Dahi Bhalla

Step by StepJump to Recipe

Dahi Bhalla, also known as Dahi Bhalle, is a well-loved street snack originating from North India, especially popular in Delhi and Punjab. It has various regional versions found across India, yet the core remains consistent: lentil batter fritters fried to perfection, soaked in water, and topped with chilled yogurt and essential chaat toppings. It’s a delightful treat for the taste buds, no matter the regional twist. A fun fact – ‘Bhalla’ is also a popular Indian surname!

dahi bhalla served on a white plate with text layover.

About Dahi Bhalla

The Punjabi Dahi Bhalla has many cousins, which are well-known in other regions across the Indian subcontinent. Here are some examples: in Hindi, it’s called dahi vada; in Marathi, dahi vade; in Bengali, doi bora; in Odiya, dahi bara; in Tamil, thayir vadai; in Kannada, mosaru vade; in Telugu, perugu vada; and in Malayalam, thairu vada.

Essentially, this chaat dish consists of fried lentil fritters or pakode, which are soaked in water, squeezed, and then finished with a generous helping of thick curd, chutneys, spice powders and other toppings that are a must in any chaat preparation. It tastes best when chilled yogurt is added.

The method of making Dahi Bhalla is like that of preparing Dahi Vada and is quite time consuming and effort worthy. But all in all, the recipe is simple and if you follow it well, then you won’t have a problem in getting this dish together easily.

However, there are some differences in both these versions of this quintessential chaat dish, which make both these distinct:

  • The primary lentil that is used to make the vadas for a dahi vada is urad dal or split husked black gram only. Whereas most of the bhalle have a combination of urad dal and moong dal or split husked green gram (yellow lentils).
  • In Dahi Bhalla, papdis (fried flat flour crispies), boiled potato cubes and cooked chickpeas are added. These are not a part of a typical dahi vada.

The taste and texture of Dahi Bhalla is quite versatile as there are varied elements that go into it. There’s a perfect balance of sweet, sour, salty, spicy and tangy in this dish, just like any other chaat preparation. In fact, this Indian dish aptly fits in the term ‘umami’ as well.

More on this recipe

I make Dahi Bhalla as well as dahi vada usually during festive occasions like Holi or Diwali, or when we have a get-together or party at home. This specific recipe serves about 20 to 22 people, if each person is served 2 bhalle. You can halve this recipe too.

Since this is a Dahi Bhalla post, I have used both urad dal and moong dal in the recipe of bhalle. I have also used fresh homemade thick curd and I would suggest using the same as much as possible. This recipe is also a no onion, no garlic version as in the green chutney too, I haven’t used any of these ingredients.

As I mentioned earlier too, making Dahi Bhalla does take time. So, it’s best to plan it well. For instance, you can make the sweet imli ki chutney and green chutney a day prior. The chickpeas can also be cooked a day before and refrigerated.

You can also prepare the bhalle one day earlier. Soak them in water, squeeze out the water and refrigerate. The papdis too can be made at home or brought from the market. Dahi Bhalla is usually served chilled as a snack or starter or with any North Indian meal.

Step-by-Step Guide

How to make Dahi Bhalla

Making batter

1. Rinse ½ cup urad dal and 4 tablespoons moong dal in water a couple of times. Then, soak both the lentils overnight or for at least 4 to 5 hours.

soaking urad dal and moong dal in water.

2. Drain them very well.

drained soaked dals.

3. Add the lentils to a grinder jar along with ½ teaspoon cumin seeds and a generous pinch of asafoetida (hing). You can also add 1 teaspoon roughly chopped ginger, if you want.

drained dals, cumin seeds and asafoetida added to grinder jar.

4. Add water in parts and grind all the ingredients to a smooth fluffy batter. On touching the batter, it should not feel grainy. I added 6 to 7 tablespoons water. Depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. Don’t add too much water as then the bhallas become too crispy and soak a lot of oil.

ingredients ground to a smooth fluffy batter.

5. Take the batter in a bowl.

batter added in a bowl.

6. Add salt.

salt added to batter.

7. Stir the batter briskly for a couple of minutes. This brisk stirring makes the batter more light and fluffy.

stirring salt into the batter briskly.

8. The test to a correct consistency of this batter is the floating test. Take some water in a small bowl. Add 1 teaspoon batter in the water. The batter should float. If it does not float, the consistency is thin. Add some sooji or rice flour to the batter to thicken it.

testing dahi bhalla batter.

Frying bhalla

9. Heat a kadai or pan with oil for deep frying.

testing temperature of hot oil for frying bhallas.

