Dhahi Bhalle/Bhalla



Ready In:

45 mins




  • 1 Cup Urad Dal
  • ½ Cup Mung dal
  • 1 Tsp Jeera
  • 1-2 Nos Green Chillies finely chopped
  • 1 Tbsp Grated ginger
  • Oil for deep frying
  • Sufficient lukewarm water to soak the bhallas.
  • Salt to taste
  • 2 Cups Curd
  • 1 Tsp of Hing
  • 1/2 Tsp of black salt
  • ¼ Cup sugar as per taste
  • 1 Tbsp of jeera powder
  • ½ Cup of pomegranate seeds
  • ½ Tsp of red chilli powder
  • 3 Tbsp of tamarind chutney
  • 3 Tbsp of mint chutney
  • 3 Tbsp of soaked boondi

Step by Step Instructions

  • Soak both Urad and Mung dal for at least 5 hours or overnight.
  • Drain the excess water and grind both urad and mung dal with the help of a mixer grinder, add 2 tbsp of water to grind if required. The mixture should be thick and sturdy, now transfer the mixture to a container.
  • Check the mixture by scooping out with a spoon and when inverted, the mixture should stick to the spoon.
  • Now add jeera, green chillies, grated ginger and give it a good mix.
  • Take a deep kadai and heat the oil on medium flame.
  • Now dip your hand in cold water scoop the mixture, shape into small balls, and start adding the balls to the oil.
  • Try to add hot oil on top of the bhalla to fluff it up. Keep flipping and fry until golden brown from all over.
  • Take a bowl with the lukewarm and add hing, strain the bhallas and dip immediately into the water and soak the bhallas for 15-20 minutes.
  • Take a bowl and strain the curd with the help of a sieve, add black salt, sugar, and mix well.
  • Now slightly squeeze the bhallas and place them in the curd, gently mix them with the curd, and start topping it with ½ tbsp of black salt, jeera powder, mint chutney, pomegranate seeds, tamarind chutney, and soaked boondi and serve chilled or use them right as the curd is chilled.