Dahi Bhalla/ Dahi vada


Dahi Bhalla/ Dahi Vada

Chef Ruchika Jain
Dahi Bhalla is an Indian traditional chaat. Bhalla is a fried ball made from split Urad & Moong dal. After deep frying, we have to soak it in water for some time. This method makes it unique from other fried balls. We serve bhalla with yogurt, tamarind chutney & green chutney. It is believed that bhalla is the oldest in Indian traditional chaat.
Prep Time 4 hours
Cook Time 30 minutes
Course evening snacks, Main Course, street food
Cuisine Indian Traditional
Servings 6


For Bhalla

  • 1 cup Split Urad Dal
  • 1/4 cup Split Moong Dal
  • 1/2 tsp Cumin Seeds
  • 1 tsp Salt
  • 1 Green Chilli
  • 1 inch Long Ginger
  • 1 pinch Hing (Asafoetida)
  • Sufficient quantity of water
  • Oil for deep frying

For Serving

  • 3 cup Curd (Yogurt)
  • 3 tbsp Sugar Powder
  • 1 cup Green Chutney
  • 1 cup Tamarind & Jaggery Chutney
  • 3 tsp Dahiballa Masala


For Bhalla/Vada

  • Wash both the daal separately.
  • Soak each of them in a separate container for 3 hours.
  • Drain the water completely
  • Combine Urad dal, Ginger, Green Chilli, Cumin Seeds and Hing
  • Grind to a smooth & thick paste in a blender
  • Now grind Moong dal separately in a blender to a thick and smooth paste
  • Mix both the batters completely in a mixing bowl.
  • Take a broad vessel like Paraat and transfer the mixed batter in it. Whip the mixture briskly and vigorously till it becomes light and fluffy with the help of hands or you can whip it with the help of whisk or manual beater in a deep vessel.
  • Note: At the time of whipping the batter, if the consistency is too thick then add very small quantity of water in it.
  • The consistency of the batter should be medium thick (It should not have a binding consistency).
  • To check the consistency of batter, place a few drops of batter in a bowl of water. The batter having the right consistency will float on top of the water surface otherwise it will sink or dissolve in the water.
  • Take the required quantity of oil in a Kadhai (indian wok) for deep frying and heat the oil on medium flame.
  • To check the oil temperature for deep frying bhalla, put a small quantity of batter in the oil. It should sizzle and come up on the surface of oil swiftly and gradually.
  • Now oil is ready.
  • Drop the batter carefully with your fingers or with the help of round shaped spoon in the oil
  • Note: You can moisten the spoon with a bit of water for easy slide of batter.
  • Deep fry the bhalla on medium flame. Flip the bhalla on different intervals till it turns golden brown.
  • Note: Always take the batter in less quantity in comparison to the required size of bhalla as when we soak the bhalla in water, it becomes bigger in size.
  • Now leave the bhallas outside for 2-3 minutes.
  • Take another bowl. Put some lukewarm water in it and soak all the bhallas in it. Make sure all the bhallas completely soak in the water.
  • Put some salt in the soaked bhallas and soak them for 25-30 minutes.
  • Take one soaked bhalla in your palm and press it between the palms carefully to squeeze the excess water.
  • Repeat the procedure with all bhallas

For Serving

  • Take the fresh curd in a bowl and whip it with the help of whisk till it turns smooth
  • prepare the coriander chutney
  • Coriander Chutney Recipe
  • prepare the tamarind & Jaggery chutney
  • Sweet Tamarind and Jaggery Chutney
  • Take a serving plate/ bowl
  • Put the bhalla in it and pour the required quantity of curd on it so that it will be covered completely.
  • Now pour both the chutneys
  • Sprinkle dahi bhalla masala on it. If you don't have dahi bhalla masala, you can use black salt, roasted cumin powder & red chilli powder.
  • Garnish it with coriander and pomegranate
  • Special Note: To make bhalla papdi chaat, add some papdi and boiled potatoes with this procedure at the time of serving

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