Dahi Bhalle

Dahi Bhalle Recipe
  • Snacks
  • Servings
  • 2Spicy
  • 30 MInsCook Time
  • Cuisine : North Indian
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Dahi Bhalle are lentil dumplings that are served with sweet and spicy chutneys in smooth and creamy yoghurt. It is served chilled and is enjoyed as a snack as well as an accompaniment with hot parathas.


Ingredients for the Vada Batter

  • 1 cup of Urad Dal soaked for 3-4 hours
  • 1 chopped Green Chilly
  • ½ inch chopped Ginger
  • 1 teaspoon of Cumin Seeds
  • 2 tablespoons of freshly chopped Coriander Leaves
  • ½ teaspoon of coarsely ground Black pepper
  • Salt to taste
  • 3-4 tablespoons of Water
  • Pinch of Asafoetida

Ingredients for the Sweet Tamarind Chutney

  • 7-8 tablespoons of Jaggery
  • ½ cup of seedless Tamarind soaked for 2 hours
  • ½ teaspoon of Ginger Powder
  • ½ teaspoon of Red Chilli Powder
  • ½ teaspoon of Cumin Seeds
  • Pinch of Asafoetida
  • 1 cup of Water
  • Rock Salt as per taste
  • 1 teaspoon of Oil

Ingredients for the Green Chutney

  • 2 cups of fresh Coriander Leaves
  • ½ inch of Ginger
  • ¼  teaspoon of Cumin Seeds
  • 1 teaspoon of Lime Juice
  • Salt as per taste
  • 2 Green Chillies
  • 1 small cubed Onion

Ingredients for the Yogurt and Garnish

  • 2 ½ cups of fresh Yoghurt
  • 1 teaspoon of roasted Cumin Powder
  • ½ teaspoon of Red Chilli Powder
  • 1 teaspoon of Chaat Masala
  • 1 tablespoon of freshly chopped Coriander Leaves
  • Rock Salt as per taste


Kadai, Bowl, Spoon

Step By Step Method

  • Step 1

    Procedure to prepare the Sweet Tamarind Chutney

    • Mash the soaked tamarind with your hands in the water and strain out the pulp.
    • Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red chilli powder and the ginger powder.
    • Now add the tamarind pulp, water and cook for a few minutes.
    • To this add the jaggery, and stir it up, cook for further 4-5 minutes.
    • Once it thickens, take it off the heat source, mix in the rock salt and let it cool.
    • Store this sweet and sour chutney in an airtight container.

    Step 2

    Procedure to prepare the Spicy Green Chutney

    Grind the onion, green chillies, ginger, cumin seeds, salt, coriander leaves and lime juice together into a fine paste in the chutney jar of the mixer grinder. Store this into an airtight jar.

    Step 3

    Procedure to prepare the Dahi Vadas or Bhallas

    • Grind the urad dal with very little water into a smooth batter with ginger, asafoetida and green chillies.
    • In the ground batter, mix in the coarsely ground pepper, cumin seeds and fresh coriander leaves.
    • Mix the salt into the batter just before deep frying.
    • Heat oil in a kadai to deep fry the vadas.
    • Once the oil is hot to fry, introduce spoonfuls of the batter into the kadai and fry till golden brown all over. Flip them once the base begins to show a golden hue and fry uniformly.
    • Drain these fritters on absorbent kitchen towels.
    • Immediately place the hot vadas in a wide bowl of room temperature water for 15 minutes.
    • After 15 minutes, take them out one by one into a serving bowl, squeezing out the water gently by pressing it between the palms.
    • Whisk up the yogurt with some rock salt till smooth and creamy. Add this generously over the squeezed out vadas.
    • Spread an even layer of green chutney over the yogurt, followed by the sweet tamarind chutney.
    • Sprinkle cumin powder, red chilli powder and chaat masala over the chutneys.
    • Now finally garnish with freshly chopped coriander leaves and serve either immediately or chilled.

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