How to make Dahi Bhalla -

Deep fried balls of Urad dal, spiced, soaked and served in yogurt.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Yogurt (दही)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Dahi Bhalla checkout Venkaya Adai, Rasam Vada, Biscoot Ambode, Dahi Bhalle -SK Khazana . You can also find more Snacks and Starters recipes like Sabudana Baked Chicken Curry Leaf Prawns Homemade Paneer Toast-Cook Smart Junglee Chicken Sandwich

Dahi Bhalla

Dahi Bhalla Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Bhalla Recipe

  • Split black gram skinless (dhuli urad dal) 1 1/2 cup

  • Yogurt 6-7 cups

  • Red chilli powder 1 teaspoon

  • Raisins 15-20

  • Asafoetida a pinch

  • Oil for deep-frying

  • Salt to taste

  • Rock salt (sendha namak) 1 teaspoon

  • Mint chutney to taste

  • Sweet date and tamarind chutney to taste

  • Roasted cumin powder 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Ginger cut into thin strips 1 inch piece

  • Green chilli chopped 2


Step 1

Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter.

Step 2

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes.

Step 3

Squeeze between your palms to drain out water. Whisk yogurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies 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.