How to make Dahi Bhalle -

Deep fried dal dumplings served with chilled yogurt and chutneys.

Sanjeev Kapoor

This recipe is from the book Chaat.

Main Ingredients : Split Black Gram, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Dahi Bhalle checkout Urad Dal Ki Kachori, Dahi Bhalla Puri, Venkaya Adai, Rasam Vada . You can also find more Snacks and Starters recipes like Biscuit Corn Sev Puri Cheese Potato Cakes Puchka Pepperoni Pancake

Dahi Bhalle

Dahi Bhalle Recipe Card


Dahi bhalle chaat is one of the most refreshing street food in India. Deep-fried urad dal dumplings served dredged in chilled sweet yogurt and delicious chutneys. A good sprinkling of freshly roasted cumin powder just before serving is a must for that robust earthy taste and aroma!

Prep Time : 8-10 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Bhalle Recipe

  • Split Black Gram 3/4 cup

  • Yogurt 4-5 cups

  • Salt to taste

  • Raisins 15-20

  • Ginger chopped 1 inch piece

  • Green chillies chopped 2

  • Gram flour (besan) 2 tablespoons

  • Oil to deep fry

  • Rock salt (sendha namak) 1 teaspoon

  • Sugar 1 tablespoon

  • Green chutney as required

  • Sweet date and tamarind chutney as required

  • Roasted cumin powder 2 teaspoons

  • Fresh coriander leaves 2 tablespoons


Step 1

Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day.

Step 2

Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.

Step 3

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water.

Step 4

Whisk yogurt well with rock salt and sugar to taste.

Step 5

To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder.

Step 6

Garnish with coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.