Urad Dal Bhalla Recipe – Authentic Indian Street Food with Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Urad Dal Bhalla Recipe – Authentic Indian Street Food with Tamarind Chutney

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of street food. And honestly, few things beat a perfectly made Urad Dal Bhalla – those fluffy, golden-fried lentil fritters drenched in tangy yogurt and sweet-spicy chutney. I remember the first time I tried these… it was during a trip to Delhi, and I was instantly hooked! Today, I’m so excited to share my version of this classic with you. It takes a little patience, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Urad Dal Bhalla recipe isn’t just about recreating a delicious snack; it’s about experiencing a little piece of India in your own kitchen. It’s perfect for parties, festivals, or just a cozy evening when you’re craving something flavorful and satisfying. Plus, the combination of textures – the soft bhallas, the creamy yogurt, the crunchy sev – is simply divine!

Ingredients

Here’s what you’ll need to make these delightful bhallas:

• 1 cup Urad dal/Split white lentils (approx. 170g)
• 2 tbsp Roasted Gram flour (Besan) (approx. 15g)
• ?? tbsp Ginger-Green chili paste (adjust to your spice preference)
• Salt to taste
• Oil for frying
• 1 cup thick fresh Curd/Yogurt (approx. 240g)
• ?? cup Water (for batter & soaking bhallas)
• ?? tbsp Sugar (adjust to your sweetness preference)
• ?? tbsp Rock salt (Black salt) (approx. 5-7g)
• ?? tbsp Chat Masala (approx. 5-7g)
• ?? tbsp Roasted Cumin powder (approx. 5-7g)
• ?? cup Imli Chutney/Sweet Tamarind Chutney (approx. 150-200ml)
• 2 tbsp fresh minced Coriander/Mint leaves (approx. 10g)
• 1 tbsp Sev/Boondi (approx. 7g)
• 2 tbsp Pomegranate seeds (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Urad Dal: The Heart of the Bhalla
Urad dal is the star here. Make sure you’re using good quality lentils – they should be split and skinless (white urad dal).

Roasted Gram Flour (Besan): Achieving the Perfect Texture
The roasted gram flour adds a lovely texture and helps bind the bhallas. You can find this at most Indian grocery stores. If you can’t find roasted besan, you can lightly roast regular besan in a pan until fragrant.

Ginger-Green Chili Paste: Adjusting the Spice Level
This is where you can customize the heat! I usually use about 1-2 tablespoons, depending on how spicy I’m feeling. Feel free to adjust to your liking.

Rock Salt vs. Table Salt: A Flavorful Difference
Rock salt (kala namak) has a unique, slightly sulfurous flavor that really elevates the bhallas. It’s worth seeking out, but if you can’t find it, table salt will work in a pinch.

Tamarind Chutney: Regional Variations & Homemade Options
Tamarind chutney is essential! You can buy it pre-made, or make your own. Every family has their own recipe, so feel free to experiment. I’ll link my favorite homemade recipe at the end of this post!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking the urad dal in plenty of water for 3-4 hours. This is crucial for getting a smooth batter.
2. Grind the Dal: Drain the soaked dal and grind it into a very smooth paste using a little water (2-3 tablespoons). The smoother the paste, the fluffier the bhallas!
3. Prepare the Batter: In a large bowl, combine the ground dal paste, roasted gram flour, ginger-green chili paste, and salt.
4. Whisk, Whisk, Whisk!: Now, this is important – whisk the batter vigorously for 3-4 minutes. This incorporates air and makes the bhallas light and airy.
5. Fry the Bhallas: Heat oil in a deep frying pan or wok over medium heat. Carefully drop spoonfuls of batter into the hot oil. Fry until golden brown and crispy, flipping occasionally.
6. Soak & Squeeze: Immediately transfer the fried bhallas to a bowl of water for 1-2 minutes. This helps them become soft and spongy. Gently squeeze out the excess water before assembling.
7. Whisk the Curd: In a separate bowl, whisk the curd with water, sugar, rock salt, chat masala, and cumin powder. Chill this mixture in the fridge – it tastes best when it’s nice and cold!
8. Assemble & Serve: Place the soaked bhallas in serving bowls. Generously top with the chilled curd mixture, drizzle with tamarind chutney, sprinkle with sev and pomegranate seeds, and garnish with fresh coriander/mint leaves. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Urad Dal Bhalla:

Soaking & Grinding the Dal for Smoothness
Don’t skimp on the soaking time! And if your blender struggles, add water a little at a time while grinding.

Achieving the Right Batter Consistency
The batter should be thick but still easily drop-able from a spoon. If it’s too thick, add a little water. If it’s too thin, add a little more besan.

Frying to Golden Perfection
Maintain a medium heat to ensure the bhallas cook through without burning.

Ensuring Bhallas are Soft & Spongy
The water soak is key! Don’t skip it.

Whisking the Curd for a Light & Airy Texture
Whisking the curd well makes it light and fluffy, which complements the bhallas beautifully.

Variations

Want to switch things up? Here are a few ideas:

Vegan Bhalla Adaptation
Use plant-based yogurt instead of dairy curd. It works surprisingly well!

Gluten-Free Considerations
This recipe is naturally gluten-free, as long as your besan is certified gluten-free.

Spice Level Adjustment: Mild to Fiery
Adjust the amount of green chili in the ginger-green chili paste to control the heat.

Festival Adaptations: Janmashtami & Diwali Bhallas
These are especially popular during Janmashtami and Diwali! My grandmother always made extra during these festivals.

Serving Suggestions

These are best enjoyed fresh! They make a fantastic appetizer or snack. You can also serve them as part of a larger Indian street food spread.

Storage Instructions

Bhallas are best eaten immediately. However, you can store fried bhallas in an airtight container at room temperature for a day. Reheat them briefly in the oven or microwave before soaking in water and assembling. The curd mixture can be stored in the refrigerator for up to 2 days.

FAQs

What is the best way to grind urad dal for bhallas?
A high-powered blender works best. Add water gradually to achieve a smooth paste.

Can I make the bhallas ahead of time?
You can fry the bhallas ahead of time and store them, but they are best when freshly soaked and assembled.

What can I substitute for rock salt (black salt)?
Table salt will work, but you’ll miss out on the unique flavor of rock salt.

How do I adjust the sweetness in the curd mixture?
Start with a tablespoon of sugar and add more to taste.

Is it essential to soak the fried bhallas in water?
Yes! This is what makes them soft and spongy.

What is the difference between sev and boondi?
Sev is thin, crispy noodles, while boondi are tiny fried balls. Both add a lovely crunch!

I hope you enjoy making this recipe as much as I do. Let me know in the comments how it turns out for you! Happy cooking!