Dahi Bhalla

Dahi Bhalla

Dahi Bhalla

After Mumbai, Delhi is another place for variety of street food, chats and pakodas. You just cannot miss eating the foods there. Dahi Bhalla is one of the chats which you will find in the streets of Delhi. Dahi Bhalla is served with Imli Kajur and Mint chutney. Watch out for the chutney recipes in my next post.

1 cup Urad dal (skinned black gram)
1 tsp chopped green chillies (optional)
1 tsp chopped ginger
1 tsp crushed black pepper
Few crushed curry leaves
Salt to taste
Oil for deep frying
1 bowl water
2 cups thick beaten curd
Ground cumin powder for garnish
chilli powder for garnish
12 to 15 tbsp of Sugar
2 tbsp Tamarind Date (Imli Kajur) chutney
2 tbsp Mint (pudina)chutney
Handful of chopped coriander leaves
Fine sev for garnish
Pinch of chaat masala


  • Soak the black gram for around 4-5 hours or better if kept overnight.
  • Drain out the water and grind it to a thick paste. Use just very little water to grind it. Switch off the grinder in between grinding to avoid overheating the grinder.
  • The batter should be fluffy and thick and not in a liquid form. To check the consistency try dropping a teaspoon of the batter into a bowl of water. If it floats it is the right consistency.
  • Remove the batter in a deep bowl and add in the rest of the ingredients.
  • Mix the whole mixture vigorously using your hand for around 2/3 minutes. This will make the batter more fluffy and soft.
  • Heat oil in a deep pan.
  • Meanwhile take some water in a deep dish. Dip both your hands in the water. Take some batter in your right hand and roll it in your hand.
  • Check if the oil is hot. It should be just medium hot or your vadas will turn brown from outside but not cook from inside.
  • Slide in the vadas in few batches till the vadas are crisp and brown.
  • Take a bowl of water and add the fried vadas to it.
  • Let it soak for around 10-15 minutes.
  • Squeeze out the vadas and keep it aside.
  • Beat the yoghurt and sugar.
  • Now arrange the vadas in a serving bowl.
  • Pour the beaten yoghurt mixture over the vadas.
  • Add the tamarind date and mint chutney.
  • Garnish with coriander leaves and fine sev.
  • Sprinkle the chaat masala on top.

Comments / Suggestions are invited.


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