By: Payal
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Dahi Bhalla is one of North India's most loved street foods - a delicious yogurt-based chaat topped with spicy chutneys and soft, spongy bhallas.
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But if you struggle to make them soft and airy, we've got you covered! Check out these easy tips to nail dahi bhallas every time.
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One mistake a lot of us make is over-soaking the urad dal. It messes with the batter's texture. Soak the dal for 3 to 4 hours max.
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When you're making the batter, add it in small amounts. Pouring too much water at once can make your batter runny, and trust us, that's not what you want.
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Remember to add salt to the batter while grinding it. This little step helps the bhallas puff up nicely and taste just right.
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Whether you're grinding by hand or using a stand mixer, make sure to aerate the batter properly. This is key to getting those soft, spongy bhallas we all love.
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Here's a quick hack: drop a spoonful of your batter into a bowl of water. If it floats, you're good to go!
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Before you start frying, make sure your oil is at the right temperature. And remember, fry the bhallas in small batches so they cook evenly.
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More Kitchen Tips:
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