How to make Teen Dal Ke Dahi Bhalle -

Deep fried dumplings of three dals served dunked in yogurt.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split green gram, Split bengal gram

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Teen Dal Ke Dahi Bhalle checkout Kanji Bada, Moong Dal Chilla, Dal Puri, Mangodi Palak Wade . You can also find more Snacks and Starters recipes like Ajwain ke Patton ke Pakode - SK Khazana Creamy Cottage Cheese Crostini Tandoori Chicken Dahi Ke Kabab - Grill Pan

Teen Dal Ke Dahi Bhalle

Teen Dal Ke Dahi Bhalle 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 : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Teen Dal Ke Dahi Bhalle Recipe

  • Split green gram 3/4 cup

  • Split bengal gram 1/4 cup

  • Split Bengal gram (chana dal) 2 tablespoons

  • Salt to taste

  • Green chilli paste 1/2 teaspoon

  • Oil to deep fry

  • Yogurt whisked chilled 2 1/2 cups

  • Rock salt (sendha namak) 1/2 teaspoon

  • Tamarind chutney 1/2 cup

  • Green chutney 1/2 cup

  • Red chilli powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon


Step 1

Soak dals for three to four hours. Drain and grind, using very little water, to a slightly coarse paste.

Step 2

Add salt and green chilli paste and mix well with hands to make a well blended and fluffy mixture.

Step 3

Put chilled yogurt into a muslin cloth and gather the edges together. Gently squeeze to get smooth yogurt out into a bowl.

Step 4

Heat sufficient oil in a kadai. Drop spoonsful of batter into the oil. Or dampen your fingers and drop small portions of the batter into the oil. Deep fry till golden in colour. Add salt and black salt to yogurt and mix well.

Step 5

Drain the bhalles and soak in lukewarm water for two to three minutes. Take the bhalles out of the water and squeeze out excess water and then soak them in the yogurt.

Step 6

Drizzle tamarind chutney, green chutney, red chilli powder, roasted cumin powder and serve.

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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.