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Dahi Bhalla

A delicious and filling snack. It is cool and leaves you asking for more.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Festival, Snack
Cuisine: Indian, Vegetarian
Keyword: Vegetable
Servings: 10 people


for bhalla

  • 1 cup urad dal split black gram
  • a pinch asafetida hing
  • tsp cumin seeds jeera
  • ½ inch ginger finely grated or paste
  • few sprig fresh cilantro fresh coriander leaves
  • 1 tbsp cashew nut kaju, coarsely chopped
  • ½ tbsp golden raisin kismis

for yogurt gravy


  • Soak the urad dal overnight.
  • Wash and drain the lentil. Grind it into a fine paste using very little water.
  • Mix all the above ingredients together except cashews and raisins.
  • In a wok, heat oil for frying.
  • Meanwhile, wet a muslin clot or an old handkerchief, squeeze it gently to remove excess water.
  • Spread the wet muslin on the work counter, place a blob of batter on the muslin, sprinkle some chopped cashews and raisins. Press them gently.
  • Now turn one side of the batter onto the other side of blob by holding the muslin and turning it over with the blob. It essentially folds the blob into half using wet cloth.
  • Lightly wet your fingers. Gently turn the wet muslin further and transfer the folded and filled blob onto your fingers and quickly release it in the hot oil.
  • Deep fry till golden brown. Repeat for as many bhallas you want to make.
  • Place the bhallas 1 hour prior to serving in water. Allow them to become soft by absorbing water and releasing extra oil.
  • At the time of serving, remove them from water and gently squeeze them without breaking.
  • Prepare yogurt gravy by mixing cream and curd together in a bowl. Add salt and little pepper.
  • Dip the soaked bhallas in the curd bowl and allow to soak for another 10 minutes.
  • For serving, remove the curd-soaked bhallas onto a platter. Pour some more curd-cream mixture if required.
  • Sprinkle salt, pepper, roasted cumin powder and tamarind-jaggery sauce. Serve cool.


  1. Instead of turning the folded blob on your fingers, you can transfer it to the underside of strainer as explained here and quickly release in the oil for frying.
  2. After deep-frying the bhallas you can store them in air-tight container in refrigerator and use as and when desired.