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Dahi Bhalla is a popular Indian snack made with lentil dumplings, yogurt (dahi), and several spices. It is often served as part of a meal during festivals and celebrations.

Traditional Dahi Bhalla is not vegan as it contains yogurt which is a dairy product. However, it can be made vegan by substitifying dairy yogurt with a vegan alternative.

While the preparation time may vary, it typically takes about 15 minutes of active preparation and couple hours of soaking and resting time.

Leftover Dahi Bhalla can be refrigerated in an airtight container for up to 3-4 days. Keep the dumplings separate and add yogurt and chutneys just before serving.

Despite being deep-fried, Dahi Bhalla can be a healthy snack due to the proteins in lentils and probiotics in the yogurt. However, like all foods, it should be consumed in moderation.

Yes, the dumplings without the yogurt can be frozen for later use.

No, the preparation of Dahi Bhalla is simple and straightforward if you follow the recipe well.

Dahi Bhalla is an Indian dish that is believed to have originated in North India.

The main ingredients include urad dal, green chilies, ginger, salt, cumin seeds, yogurt, tamarind chutney, and various spices.

Yes, Dahi Bhalla is typically gluten-free. However, ensure to check the labels of any pre-packaged ingredients to ensure they are gluten-free.

Dahi Bhalla is often served with mint chutney, tamarind chutney, and topped with sev and pomegranate seeds.

You can buy it at Weee! Asian Market, www.sayweee.com.

Avoid reheating as it contains yogurt which might curdle upon reheating. It's best consumed fresh or cold from the fridge.

In case you do not have urad dal, you can use moong dal or split green gram as a substitute.

Yes, Dahi Bhalla can be consumed during pregnancy but ensure the yogurt used is fresh and the dish is prepared hygienically.

Dahi Bhalla and Dahi Vada are essentially the same dish. 'Dahi Bhalla' is more commonly used in North India while 'Dahi Vada' is used in South India.