buds. But what if you could relish them guilt-free? Enter the "No Fry Dahi Bhalla" recipe, a healthier rendition that retains all the flavors without the extra oil. Let’s dive into creating this delectable dish that’s both delightful and nutritious!

Level: Easy
Prep Time:  20 minutes (plus soaking time for lentils)
Serves: 4-6

Ingredients

For Dahi Bhalla

  • 1 cup urad dal (split black lentils)
  • 1 cup moong dal (split mung beans)
  • 1-inch ginger, chopped
  • 2-3 green chilies, chopped
  • Salt to taste
  • 1 teaspoon cumin seeds

For Serving

  • 2 cups thick yogurt
  • Tamarind chutney
  • Mint-coriander chutney
  • Chaat masala
  • Roasted cumin powder
  • Red chili powder
  • Chopped coriander leaves
  • Sev (crispy chickpea noodles)
  • Pomegranate seeds (optional)

Directions

  1. Prepare the Lentil Mix

    • Rinse the urad dal and moong dal thoroughly, then soak them together in water for 4-5 hours.
    • Drain the water and blend the soaked lentils with ginger, green chilies, salt, and cumin seeds. Add minimal water to create a smooth, thick batter.
  2. Steam the Bhallas

    • Grease a steamer plate or idli molds. Scoop out small portions of the batter and place them in the molds.
    • Steam for 10-12 minutes until the bhallas are cooked through. Test by inserting a toothpick; it should come out clean.
  3. Prepare the Dahi (Yogurt)

    • Whisk the yogurt until smooth. Add a pinch of salt and whisk again for consistency.
  4. Assemble the Bhallas

    • Once the bhallas are cooled, gently press them between your palms to remove excess water.
    • Soak the bhallas in warm water for 10 minutes, then gently squeeze out the water.
    • Arrange the bhallas in a serving dish and pour the whisked yogurt over them, ensuring they are completely covered.
  5. Garnish and Serve

    • Drizzle tamarind chutney and mint-coriander chutney generously over the bhallas.
    • Sprinkle chaat masala, roasted cumin powder, red chili powder, and chopped coriander leaves.
    • Finish off with a handful of sev and pomegranate seeds for an added crunch and burst of flavor.

This no-fry version of dahi bhallas is a guilt-free delight that’s perfect for any occasion. It retains the authentic taste while eliminating the oil, making it a healthier choice for those craving a taste of Indian street food. Try it out and relish the flavors without worrying about the extra calories! 

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