I’m going to say something a food blogger must never say about a recipe they’re about to share. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Dahi Bhalle are finicky. That’s why even seasoned cooks often resort to box mixes and pre-made bhalle. But I’m also here to tell you that you can, indeed, make Dahi Bhalle from scratch. Soft, fluffy, actually-flavorful ones. And that too without fussing or guessing or fretting. All you need are a few ratios and tips, which I’ve done my best to convey in this recipe.
The 3 Tips to making Dahi Bhalla Foolproof
Now that we’ve established that Dahi Bhalla are naturally a little finicky, there are a few things we can do to minimize their risk factor: For more tips, scroll to my Troubleshooting Bhallas Table.
What is Dahi Bhalla?
Dahi Bhalla is a popular Indian and Pakistani snack in which lentil dumplings (bhallas) are doused in yogurt (dahi) and topped with sweet and spicy chutneys. Categorically, it fits in the realm of chaat, a term that refers to the wide variety of street foods like fruit chaat, papri chaat, samosa chaat, and so much more. (Another popular snack item that can be found in Pakistani bakeries is Chicken Puff Pastries.) Dahi Bhallas are festive and people often make them during holidays like Ramadan and Eid.
Dahi Bhalla vs Dahi Vada
Depending on the region, the name and ingredients vary slightly:
Punjab – Dahi Bhalla (plural Dahi Bhalle/Bhallay). Urdu – Dahi Bara (plural Dahi Baray). Parts of India – Dahi Vada.
Ingredients You’ll Need
There are 3 ingredient categories: The Bhallas, the yogurt, and the toppings.
Ingredients for Bhallas
Split & husked (or dhuli) Urad Dal: Also known as Maash ki Dal, this is the most commonly used dal for Dahi Bhallas. Maash ki dal is mild, creamy, and starchy, which translates well into batter form. Chana Dal (split gram lentils): Using only maash ki dal can give one-dimensional flavor, so many recipes add moong dal along with maash. Chana dal, though not so commonly used, gives a beautiful flavor and texture to the bhallas. You could try using equal weight in moong dal but I’ve yet to try it myself. Flavor enhancers: I add garlic, ginger, red chili pepper, and salt along with cumin seeds. Baking powder: I tried many different quantities to determine the best amount. 1/2 tsp is good insurance for making them soft. But 3/4 tsp is great insurance. More than 3/4 tsp can make them a bit spongy. Note for 3x batch: If tripling the batch, do not triple the baking powder as the bhallas get quite spongy. Use 2 tsp for the perfect consistency.
Ingredients for Yogurt
Yogurt: Use plain, whole milk yogurt. Because yogurt can vary in its thickness and natural sugars, you may need to adjust the liquid and sugar quantities in the recipe. Milk and water: Both are used to thin out the yogurt. You can use only milk if you’d like, but depending on how thick my yogurt is, I like using a bit of water to get it to a runny consistency. Spices: I add red chili powder and Chaat Masala directly to the yogurt, but you can keep it simple with just sugar and salt. I developed the recipe with store-bought chaat masala because I know that’s what most people have. If using homemade chaat masala, add additional salt, sugar, and heat if needed. You can also try using dahi bara chaat masala, which is made specifically for dahi bhalle.
Ingredients for Topping
I’ve shared quick and easy recipes for the chutneys if you’d like to make yours at home. Both recipes make a small batch, enough for double the recipe. Store leftovers airtight in the fridge.
Chutney Recipes
How to Make Dahi Bhalla
Dahi Bhalla Toppings
Essentials: Imli ki Chutney, Green Chutney, Chaat Masala, Red Chili Powder or Paprika. Papri: These are round, crispy, fried disks that you can find at Indian/Pakistani grocery stores. Sev: Also available at Desi grocery stores, these are small pieces of crunchy noodles often made from chickpea flour. Pomegranate Arils: I haven’t tried this myself but when is pomegranate a bad idea? Onion, Boiled Potatoes, & Chickpeas: For dahi bhalla chaat vibes.
Troubleshooting Bhallas
As much as I’d like to forget it, my engineering background cannot escape me. And I do think tables are the answer for so many food-related frustrations. (If you like data, check out my biryani rice tables.) This tangy and sweet chutney is a compulsory dahi bhalla topping. You can either use your favorite store-bought version or use my 1-minute recipe.
2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt
This is like my mint raita but without the yogurt.
1/2 cup (~12 g) cilantro leaves 3 tbsp (~4 g) mint leaves, try not to use stems 1/2 small Serrano pepper or small Thai green chili pepper, deseeded (choose how thick the slice depending on how spicy you’d like) 1/8 tsp sea salt, more or to taste 1/2 garlic clove 1 tsp lemon or lime juice 1/8 tsp sugar 2-3 tbsp water, as needed to blend
More Tips & Tricks
Instead of cranking the heat high and then lowering, heat the oil over medium heat. It maintains the heat better. To have less dishes to clean: Instead of transfering the blended batter to a bowl, just whisk the batter while it’s in the blender blender. Also, whisk the yogurt in the pan you’ll serve it in. To make a flatter shape: Drop the bhallas by the spoonful instead of using a cookie scoop. Use another spoon to slide the batter down. You can also flatten the bhalla while squeezing out the water after soaking. On baking soda: After experimenting with baking soda, I found that while baking soda slightly puffs up the bhallas, too much can make the outside crispy. You can experiment with adding a little if you’d like (1/4 tsp), but I didn’t find it necessary and therefore didn’t include in the final recipe.
How to Freeze Bhallas
Dahi Bhallas are incredibly freezer-friendly! Here’s how to freeze them:
More Storage Tips
Fridge: Store fried bhallas in an airtight container or zip-top bag in the refrigerator for 3-4 days. Storing bhalla batter: Bhalla batter can be kept in the fridge up to overnight before the baking powder starts to lose its effect. You may notice a bit of water rise to the top. Whisk before using to aerate the batter.
More Iftar recipes:
Chicken Puff Pastry Fruit Chaat Shami Kabab Crispy Vegetable Pakora
P.S. Check out this roundup of 15+ Iftar recipes or browse the Ramadan archives for many more ideas. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