10. When the oil becomes medium hot, add a small amount of batter in the oil. It should come steadily and quickly on the surface. This means it is the right temperature to fry. Too cold oil will make the bhalla soggy and too high will brown them faster from outside, leaving the center uncooked.

testing temperature of hot oil for frying bhallas.

11. Add spoonfuls of the batter in the oil.

frying bhallas in hot oil.

12. Add according to the capacity of the pan or kadai.

frying bhallas in hot oil.

13. When bhallas are pale golden, turn them.

pale golden bhallas turned over.

14. Fry the bhallas till golden and crisp. Turn a couple of times for even frying. Remove with a slotted spoon.

removing evenly fried bhallas with a slotted spoon.

15. Drain on kitchen paper towels. Fry all the bhallas in the same way.

fried bhallas placed on kitchen paper towel.

Soaking bhalla in water

16. Once all the bhallas are fried, take 2.5 cups water in a wide bowl or pan. Add the bhallas to the water.

fried bhallas added to water in a bowl.

17. Soak them for 20 to 25 minutes.

soaking fried bhallas in water.

18. Take each bhalla, flatten and press between your palms to remove excess water.

bhalla flattened and pressed in between palms to remove excess water.

19. Do this with all the bhallas.

prepared bhallas.

Making Dahi Bhalla

20. Take 2 cups fresh chilled curd in a bowl.

fresh chilled curd added in another bowl.

21. Beat the curd till smooth.

beating curd till smooth.

22. Now, gently place the bhallas in the curd.

bhallas gently added to the beaten curd.

23. Gently mix if you have used medium sized bowl, like how I have used. Now you can keep the bhallas with the curd in the refrigerator and assemble when you want to serve. Or use them right away as the curd is chilled.

bhallas mixed gently with the curd.

24. Gather all the other ingredients – boiled potato cubes, boiled white chickpeas, green chutney, tamarind chutney, fresh pomegranate arils and the spice powders.

ingredients for assembling dahi bhalla.

Assembling Dahi Bhalla

25. To make individual portions of Dahi Bhalla, place 4 to 5 papdis on a plate.

papdis placed on a plate.

26. Place 2 to 3 Dahi Bhalla on the plate. Add more curd, if required.

dahi bhalla placed on the plate.

27. Top with some boiled potatoes and chickpeas.

dahi bhalla topped with boiled potatoes and boiled chickpeas.

28. Now, add the green chutney and tamarind chutney.

green chutney and tamarind chutney added on the dahi bhalla.

29. Sprinkle red chili powder, roasted cumin powder, chaat masala powder, black salt as per taste and fresh pomegranate arils.

red chili powder, roasted cumin powder, chaat masala powder, black salt and fresh pomegranate arils sprinkled on dahi bhalla.

30. Serve Dahi Bhalla immediately. You can garnish it with some chopped coriander leaves or fine sev.

dahi bhalla served on a white plate.

Expert Tips

  1. While making the batter for bhalle, you can also add 1 teaspoon roughly chopped ginger in it for an earthy taste.
  2. The quantity of water that needs to be added to grind the batter depends on the quality of lentils and the capacity or volume of the grinder. But make sure that you don’t add too much water as then the bhalle become too crispy and soak a lot of oil.
  3. Once the batter is ground, stir it briskly for some time as this will make the batter lighter and fluffier.
  4. Check the correct consistency of the batter with the floating test: add a teaspoon of batter in a small bowl of water. If it floats, it is perfect. It if doesn’t, it means the consistency is thin. To rectify this, add some sooji/rava or rice flour to the batter to thicken it.
  5. The oil for frying the bhalle should be at the right temperature. If it is too cold, bhalle will be soggy and if it is too hot, then the bhalle will brown faster from the outside and the center will be left uncooked.
  6. Use fresh curd for best results. To veganize this dish, use cashew curd. Also, keeping the bhalle dunked in curd for a longer time (atleast for 2 hours) makes the dish taste better.
  7. For toppings, you can use chopped coriander leaves, fine sev and finely chopped onions.

More Snacks Recipes To Try!

