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Dahi Bhalla

  • Veg
  • 5 hrs 30 mins
  • Serves 10
  • Medium


  • Bhallas:

  • Khatti Chutney:

  • Meethi Chutney:

  • Dahi:

  • Chaat Masala:

  • Garnishing:


Dahi Bhalla is a popular snack in India; it is present throughout the entire country but is noticeably more popular in North Indian regions like Delhi and Punjab. It’s made by soaking
bhalla – fried flour balls in thick dahi or yogurt. This snack not only tastes delicious, but it’s bite sized shape is also very fun to eat. These make great finger foods and munchie substitutes. Try making some at home today or next time you want to provide your guests with an appetizer.

Health Benefits

The primary ingredient in this dish is moong dal, otherwise known as lentils, which are edible pulses or seeds belonging to the legume family. They have a wealth of health benefits including improved digestive health, cardiovascular health, diabetes and cancer regulation, anemia treatment, and improved electrolytic activity as a result of the potassium. Lentils are also a good source of protein, and make a great substitute for meat. And they contain the amino acids methionine and cysteine which are important for muscle strengthening.

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How to make Dahi Bhalla

To make the Bhallas:
1. Grind soaked moong dal them in a food processor.
2. Whisk the ground dal till it becomes light and fluffy and add cumin and cudappah almonds. Your batter is ready.

  1. With wet palms add small portions of batter into hot oil. Deep-fry until golden-brown.

To make sour chutney:
1. Blitz together coriander, mint, green chilli, ginger, black salt and salt.
2.Add garam masala and lemon juice and mix well

To make sweet chutney:
1. Squeeze soaked tamarind with your hand to extract all the pulp; strain and thrown away the residue.
2. In a saucepan over low heat, combine tamarind water and sugar and cook till the sugar dissolves.
3. Once the mixture cools down, add the remaining ingredients and stir to combine.

To make the dahi, whisk yogurt with some powdered sugar and refrigerate.

To make chaat masala, mix all the ingredients together.

To plate dahi bhallas:
Place the bhallas on a plate.
Break them a little from the middle.

Add sweetened curd, khatti chutney, meethi chutney.
Garnish with pomegrante and sev.
Sprinkle some chaat masala.
Serve and enjoy! 


A recipe for dahiwadais featured in the Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III.

BedmiPuri with Raseele
BedmiPuri with Raseele
BedmiPuri with Raseele
BedmiPuri with Raseele

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