Dahi Bhalle
An authentic vegetarian recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Dahi Bhalle is a treasured vegetarian dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Drain soaked urad dal and grind to a fluffy, thick batter with minimal water. The batter should be light and airy.
Add ginger, green chillies, raisins, and salt to the batter. Beat vigorously for 5 minutes to incorporate air.
Heat oil in a deep kadai. Drop spoonfuls of batter (size of a golf ball) into the oil.
Fry on medium heat until light golden, about 4–5 minutes. Do not over-fry. Drain on paper towels.
Soak the fried bhallas in warm water for 20 minutes to make them soft and spongy.
Gently squeeze out excess water from each bhalla.
Whisk yogurt smooth with sugar and a pinch of salt. Add a little milk if too thick.
Arrange bhallas in a deep dish. Pour chilled yogurt generously over them.
Drizzle tamarind chutney and green chutney.
Sprinkle chaat masala, roasted cumin powder, and Kashmiri red chilli powder.
Serve chilled, garnished with fresh coriander leaves.
Cook
60 mins
Serves
4 servings
Level
Medium