Moderate40 minutes

Raj Kachori

Easy35 minutes

Pani Puri

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Dahi Bhalla | Dahi Bhalle Chaat

Popular and Tasty North Indian snack of dahi bhalla papdi chaat.
4.90 from 19 votes
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Cuisine North Indian, Punjabi
Course Snacks, Starters
Servings 20 to 22
Units

Ingredients

for bhalla

  • ½ cup urad dal or 125 grams urad dal
  • 4 tablespoon moong dal
  • 1.25 to 1.5 cups water for soaking
  • 6 to 7 tablespoon water for grinding or add as required
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • salt as required
  • oil for frying
  • enough water for soaking the dals

other ingredients for dahi bhalla

  • 2 cups Curd (ogurt) or curd made from 500 ml milk
  • 1/3 cup pomegranate arils
  • 1/3 cup sweet chutney
  • 1/3 cup Green Chutney
  • 20 to 25 papdis
  • ½ cup cooked chana or white chickpeas or ¼ cup safed chana – pressure cooked till done
  • 1 large potato – boiled, peeled and chopped
  • chaat masala as required
  • roasted cumin powder – as required
  • red chili powder – as required
  • black salt as required
  • 2.5 cups water for soaking vadas

for green chutney

  • 1 cup coriander leaves

    (cilantro leaves)

  • 1 or 2 green chilies
  • ½ inch ginger – chopped
  • ½ teaspoon lemon or lime juice
  • salt as required
  • 1 to 2 teaspoon water for grinding chutney

for sweet tamarind chutney

  • ½ cup seedless tamarind – tightly packed
  • 1.75 cups water
  • ½ teaspoon ginger powder (saunth)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chili powder
  • 7 to 8 tablespoon jaggery or as required – adjust as per your taste (gud)
  • rock salt (edible and food grade) or black salt or regular salt as required
  • 1 teaspoon oil

Instructions
 

making sweet chutney

  • Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  • With your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  • Strain the pulp and keep aside.
  • Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
  • Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. cook for 2 to 3 minutes.
  • Add the jaggery and salt and cook for 4 to 5 minutes more. the mixture would thicken.
  • Let the saunth chutney mixture cool.
  • When cooled, store the saunth chutney in an air-tight dry jar or container.

making green chutney

  • Grind all the ingredients mentioned under the green chutney list with little water.
  • Remove and keep aside in a small bowl.

making dahi bhalla batter

  • Rinse ½  cup urad dal and 4 tbsp moong dal in water a couple of times. Then soak both the lentils overnight or for at least 4 to 5 hours.
  • Drain them very well. Add the lentils to a grinder jar along with ½ tsp cumin seeds and a generous pinch of asafoetida. You can also add 1 tsp of roughly chopped ginger if you want.
  • Add water in parts and grind all the ingredients to a smooth fluffy batter. On touching the batter, it should not feel grainy. I added 6 to 7 tbsp water. Depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. Don’t add too much water as then the vadas become too crispy and soak a lot of oil.
  • Take the ground batter in a bowl and add salt.
  • Stir the batter briskly for a couple of minutes. This brisk stirring makes the batter more light and fluffy.
  • The test to a correct consistency of this batter is the floating test. Take some water in a small bowl. Add 1 tsp of a batter in the water. The batter should float. If it does not float, this means the consistency is thin. Add some sooji or rice flour to the batter to thicken it.

frying bhalla and soaking in water

  • Heat a kadai or pan with oil for deep frying.
  • When the oil becomes medium hot, add a small amount of batter in the oil. It should come steadily and quickly on the surface. This means it is the right temperature to fry. Too cold oil will make the vadas soggy with oil and too high will brown them faster from outside, leaving the center uncooked.
  • Add spoonfuls of the batter in the oil. Add according to the capacity of the pan or kadai.
  • When they become pale golden, then turn them.
  • Fry the vada till they become golden and crisp. Turn them a couple of times for even frying.
  • Fry till golden and crisp. Remove with a slotted spoon.
  • Drain on paper towels. Fry all the vadas in the same way.
  • Once all the vadas are done with frying, then take 2.5 cups water in a wide bowl or pan.
  • And add the vada to the water. Soak them for 20 to 25 minutes.
  • Take each vada and flatten and press between your palms to remove excess water. Do this with all the vadas.

making dahi bhalla

  • Take 2 cups fresh chilled curd in a bowl and beat it till smooth.
  • Now gently place these vadas in the curd.
  • Gently mix if you have used medium sized bowl, like how I have used. Now you can keep the vadas with the curd in the fridge and assemble when you want to serve. Or use them right away as the curd is chilled.
  • Gather and assemble all your other ingredients like – boiled potato cubes, boiled white chickpeas, green chutney, tamarind chutney, pomegranate arils and the spice powders.
  • To make individual portions of dahi bhalla, place 4 to 5 papdis in a plate.
  • Place 2 to 3 vada with the curd in a plate. Add more curd if required.
  • Top up with some boiled potatoes and chickpeas.
  • Now add the green chutney, sweet tamarind chutney as required
  • Sprinkle red chili powder, roasted cumin powder, chaat masala and black salt as per taste.
  • Serve dahi bhalla immediately garnished with some chopped coriander leaves. You can also garnish with fine sev.

