Go Back
+ servings
dahi bhalla recipe

Dahi Bhalla Recipe - How To Prepare Soft Dahi Bhalla (Video)

Quick, easy and soft dahi bhalla recipe is for you! If you are looking how to prepare dahi bhalla at home then watch recipe video step by step.
No ratings yet
Print Pin
Course: Side Dish, Snack
Cuisine: bengali, Indian, Pakistani
Keyword: dahi bhalla, dahi bhalla recipe, how to prepare dahi bhalla
Prep Time: 20 minutes
Cook Time: 15 minutes
5 hours
Total Time: 35 minutes
Servings: 3 Persons

Equipment

  • Blender
  • Frying Pan

Ingredients

  • Preparation of Bhalla Paste:
  • Moong Dal – ⅓ Cup
  • Mash Dal – ½ Cup
  • Salt – ½ Tsp
  • Baking Soda – ⅓ Tsp
  • Red Chilli Powder – ½ Tsp
  • Cumin Seeds – ½ Tsp
  • Coriander Seeds – ½ Tsp
  • Garlic – 2 Cloves
  • Green Chilies – 2
  • Water – 100 ml
  • Oil – For Frying
  • Preparation of Dahi Yogurt
  • Yogurt – 1 Cup
  • Salt – ½ Tsp
  • Milk – 100 ml
  • Red Chili Powder
  • Chaat Masala – ½ Tsp
  • Water – 150 ml
  • Imli Ki Chutney – 2 Tsp
  • Green Chutney optional

Instructions

  • In a bowl, add moong and mash daal.
  • Wash and fill with water.
  • Soak the daal for 5 hours.
  • Now drain water and add soaked daal in the blender.
  • Also season with salt, red chili powder, baking soda, cumin seeds, coriander seeds, garlic cloves, and green chilies.
  • Add 100 ml of water. Blend and make a thick paste.
  • Now take a small portion of paste and deep fry as showing in the video.
  • Fry the bhallas until get golden brown color.
  • Take it out and immediately add in lukewarm water for 15 minutes to get soft.
  • In the meanwhile, prepare yogurt (Dahi).
  • In a bowl, add yogurt, salt, red chili powder, chaat masala.
  • Whisk well to make a thick paste.
  • Add milk and water to manage yogurt consistency.
  • Note the yogurt consistency at 03:11 (Video).
  • Now squeeze water from bhallas.
  • Set in a platter.
  • Sprinkle chaat masala at the top layer of bhallas.
  • Pour the yogurt.
  • Also pour imli ki chutney and green chutney to make it more delicious.