Urad Dal Bhalla Recipe- Fluffy Lentil Fritters with Chutneys

Last Updated on 2 months by Neha Deshmukh

Urad Dal Bhalla Recipe: Fluffy Lentil Fritters with Chutneys

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Bhalla. These aren’t just fritters; they’re little clouds of lentil goodness, soaked in yogurt and drizzled with chutneys. I first made these for a Diwali gathering, and they were a huge hit! They take a little time, but trust me, the result is absolutely worth it.

Why You’ll Love This Recipe

These bhallas are seriously addictive. They’re light, airy, and packed with flavor. The contrast between the fluffy bhalla, the cool yogurt, and the sweet-tangy chutneys is just divine. Plus, they’re a fantastic street food snack or appetizer to impress your friends and family.

Ingredients

Here’s what you’ll need to make these delightful Urad Dal Bhallas:

• ½ cup urad dal dhuli (split & dehusked black gram lentil) – about 100g
• ½ cup moong dal dhuli (split & dehusked mung beans) – about 85g
• ½ teaspoon salt
• ½ teaspoon cumin seeds
• ⅓ cup water (for grinding) – about 75ml
• Oil (for frying) – approximately 2-3 cups
• 5-6 cups plain yogurt – about 1.2-1.5 liters
• Cilantro chutney (recipe to follow, or store-bought)
• Sweet tamarind chutney (recipe to follow, or store-bought)
• Cumin powder
• Red chili powder
• Sev (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Urad Dal Dhuli & Moong Dal: The Heart of the Bhalla

Using both urad and moong dal is key to getting that perfect texture. Urad dal gives the bhallas their fluffiness, while moong dal adds a lovely softness.

The Importance of Soaking

Don’t skip the overnight soaking! It softens the dals, making them easier to grind into a smooth paste. This is crucial for light and airy bhallas.

Regional Variations in Dal Proportions

Some families prefer a higher ratio of urad dal for extra fluffiness. Feel free to experiment with 3/4 cup urad dal and 1/4 cup moong dal if you like!

Oil for Frying: Choosing the Right Oil

I prefer using vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point. You’ll need enough oil for deep-frying – about 2-3 cups.

Chutney Choices: A Spectrum of Flavors

The chutneys are where you can really personalize this dish. I love a vibrant cilantro chutney and a tangy tamarind chutney, but feel free to use your favorites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dals: Rinse the urad dal and moong dal thoroughly under cold water. Place them in a bowl and cover with 3-4 cups of water. Let them soak overnight, or for at least 8 hours.
2. Grind the Batter: Drain the soaked dals and transfer them to a blender or food processor. Add ⅓ cup of water, salt, and cumin seeds. Blend until you have a very smooth paste. Add a little more water if needed, but the batter should be thick.
3. Whip it Good: Transfer the batter to a stand mixer (or use a hand mixer). Beat on high speed for about 5 minutes, until the batter is light, fluffy, and has doubled in volume. A good test? Drop a spoonful of batter into a glass of water – it should float!
4. Fry the Bhallas: Heat oil in a kadai (or deep frying pan) over medium heat. Once the oil is hot enough (around 170-180°C / 340-355°F), use an ice cream scoop or a spoon to carefully drop small portions of batter into the oil. Fry for 8-9 minutes, or until golden brown and crispy.
5. Soak for Softness: Remove the fried bhallas from the oil and let them cool slightly. Then, transfer them to a bowl of warm water and let them soak for about 20 minutes. This is what makes them wonderfully soft and expanded.
6. Assemble & Chill: Gently squeeze the excess water from each bhalla. Arrange them in a serving dish. Pour whisked yogurt (with a pinch of salt and sugar) over the bhallas. Refrigerate for at least 2 hours to allow the flavors to meld.
7. Garnish & Serve: Before serving, generously top with more yogurt, cilantro chutney, tamarind chutney, a sprinkle of cumin powder and red chili powder, crunchy sev, and a scattering of pomegranate arils for a pop of color and freshness.

Expert Tips

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

Achieving the Perfect Fluffiness

The key is really whipping that batter! Don’t skimp on the beating time. It incorporates air, which is what makes the bhallas so light.

Frying Temperature Control

Keep the oil at a consistent medium heat. If it’s too hot, the bhallas will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Preventing Bhallas from Breaking

Don’t overcrowd the kadai when frying. Fry in batches to maintain the oil temperature and prevent the bhallas from sticking together.

The Water Soak: Key to Softness

This step is non-negotiable! Soaking the bhallas in warm water rehydrates them, making them incredibly soft and spongy.

Variations

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

Vegan Urad Dal Bhalla

Substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work beautifully!

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the ingredients in your chutneys and sev to ensure they are also gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of red chili powder in the yogurt and as a garnish to control the spice level. My family prefers a medium spice level, but my friend Priya likes to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Holi, Diwali)

These bhallas are a staple during festivals like Holi and Diwali. You can serve them as part of a larger spread or enjoy them as a standalone snack.

Serving Suggestions

Serve Urad Dal Bhalla as an appetizer, snack, or light meal. They pair perfectly with a cup of masala chai!

Storage Instructions

Leftover bhallas can be stored in an airtight container in the refrigerator for up to 2 days. The yogurt will soften them further, so they’re best enjoyed soon after making.

FAQs

Let’s answer some common questions:

What is the best way to ensure the bhallas are light and airy?

Whipping the batter for a good 5 minutes is the most important step! Also, make sure your dals are soaked properly.

Can I make the bhalla batter ahead of time?

You can grind the batter ahead of time and store it in the refrigerator for up to 24 hours. However, you’ll need to whip it again just before frying to restore its fluffiness.

What can I substitute for sev if I don’t have it?

Crushed papdi (Indian crackers) or even fried potato sticks can be used as a substitute for sev.

How do I adjust the sweetness/sourness of the chutneys?

Add more sugar to the tamarind chutney for sweetness, or a squeeze of lemon juice for sourness. For the cilantro chutney, adjust the amount of green chilies to control the heat.

What is the significance of soaking the bhallas in warm water?

The warm water helps the bhallas absorb moisture, making them soft, spongy, and easier to digest. It’s a crucial step for achieving the perfect texture!

Enjoy making these delicious Urad Dal Bhallas! I hope this recipe brings a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!