Dahi Bhalla

7 years ago | Home Cooking
Prep time: 8 hours
Cook time: 30 minutes
Number of servings: 5-6 persons

With the days getting just that little bit more hotter, I think I made no mistake in assuming that all of you out there are craving something cool as much as I am. And, what better than some curd? But, having the same old bowl of some curd mixed with a bit of sugar isn't much appealing anymore, is it? Why not spice it up a bit? Make a dish out of it? Here is a simple recipe for the very much in-demand dish called Dahi Bhalla, that is a famous Indian Snack. A little bit of Indian flavoring to spice up the dish, and some Vada's to make it a wholesome dish! Now, doesn't that make your mouth water? A perfect mix of ingredients! Wait no more and get cooking for it doesn't get simpler than this!


Urad Dal - 200 ml
Cumin seeds - 1/2 Tsp
Salt to taste
Oil for deep frying

For Yogurt/Curd Mixture

Yogurt/Curd - 4 cups
Salt to taste
Cumin powder - 1/4 Tsp
Chilli powder - 1/4 Tsp

For Serving

Green chutney [FULL RECIPE: https://goo.gl/PSnpQd]
Tamarind-date chutney [FULL RECIPE: https://goo.gl/71pFwv]
Cumin powder
Chilli powder
Chopped Coriander leaves


1. Soak the urad dal in enough water for at least 7 hours.

2. Blend the soaked dal to a smooth fluffy batter.

3. Add some cumin seeds and salt to the batter. Mix well.

4. Beat the batter till it becomes light and fluffy.

5. Heat some oil in a saucepan for frying and slowly drop a small amount of batter.

6. Fry till it becomes golden in color.

7. Add the vadas to water and soak them for 10 minutes.

8. In a bowl add yogurt/curd and beat till it smooth.

9. Add salt, sugar, cumin powder and chili to the yogurt/curd. Mix well.

10. Squeeze out the excess water from all the vadas and drop them in the yogurt/curd mixture.

11. Refrigerate it for at least one hour.

12. For serving, Place 2 to 3 vadas in a serving plate or bowl, top it with some green chutney, tamarind date chutney, sprinkle some cumin powder, chili powder and garnish it with chopped coriander leaves and sev.

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