By Aditi Saraswat
August 26, 2026
A perfect dahi bhalla should feel nearly cloud-like when you take a bite of it, not thick or chewy. A few small modifications while making the batter, frying and soaking can make all the difference in how the final dahi bhalla turns out to be.
Soak urad dal for at least 4 to 6 hours, so that it softens evenly or best if you keep it overnight. Well-soaked dal grinds smoother, and the batter remains lighter.
Add water slowly while grinding rather than pouring it all at once. A thick, smooth batter holds the air required for a softer bhalle.
Whisk the batter vigorously for many minutes before frying the bhallas. This mixes air and makes the mixture airy and light.
Avoid very hot oil when frying, as it can brown the outside quickly even before the centre gets cooked appropriately. Keep the oil at medium heat.
Transfer the freshly fried bhalle to lukewarm water. After soaking thoroughly, gently squeeze them between your palms so that excess water gets removed.