Dahi Bhalle
An authentic vegetarian recipe from Delhi, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Urad dal (white), soaked overnight
500ml Yogurt, chilled and whisked
80ml Tamarind chutney
60ml Green chutney
10g Chaat masala
8g Roasted cumin powder
5g Kashmiri red chilli powder
30g Raisins
10g Ginger, finely grated
2piece Green chillies, finely chopped
500ml Oil for frying
15g Sugar
10g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Drain soaked urad dal and grind to a fluffy, thick batter with minimal water. The batter should be light and airy.
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Add ginger, green chillies, raisins, and salt to the batter. Beat vigorously for 5 minutes to incorporate air.
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Heat oil in a deep kadai. Drop spoonfuls of batter (size of a golf ball) into the oil.
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Fry on medium heat until light golden, about 4–5 minutes. Do not over-fry. Drain on paper towels.
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Soak the fried bhallas in warm water for 20 minutes to make them soft and spongy.
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Gently squeeze out excess water from each bhalla.
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Whisk yogurt smooth with sugar and a pinch of salt. Add a little milk if too thick.
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Arrange bhallas in a deep dish. Pour chilled yogurt generously over them.
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Drizzle tamarind chutney and green chutney.
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Sprinkle chaat masala, roasted cumin powder, and Kashmiri red chilli powder.
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Serve chilled, garnished with fresh coriander leaves.
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Chef's Tips
The key to fluffy bhallas is beating the batter well — it should float when a small portion is dropped in water.
Soaking fried bhallas in warm water is essential; it removes excess oil and makes them melt-in-the-mouth soft.
Delhi-style dahi bhalle use a sweeter yogurt base compared to other regions.
Always serve chilled — this dish is at its best when the yogurt is cold.
About This Dish
Dahi Bhalle is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The key to fluffy bhallas is beating the batter well — it should float when a small portion is dropped in water. - Soaking fried bhallas in warm water is essential; it removes excess oil and makes them melt-in-the-mouth soft. - Delhi-style dahi bhalle use a sweeter yogurt base compared to other regions. - Always serve chilled — this dish is at its best when the yogurt is cold.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium