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 60 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.