Notes

  1. To veganize dahi bhalla, use cashew curd.
  2. The recipe can be halved.
  3. You can add finely chopped onions as a topping, if you want.

Like what you see?

Stay up to date with new recipes and ideas.

This Dahi Bhalla recipe from the archives was first published in March 2015. It has been updated and republished in April 2024.

Share This Recipe:

WhatsAppPinShares408

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

37 Comments

  1. I made these Dahi Bhalla for holi party and they turned out awesome. Everyone was asking for the recipe.5 stars

  2. IT IS MY FAVOURITE DISH THANK YOU FOR THIS RECIEPE AND OTHER RECIPE

  3. Thanks a lot dassana.we tried ur dahi bhalla recipe first time and it turned out to be awesome.5 stars

  4. Thx for d yummy bhallas recipe..i hv tried ur other recipes …all turned out well.
    Can i use..only urad dal for bhallas

  5. Sorry Miss Amit,
    the recipe which you are showing here is called ” Chat Papdi” because you are using Papdi with Pakodi and not Bhalla’s. Bhalla’s are flat and oval shaped almost equal to 4-5 pakodi’s volume.
    When you use only the Bhallas ( without Papdi) with Channa, Dahi, Saunth and Hari Chatney etc. then it is called ” Dahi Bhalla “.

    1. no problem. i have had bhallas in north and they had papdi in them. the ones you get in the north are bigger sized bhallas as they are fried in large kadai. at home we do no have such big kadais. for ease of making and frying, i have made them in small to medium sizes. there are variations to any recipe.

  6. I made them today and were awesome. Though it took me a little bit more effort as I didn’t have split dals. I had to soak them and rub them with my hands to remove the covering. As I told earlier dahi bhallas are my favorite snack as they came out very well now I can enjoy them without bothering about adulteration.
    Thanks a lot
    And
    HAPPY DIWALI again.

    1. thats good to know. husked dals are better. it does take time to remove the skins from the dals. happy diwali again to you too.

  7. I maybe wrong but I think mistakenly in the ingredients list the water in cups for soaking the vadas differs from the one given in the instructions. Do check it please

    1. thanks harsimrat. i checked and the quantity of 2.5 cups of water for soaking the vadas is same in the ingredient list as well as in the instructions.

      1. Oh sorry. I thought the water for soaking dals as the water for soaking vadas as it was under heading for vadas

  8. I love these dahi bhallas. My favorite snack . I will make them soon in two days . I made many of your recipes during last days including hyderabadi veg biryani and fruit kesari but didn’t get time to post a comment. Each was liked alot by our family and I salute to your patience while writing the recipes especially that biryani one which was a long one with max number of pics. I loved it and also one thing was that quantity of 100 g curd equal to half cup .
    Again thanks will try these bhallas soon5 stars

    1. thanks a lot harsimrat. you know i have to rework on the biryani post and make it more streamlined. thanks for letting me know about the quantity of 100 gram curd in cup measurement. do try these bhallas. they are really good.

      1. Oh really. Such a hard working lady you are. In cup measurement it is almost half cup but not exactly .I will surely try them today. Roasted chanas in green chutney helps it in binding and it doesn’t appear watery. What do you think about it and also a very HAPPY DIWALI in advance.

        1. thanks. roasted chana thickens the chutney. but if you less water while grinding the chutney, then it won’t be watery. roasted chana will give a different flavor to the green chutney.

  9. OMG I Love the way u teach recipe so well and as being pure vegetarian,I make them and smile ? I learned something more and easy ,quick .Thank u millions of time.By sharing u making our life easy.Thank u again.

  10. I made potato biryani and shorba to along with biryani it was out of this world it was super delicious it was a huge hit…..thnk u ma’am all ur recipes are easy,delicious,mind blowing, and healthy….thnx once again5 stars

  11. Looks so delicious! And the recipe’s quite easy to follow.. I will be trying it this Diwali.

    Thanks Dassana for all these wonderful recipes! I have tried a lot of recipes and they’ve all turned out so well! Many thanks to you!5 stars

    1. thanks a lot nupur. do try. these are really melt in the mouth vadas. you will like the texture and taste.