Dahi Bhalla | Summer Special Snack Curd Bhalla | How to make Dahi Bhalla Recipe | Tips to Make Soft Bhalla

1 hr 30 mins Snacks

Dahi Bhalla | Summer Special Snack Curd Bhalla | How to make Dahi Bhalla Recipe | Tips to Make Soft Bhalla| Dahi wada- Do you want to make Dahi Bhalla as soft as those you get from the street-side vendor? Here is a detailed recipe with images and a video to achieve just that.

“Dahi Bhalla” is made in different ways in different areas in northern India. In Delhi and Rajasthan, they mostly add Black Gram and Green Gram to make Dahi Bhalla. In Bengal, Odisha, Madhya Pradesh and Gujarat, it is purely Black Gram that is used.

I am making it totally with Black Gram too. I feel that the taste of Dahi Bhalla is greatly enhanced in summers.

“Dahi Bhalla” is very similar to the Dahi Vada made with seasoning in South India. But Dahi Bhalla does not have seasoning. And then it has sweet, sour, spicy accompaniments as well as a sprinkling of Sev, Pomegranate seeds, grated Beetroot and some such stuff.

I have also shared the recipes here for the Mint Leaves Chutney and Tamarind Chutney served with “Dahi Bhalla”.

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How to ensure the Bhallas are soft:

  1. The Bhallas are softer if the Black Gram is ground in a grinder than in a mixie.

  2. I have done a short cut of this recipe. Which is to say that I have added the Black Gram to the Mixie and added cooking soda and beat it well. You can get soft Bhallas like this too. But those who do not like to use Cooking Soda should grind the Gram and then beat it for 5-6 minutes. Then the Bhallas are soft and hollow.


  1. Mix Sugar in very cold Curd, whisk it smooth and then keep it back in the fridge. And Dahi Bhalla tastes very good if it served again from the fridge.

  2. The Bhallas should also be soaked in cool water and kept in fridge for two hours.

  3. Only 70% of the Water must be squeezed out of the Bhallas. If you squeeze them dry, then they absorb the Water from the Curd and the Curd becomes hard like cream.

Sweet Chutney:

  1. Sweet Chutney can be made in many different ways. Some add Dates. But I made it with just Tamarind and Sugar. You could use Jaggery too if you like.

  2. If the Sweet Chutney is boiled till sticky and refrigerated, it lasts more than two months.

Dahi Bhalla | Summer Special Snack Curd Bhalla | How to make Dahi Bhalla Recipe | Tips to Make Soft Bhalla - Recipe Video

Dahi Bhalla | Summer Special Snack Curd Bhalla | How to make Dahi Bhalla Recipe | Tips to Make Soft Bhalla

Snacks | vegetarian
  • Prep Time 30 mins
  • Resting Time 1 hr
  • Total Time 1 hr 30 mins
  • Servings 6


  • For Dahi Bhalla
  • 1/2 liter Curd
  • 1/4 cup Sugar
  • 1 cup Black Gram
  • Salt
  • 1 tsp Fennel Seeds
  • 2 tbsp Cashew Nut
  • 10 Chopped Raisins
  • 1/4 tsp Cooking Soda
  • Water – A little
  • Oil to fry
  • Cool Water to soak Bhallas
  • 1 tsp Roasted Cumin Seeds
  • 1 tsp Red Mirchi Powder
  • Green Coriander – Small bunch
  • 1/2 cup Nylon Sev
  • For Mint Leaves Chutney
  • 1 Bunch Mint Leaves
  • 1 Bunch Green Coriander
  • Salt
  • 1.5 tbsp Lemon Juice
  • 3 Green Chillies
  • Tamarind Sweet Chutney
  • 1 tbsp Oil
  • 2 Biryani Leaves
  • 1 tsp Fennel Seeds
  • 1 tbsp Crushed Coriander Seeds
  • 300 ml Tamarind Juice (Extracted from 150 gm Tamarind)
  • 1 tsp Mirchi Powder
  • 1 tsp Roasted Cumin Seeds
  • 3/4 tsp Coriander Powder
  • Salt
  • 1 tsp Black Salt
  • 250 gm Sugar/Jaggery


  1. For the Dahi Bhalla, add Sugar to cool Curd, dissolve it and refrigerate it for 2 hours.
  2. Soak Black Gram for 5 hours and grind it soft.
  3. In the batter, add Cashew Nuts, Raisins, Fennel Seeds, Salt, Cooking Soda. Add sufficient water and beat it thoroughly. (Check the tips once).
  4. In the hot oil, fry the Bhallas. Fry them crisp and set them aside.
  5. Soak the fried Bhallas to cool water and keep in the fridge for at least an hour. Only then will they get the real, fantastic taste.
  6. Squeeze only 70% Water out of the Bhalla and take them into a bowl.
  7. Pour the chilled Curd over the Bhallas, and add the Mint Leaves Chutney, Tamarind Chutney and sprinkle a little Roasted Cumin Seeds and Mirchi Powder.
  8. Finally, add the Sev and chopped Green Coriander and then serve.
  9. For the Mint Leaves Chutney: Make a smooth paste of all the ingredients for Mint Leaves Chutney by adding some Water.
  10. For Tamarind Chutney: Heat Oil and add Biryani leaves, crushed Coriander Seeds and Fennel Seeds and roast until they give out the aroma.
  11. In the fried Masala, add the Tamarind Juice and the rest of the ingredients and cook on a low flame until it becomes sticky. Cool it and remove it from the fire.

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