Dessert

Lentil Dumplings in Spiced Yogurt (Dahi Bhalla) Recipe

Name: Lentil Dumplings in Spiced Yogurt (Dahi Bhalla) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-491550H59M26S
Cuisine: Indian
Ingredients: 65g skinned white urad dal (dhuli urad), soaked overnight; 65g yellow mung dal, soaked overnight; ¾ tsp ground cumin; ¼ tsp coarsely ground black peppercorns; 40g ginger, peeled and roughly chopped; 2 green chillies, deseeded and roughly chopped; ½ tsp bicarbonate of soda; Vegetable or sunflower oil for deep-frying; 1 x 268ml carton buttermilk; 268ml cold water (equal quantity to buttermilk); 300ml Greek or natural yogurt; 1 tsp caster sugar; 3-4 tbsp milk; 1 tsp ground cumin; ¼ tsp Kashmiri chilli powder; 2 tbsp coriander relish; 4 tbsp date & tamarind sauce; A few coriander leaves

ByNoah Steele January 19, 2026January 19, 2026

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Introduction

Dahi bhalla, or lentil dumplings in yogurt, is a classic Indian snack known for its light, fluffy texture and tangy flavors. These soft lentil dumplings soaked in buttermilk and topped with creamy yogurt and flavorful sauces make a refreshing treat perfect for any occasion.

A white plate holds five round dumplings covered in a thick, creamy white yogurt sauce as the first layer. On top of the yogurt, there are two sauces: a dark brown tamarind sauce and a bright green coriander chutney, each drizzled unevenly over the dumplings. The dumplings are garnished with fresh green coriander leaves. The plate sits on a white marbled surface, and a glass of light brown beverage is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

65g skinned white urad dal (dhuli urad), soaked overnight
65g yellow mung dal, soaked overnight

¾ tsp ground cumin
¼ tsp coarsely ground black peppercorns

40g ginger, peeled and roughly chopped
2 green chillies, deseeded and roughly chopped

½ tsp bicarbonate of soda
Vegetable or sunflower oil for deep-frying
1 x 268ml carton buttermilk

300ml Greek or natural yogurt
1 tsp caster sugar
3-4 tbsp milk

1 tsp ground cumin
¼ tsp Kashmiri chilli powder
2 tbsp coriander relish

4 tbsp date & tamarind sauce
A few coriander leaves

Instructions

Step 1: Drain both lots of soaked lentils using a sieve and discard the soaking water. Place lentils, ground cumin, black peppercorns, ginger, and green chillies in a food processor. Blitz to a soft paste, adding 1-2 tablespoons of water as needed.

Step 2: Transfer the lentil mixture to a bowl and beat vigorously for 5-7 minutes until light and fluffy. Using a food mixer fitted with a beater makes this step easier.
Step 3: Heat oil in a wok or karahi over medium heat, filling it no more than two-thirds full. Stir bicarbonate of soda into the lentil mixture.
Step 4: Use two dessert spoons to scoop and shape dumplings about the size of small walnuts. Working in batches, carefully lower them into the hot oil with a slotted spoon.

Step 5: Fry the dumplings for 3-4 minutes on each side until golden. Remove with a slotted spoon and drain on kitchen paper. You should have 22-24 dumplings in total. Set aside.
Step 6: Whisk buttermilk with an equal amount of cold water in a large shallow baking dish. Coat the dumplings in this mixture and refrigerate overnight to allow them to soften.
Step 7: The next day, gently press out excess buttermilk from the dumplings and arrange them on a serving plate.

Step 8: Whisk the yogurt with caster sugar and enough milk to achieve a thick but pourable consistency. Coat the dumplings with the yogurt mixture.
Step 9: Sprinkle ground cumin and Kashmiri chilli powder over the yogurt-coated dumplings. Drizzle coriander relish and date & tamarind sauce on top, then garnish with coriander leaves.

Tips & Variations

For extra fluffiness, use a stand mixer to beat the lentil batter. If you prefer less spice, omit or reduce the green chillies.

Serve with chutneys or a sprinkle of chaat masala for more authentic flavor.

Storage

Store the dumplings in their buttermilk soaking mixture in the refrigerator for up to 24 hours. Once coated with yogurt and sauces, it’s best to serve immediately, as the dumplings will soften further and may become too soggy if stored long-term.

How to Serve

The dish shows five round dumplings placed on a white plate, each covered with a thick, white creamy sauce. On top of the cream, there are splashes of dark brown tamarind sauce and bright green chutney, creating a colorful contrast. The dumplings are sprinkled lightly with red chili powder and cooked cumin seeds, adding texture and color. Fresh green cilantro leaves are scattered around and under the dumplings as garnish. The plate is set on a wooden table, and a clear brown glass with a drink is seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils without soaking?

Soaking the lentils overnight is essential to achieve the right texture and make them easier to blend into a smooth batter. Using unsoaked lentils may result in hard dumplings.

Can I bake the dumplings instead of frying?

Traditional dahi bhalla is deep-fried to get that golden, crispy exterior before soaking. Baking may not achieve the same texture but can be tried for a lighter version, though results will vary.