Dahi Bhalla, a beloved Indian street food, boasts fluffy lentil balls adorned with sweetened curd, tangy chutneys, and aromatic chaat masala. Its preparation is not just culinary but a sensory journey, blending textures and tastes into a harmonious delight.

Get ready to bring the flavors of tradition right into your kitchen! Making Dahi Bhalla at home is not just about cooking; it’s about creating memories and savoring every step. So, let’s roll up your sleeves, gather ingredients, and embark on a delicious journey together!


Dahi Bhalla Homemade Recipe


Ingredients required for Dahi Bhalla:


For the bhallas:


  • 1 cup urad dal (black gram lentils without skin)
  • 1/2 cup moong dal (green gram lentils without skin)
  • 2 teaspoons cumin/jeera
  • 1/2 teaspoon asafoetida (Hing)
  • Oil (for deep frying)
  • Salt to taste
  • 4 cups lukewarm water


For Dahi mixture:


  • 3½ cups Curd (yogurt)
  • 1 tablespoon Red Chilli Powder
  • 2 tablespoons Roasted Cumin Powder
  • 1 tablespoon Black Pepper Powder (optional)
  • 1/4 cup finely chopped Coriander Leaves
  • 1/4 cup Sweet Chutney (date tamarind chutney)
  • 2 tablespoons Green Chutney
  • 3 tablespoons Powdered Sugar or to taste (optional)
  • 1/2 teaspoon rock salt


For Green chutney:


  • 1 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 Green chilli
  • 2 tablespoons chopped ginger
  • 1/2 teaspoon black rock salt
  • Salt to taste
  • 1/2 teaspoon garam masala (including black cardamom, mace, nutmeg, cumin, cloves)
  • 1 Lemon (juiced)


For Sweet Dates and Tamarind chutney:


  • 150 g tamarind pulp (soaked in 1 cup water)
  • 12-15 Dates
  • 1/2 teaspoon dry ginger powder
  • 1 teaspoon degi mirch
  • Salt to taste
  • 1/2 teaspoon black rock salt
  • 1/2 teaspoon garam masala (including black cardamom, mace, nutmeg, cumin, cloves)


For garnishing:


  • Pomegranate seeds
  • Sev


Instructions for recipe:


Preparing the Bhallas:

  • Soak moong dal and urad dal for 4-5 hours.
  • Grind into a smooth paste, adding water gradually to achieve a thick, lumpy consistency.
  • Whisk the dal mixture until light and fluffy, then add cumin, salt, and asafoetida.
  • Deep-fry lemon-sized portions of the batter until golden brown, then soak them in lukewarm water for 7-8 minutes until soft.
  • Gently press to remove excess water and oil.

Making the Green Chutney:

Blend coriander, mint, green chili, ginger, black salt, regular salt, garam masala, and lemon juice until smooth.

Preparing the Sweet Chutney:

  • Soak tamarind pulp, then extract the pulp and strain.
  • Cook dates paste with tamarind water, spices, and salt until thickened.


Assembling Dahi Bhalla:

  • Beat yogurt with sugar and salt until smooth.
  • Place fried and soaked vadas in a serving plate or bowl, pour yogurt generously over them.
  • Top with sweet chutney, green chutney, and sprinkle with red chili powder, roasted cumin powder, and black pepper.
  • Garnish with coriander leaves, pomegranate seeds, and sev.


Recipe Notes:

  • For a vegan version, substitute cashew curd.
  • Immediately soak fried vadas in water for softer texture.
  • Adjust sweet and green chutneys to taste and store for future use in various chaats.

Rock salt enhances flavors, offering a unique taste profile to the dish.