super soft and easy dahi bhalla  Recipe

super soft and easy dahi bhalla Recipe

20 mins
2-3 people
10 mins



Let me share with you a cherished memory from my childhood - the first time I tasted Dahi Bhalla. It was a hot summer day, and my grandmother had spent hours in the kitchen preparing this delightful treat. As I took my first bite, I was instantly transported to a world of flavors and textures. The soft and spongy bhallas, soaked in creamy yogurt and tangy chutneys, melted in my mouth, leaving behind a lingering taste that I can still recall vividly.




Recipe of Super Soft and Easy Dahi Bhalla




  • 1 cup washed/split White Gram
  • 4-5 slices of Bread
  • 1/4 cup Milk
  • 1 tsp Baking Soda
  • Salt, to taste
  • 1 cup Curd
  • 1 tsp Black Salt
  • 2 tsp Sugar
  • 1 tbsp Asafoetida

For Garnish:

  • Red and Green Chutney
  • Roasted Cumin Powder
  • Red Chilli Powder
  • Ginger Juliennes
  • Sliced Green Chilli
  • Raw Coriander Powder
  • Yellow Chilli Powder
  • Black Salt
  • Fresh Coriander and Mint sprigs





  1. Soak 1 cup of washed and split white gram overnight. Drain the water the next day and grind it in a blender.

  2. Soak 4-5 slices of bread in 1/4th cup of milk. Mash the soaked bread with a spatula. Mix the ground dal batter with the bread paste.

  3. Add 1 tsp baking soda and salt to the mixture. Mix thoroughly.

  4. In a separate bowl, whisk 1 cup of curd. Add 1 tsp black salt and 2 tsp sugar. Mix well.

  5. In another bowl, mix 1 tbsp asafoetida with 1 cup of water. Add 4-5 tsp of the prepared curd mixture to this.

  6. Take a small portion of the batter, embed a few raisins and chopped cashews in it, shape it into a ball, and deep fry it until golden brown.

  7. Once fried, transfer the bhallas directly into the water mixture prepared in step 5. Squeeze out the excess water from the bhallas and soak them in the remaining curd mixture.

  8. Plate the soaked bhallas, pour some curd over them, and add red and green chutney on top. Sprinkle roasted cumin powder, red chilli powder, ginger juliennes, sliced green chilli, raw coriander powder, yellow chilli powder, and black salt.

  9. Garnish with fresh coriander and mint sprigs.



Enjoy your delicious and soft Dahi Bhalla!




About Super Soft and Easy Dahi Bhalla


Super Soft and Easy Dahi Bhalla is a popular Indian street food snack made with lentil dumplings (bhallas) that are soaked in whipped yogurt and garnished with spicy and tangy chutneys. The key to making soft and fluffy bhallas lies in the preparation of the lentil batter, which is fermented to perfection before frying. The addition of yogurt adds a creamy texture to the dish, while the chutneys provide a burst of flavor, making it a favorite among food enthusiasts.



Cooking Tips


  • Soaking Time: Ensure that the lentils are soaked for at least 4-6 hours or overnight to achieve the perfect texture for the bhallas.
  • Whipping the Yogurt: Whip the yogurt until smooth and creamy before soaking the bhallas to ensure even coating and a velvety texture.
  • Consistency of Batter: The batter should be thick enough to hold its shape when dropped into hot oil but not too thick that it becomes dense.
  • Frying Temperature: Maintain the oil temperature at medium-high while frying the bhallas to ensure they cook evenly and become golden brown.
  • Soaking Duration: Allow the bhallas to soak in the yogurt mixture for at least 20-30 minutes before serving to absorb the flavors fully.



Pairing Guide


Super Soft and Easy Dahi Bhalla pairs well with:

  • Tamarind Chutney: Drizzle tangy tamarind chutney generously over the bhallas for a burst of sweet and sour flavor.
  • Green Chutney: Serve with spicy green chutney made with fresh coriander, mint, and green chilies for an extra kick.
  • Chilled Beverages: Enjoy dahi bhalla with a refreshing glass of sweet lassi or chilled lemonade for a perfect summer treat.




Frequently Asked Questions about Dahi Bhalla


  1. What lentils are used to make Dahi Bhalla?
    • Dahi Bhalla is typically made using split black gram lentils (urad dal) or a combination of urad dal and moong dal.
  2. Can I make Dahi Bhalla ahead of time?
    • Yes, you can prepare the bhallas in advance and store them in the refrigerator. Soak them in yogurt and serve when ready.
  3. How long should I soak the lentils for Dahi Bhalla?
    • Soak the lentils for at least 4-6 hours or overnight to ensure they soften and blend well.
  4. Can I make Dahi Bhalla without frying?
    • Yes, you can steam the lentil batter to make soft bhallas instead of frying them for a healthier option.
  5. What is the difference between Dahi Bhalla and Dahi Vada?
    • Dahi Bhalla is typically softer and smaller in size compared to Dahi Vada, which is larger and firmer in texture.
  6. Can I use store-bought yogurt for making Dahi Bhalla?
    • Yes, you can use store-bought yogurt, but homemade yogurt often yields better results in terms of flavor and texture.
  7. How do I know when the bhallas are cooked through?
    • The bhallas should turn golden brown and float to the surface when cooked through. They should also feel light and airy when touched.
  8. What kind of toppings can I add to Dahi Bhalla?
    • You can add toppings like roasted cumin powder, chaat masala, chopped coriander leaves, and grated carrots for added flavor and texture.
  9. Can I make Dahi Bhalla without yogurt?
    • Dahi Bhalla relies on yogurt for its creamy texture and tangy flavor, so it's essential to use yogurt in the recipe.
  10. How long can I store Dahi Bhalla in the refrigerator?
    • Dahi Bhalla can be stored in the refrigerator for 2-3 days. Just make sure to keep them covered to prevent them from drying out.