Dahi Bhalla Recipe

Name: Dahi Bhalla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils dhuli urad dal, 200 g.; 2 9/16 cups water; 1 teaspoon salt 2 g.; 1 teaspoon cumin seeds 5 g.; 2 teaspoons ginger chopped, 10 g.; 1 9/16 tablespoons green chillies chopped; 1 cup oil; 2 cups curd Thick, beaten, 400 ml.; 1 teaspoon sugar 5 g.; 1 teaspoon salt 2 g.; 1 teaspoon cumin powder 4 g.; rock salt teaspoon Black, 2 g.; 1 teaspoon white pepper powder,, 2 g.; 1 teaspoon ginger julienned, 5 g.; 1 teaspoon green chillies julienned, 5 g.; 5 tablespoons coriander leaves chopped; 1 pinch chilli powder; 1 pinch cumin powder; 4 mint leaves sprgs; 1 tablespoon chutney Tamarind, 40 ml.

Servings: persons

1 cup lentils dhuli urad dal, 200 g.
2 9/16 cups water
1 teaspoon salt 2 g.
1 teaspoon cumin seeds 5 g.
2 teaspoons ginger chopped, 10 g.
1 9/16 tablespoons green chillies chopped
1 cup oil
2 cups curd Thick, beaten, 400 ml.
1 teaspoon sugar 5 g.
1 teaspoon salt 2 g.
1 teaspoon cumin powder 4 g.
rock salt teaspoon Black, 2 g.
1 teaspoon white pepper powder,, 2 g.
1 teaspoon ginger julienned, 5 g.
1 teaspoon green chillies julienned, 5 g.
5 tablespoons coriander leaves chopped
1 pinch chilli powder
1 pinch cumin powder
4 mint leaves sprgs
1 tablespoon chutney Tamarind, 40 ml.

1
CLEAN the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.
2
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.
3
To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
4
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup lentils dhuli urad dal, 200 g., 2 9/16 cups water, 1 teaspoon salt 2 g., 1 teaspoon cumin seeds 5 g., and more.

Yes, Dahi Bhalla falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dahi Bhalla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions