Authentic Dahi Bhalla Recipe | How to Make Soft and Spicy Dahi Bhalay at Home 2025

Craving soft and flavorful Dahi Bhalay? Discover this step-by-step Dahi Bhalla recipe with yogurt, chutneys, and spices. Easy, homemade, and perfect for any occasion!

Dahi Bhalla, also known as Dahi Bhalay, is a popular South Asian snack made of deep-fried lentil dumplings (vadas) soaked in creamy yogurt and topped with tangy chutneys and spices. This dish is a staple in Indian and Pakistani households, especially during festivals like Ramadan, Holi, and Eid. Soft, fluffy, and full of flavor, Dahi Bhalla is not only refreshing but also a healthy option when prepared using the right ingredients.

In this comprehensive guide, we will explore the complete Dahi Bhalla recipe, including ingredients, step-by-step instructions, expert tips, variations, nutritional value, and storage guidelines. Whether you are a novice or an experienced cook, this recipe will help you master the art of making the perfect Dahi Bhalay at home.

1. What is Dahi Bhalla (Dahi Bhalay)?

Dahi Bhalla is a traditional yogurt-based chaat that combines savory lentil fritters with sweet, spicy, and tangy flavors. The Bhallas are made with urad dal (split black gram), soaked, ground, and deep-fried until golden. They are then soaked in water to become soft and finally served with spiced yogurt, chutneys, and garnishes.

It is a perfect mix of:

• Soft texture (from the Bhallas),
• Creamy yogurt,
• Sweetness from tamarind chutney,
• Freshness from mint chutney,
• Crunch from sev or papdi.

2. Ingredients Required

For Bhalla (Fritters):

• 1 cup urad dal (split black gram)
• 1/4 cup moong dal (optional)
• 1/2 tsp cumin seeds
• 1 tsp ginger paste
• Salt to taste
• Pinch of asafoetida (hing)
• Oil for deep frying

For Yogurt Mixture:

• 2 cups plain yogurt (whisked)
• 1/4 cup milk or water (for thinning)
• 1 tsp sugar (optional)
• Salt to taste
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chili powder

For Garnishing:

• Tamarind chutney (imli ki chutney)
• Mint-coriander chutney
• Chaat masala
• Sev or crushed papdi
• Pomegranate seeds
• Finely chopped coriander leaves

3. Step-by-Step Recipe for Dahi Bhalla

Step 1: Soak the Lentils

Soak urad dal (and moong dal if using) in enough water for 6–8 hours or overnight.

Step 2: Prepare the Batter

• Drain the soaked dal and grind it with minimal water to form a smooth, thick paste.
• Add salt, cumin seeds, asafoetida, and ginger paste. Whisk the batter until it becomes fluffy (this ensures soft Bhallas).

Step 3: Fry the Bhallas

• Heat oil in a deep pan or kadhai.
• Drop spoonfuls of batter into the oil and fry until golden brown.
• Remove and drain on paper towels.

Step 4: Soak the Bhallas

• Soak the fried Bhallas in warm water for 15–20 minutes.
• Gently squeeze out the excess water without breaking the shape.

Step 5: Prepare Yogurt Mix

• Whisk yogurt with a little water or milk to achieve a smooth consistency.
• Add sugar, salt, cumin powder, and chili powder.

Step 6: Assemble the Dahi Bhalla

• Place soaked Bhallas in a serving dish.
• Pour the spiced yogurt generously over them.
• Drizzle tamarind and mint chutneys.
• Sprinkle chaat masala and roasted cumin powder.
• Garnish with pomegranate seeds, coriander, and sev.

4. How to Make Tamarind Chutney

Ingredients:

• 1 cup tamarind pulp
• 1/2 cup jaggery or sugar
• 1/2 tsp salt
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder

Method:

• Mix all ingredients in a saucepan.
• Cook on low heat for 10–15 minutes until it thickens.
• Let it cool and store in the fridge for up to 2 weeks.

5. How to Make Mint-Coriander Chutney

Ingredients:

• 1 cup mint leaves
• 1 cup coriander leaves
• 2 green chilies
• 1 tbsp lemon juice
• 1/2 tsp salt
• Water as needed

Method:

• Blend all ingredients into a smooth paste.
• Adjust seasoning and thickness.
• Store in the refrigerator for up to a week.

6. Expert Tips for Softer Dahi Bhalay

• Whisk batter well: Air in the batter makes the Bhallas soft.
• Use fresh dal: Always use fresh urad dal for best texture.
• Soak Bhallas in warm water: This step is crucial for softness.
• Chill yogurt: Cold yogurt enhances the refreshing taste.
• Don’t overcrowd when frying: This helps Bhallas cook evenly.

7. Variations of Dahi Bhalla

• Stuffed Bhallas: Add chopped nuts and raisins in the center.
• Papdi Dahi Chaat: Add crunchy papdis for texture.
• Dahi Vada South Indian Style: Use tempered curry leaves and mustard seeds.
• Sweetened Yogurt Version: Add more sugar and sweet chutney for a dessert-like twist.

8. Health and Nutritional Information

Dahi Bhalla is protein-rich thanks to urad dal and yogurt. Here’s a rough breakdown per serving:

Tip: You can air-fry or bake the Bhallas for a healthier version.

. How to Store and Reuse Dahi Bhalla

• Refrigerate Bhallas in an airtight box for up to 3 days.
• Yogurt mix should be stored separately and added fresh.
• Chutneys can be frozen for up to a month.
• To reuse, soak Bhallas in warm water, squeeze, and add fresh yogurt and chutneys.

. Final Thoughts

Dahi Bhalla (Dahi Bhalay) is more than just a street food delicacy—it’s a celebration of flavor and texture. The combination of soft dumplings, creamy yogurt, sweet and spicy chutneys, and a variety of toppings makes it a beloved dish in South Asia and around the world. With this detailed guide, you can now recreate this favorite recipe in your kitchen, impressing your family and friends with authentic taste and presentation.