Dahi Bhallas

Recipe by
Total Time:
Almost 2 hours
Serves:More than 20 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • For Bhallas (Dumplings):
  • 250 g - black gram split (skinless) soaked overnight
  • 2 tbsp - raisins
  • 1/2 tsp - red chilli powder
  • 1 tsp - cumin seeds
  • 2 tbsp - coriander leaves, chopped
  • 1 pinch - soda bicarbonate
  • Oil for deep frying
  • 1 tsp - salt
  • For Dahi:
  • 1 kg - yoghurt
  • 2 tsp - cumin seeds, dry roasted and crushed
  • 1 tsp - black salt
  • Salt to taste

How to Make Dahi Bhallas

  • Grind the soaked black gram dal in a blender adding as little water as possible, to get a thick batter
  • Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 4 minutes.
  • So that air is incorporated in the batter.
  • Heat oil in a kadhai (wok) on medium-low heat.
  • Make walnut-size balls of the batter and put gently into the oil.
  • Fry 6-8 balls at a time.
  • Remove dumplings from oil when they are just turning to light brown (should take 3-4 minutes. approximately
  • Remove dumplings from oil and immerse into a pan of hot water.
  • After they have soaked for about 5 minutes, squeeze the dumplings between your palms lightly (taking care not to break the balls) to remove water and place them in a flat serving dish.
  • Whisk the yoghurt over the dumplings and refrigerate for 30 minutes.
  • Serve with tamarind chutney