Dahi Bhalley Recipe

Name: Dahi Bhalley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup urad dall; 1 x salt to taste; 1 pinch hing; 1 x vegetable oil to fry; 1000 grams yogurt dahi; 1 x cilantro coriander leaves, finely chopped; 1 x salt to taste; 2 teaspoons cumin (jeera) powder, roasted; 1 x red chilis, dried powder, to taste; 1 x chutney tamarind chutney or amchur chutney; 1 x chutney green chutney (coriander chutney)

Servings: persons

1 cup urad dall
1 x salt to taste
1 pinch hing
1 x vegetable oil to fry
1000 grams yogurt dahi
1 x cilantro coriander leaves, finely chopped
1 x salt to taste
2 teaspoons cumin (jeera) powder, roasted
1 x red chilis, dried powder, to taste
1 x chutney tamarind chutney or amchur chutney
1 x chutney green chutney (coriander chutney)

1
For Bhallas
2
Clean, wash and soak the daal overnight.
3
Grind it into smooth paste.
4
Add salt to taste.
5
Add hing in it.
6
Heat oil in a pan and drop a spoonfuls of batter and fry until golden brown.
7
Take the hot Bhallas and put in cold water for 2 to 3 minutes.
8
Now Take them out of water and squeeze the water and keep aside.
9
For Dahi
10
Blend the curd (yogurt) and little water until it is smooth.
11
Keep in refrigerator for an hour to get chilled.
12
Add salt, red chili powder and cumin powder.
13
For Serving
14
In a deep dish arrange bhallas and pour dahi over them.
15
Now add imli (tamarind) chutney or amchur (Raw mango) chutney and green chutney.
16
Garnish with coriander.
17
Serve chilled.
18
Note.
19
For the bhallas, clean the daal soak in water for overnight.
20
Drain and grind to a fine paste, adding very little water.
21
If batter becomes thin add besan (gram flour) in it for balancing its consistency.
22
so that you can make pakoras easliy.
23
keep these bhalleys or pakoras in cold water and keep it in fridge.
24
Take out from water when you are going to serve it.
25
So that you can store these bhalley for some days.

384

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 cup urad dall, 1 x salt to taste, 1 pinch hing, 1 x vegetable oil to fry, and more.

Yes, Dahi Bhalley 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 Bhalley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions