Dahi Bhalle (Dahi Vade)

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For bhalle:
  • 1/2 cup - urad dal
  • 1/2 cup - chawla (blackeyed beans) dal
  • 1 tbsp - green moong dal
  • 1 tbsp - salt
  • Oil for deep frying
  • 1/2 litre - fresh curd
  • 1 cup - cold milk
  • 2 tbsp - green chutney
  • 3 tbsp - tamarind chutney
  • 1 tbsp - coriander leaves finely chopped
  • For sprinkling:
  • Red chilli powder
  • Cumin powder
  • Salt
  • Sev
  • Onion, finely chopped

How to Make Dahi Bhalle (Dahi Vade)

  • For bhalle:
  • Wash and soak dals together for 4-5 hours or overnight
  • Grind with very little water to a smooth thick paste
  • Do not discard green skins of green moong dal. Grind along.
  • Batter should be thick
  • Heat oil in a frying pan.
  • When hot, drop dumplings into hot oil
  • Fry on medium heat, till very light brown.
  • Drain, keep aside
  • Take plenty of water in a large vessel.
  • Add half the salt, dump in fried bhalles.
  • Keep them soaked for 10 mins
  • Drain out water. Add fresh water, drain, repeat twice
  • Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
  • Press out each dumpling, till water is squeezed out well.
  • Place them in a bowl lined with a moist muslin cloth.
  • Refrigerate covered for further use.
  • For topping:
  • Beat curd and milk together till smooth. Chill.
  • To proceed before serving:
  • Place 2-3 bhalles in individual bowls.
  • Top with curd till covered.
  • Drizzle some green and tamarind chutneys over curd.
  • Sprinkle red chilli powder, cumin powder, salt to taste.
  • Garnish with coriander, sev and chopped onions as desired.
  • Serve