dahi bhalla

Dahi Bhalla – Street Food of Pakistan and India

Dahi Bhalla Chaat is a popular roadside snack from Pakistan and India. Also known as Dahi Vada or Dahi Baray, this is a delicious dish that everyone enjoys.

Traditionally, Dahi Bhalla/Dahi Vada is made from fried Urad Dal (lentil) dumplings which are then topped with sweetened yogurt, various chutneys, and some chaat masala (spices). Dahi Bhalla chaat isn’t complete without the condiments, which include Papri for a bit of crunch, salad for a bit of freshness, and some masala on the side if you like it a bit spicy.

In Pakistan, Dahi Bhalla Chaat is a popular street food and is easily available in every area. You can have them as a snack, appetizer, or side dish. We usually had Dahi Bhalla as an evening snack with tea. A big bowl of Dahi Bhalla Chaat with all the accompanying ingredients would be set on the table and you could build your own plate of Dahi Bhalla just the way you like it.

Ingredients for Dahi Bhalla

To Make Bhalla (Baray)
  • 1 cup Dal Mash (Urad Dal Dhuli, split and peeled black gram lentils, soaked for 4 to 6 hours)
  • 1/2 cup Dal Moon ((sliced and peeled mung beans, split yellow lentils) soak for 4 to 6 hours)
  • 1-inch ginger
  • 1 teaspoon chopped green chili
  • 1 teaspoon of salt
  • 1 1/2 teaspoons crushed red chili
  • 1/2 teaspoon of white cumin
  • 1/2 tsp baking soda
  • 1-2 tablespoons of water or as needed
To Soak Bhalla (Baray)
  • 1 bowl of lukewarm water
  • 1/2 teaspoon of salt
For making flavored yogurt
  • 1 cup yogurt
  • 1 teaspoon red chili
  • 1 teaspoon of salt
  • 1/2 teaspoon cumin (roasted and crushed)
  • 1/2 cup milk
To make Yogurt Dahi Bhalla Chaat
  • 4 cups of yogurt (1 kilo)
  • 2 spoons of castor sugar
  • 1/2 teaspoon of salt
Making the Dahi Bhalla Chaat
  • Sweet Tamarind Date Chutney
  • Spicy Mint Coriander Chutney
  • 2 potatoes (boiled and diced)
  • 1/2 cup Phulki (mini gram flour dumplings)
  • 1/4 cup cabbage, sliced very thin
  • 1/4 cup onion, thinly sliced
  • 1/4 cup red radishes, thinly sliced
  • Pomegranate (for decoration)
  • Chaat Masala
  • Papdi (for decoration)
  • Fresh coriander (for garnish)


To make Bhalla (Baray) dough
  1. Soak the lentils: In a large bowl, soak the lentils in plenty of water for about 4-6 hours.
  2. Make the dough: Drain the soaked lentils in a blender. Add ginger, green chilies, salt, red chili powder and water. Blend until smooth.
  3. Transfer the mixed dough to a wide bowl. Add the baking soda and using your hand, a whisk, or a hand mixer, beat the dough for about 5-10 minutes until light and airy. The dough should be fluffy but of a thick loose consistency. It also doubles in size.
  4. Pro tip: The secret to making soft and spongy bhalla is to beat the lentil batter to aerate it.
  5. To check if the dough is ready, place a small ball of dough in a bowl of water. If it floats, the dough is ready.
To Make Bhalla (Baray)
  1. Prepare the steamer: Add water to a large pot and bring it to a boil. lower the heat and bring to a boil, place a steamer in the pot. Coat square ramekins with cooking spray or oil.
  2. Steam the Bhallas: Now pour the batter (about 2 tbsp) into a ramekin and place it in the steamer. Let it cook for about 5-8 minutes, the dough will start to rise. Insert a toothpick, if it comes out clean, it is cooked. Repeat until all the batter is used up.
  3. Shallow fry the Bhalla: Heat oil in a pan on medium heat. Fry the steamed Bhallas until golden brown and crispy on both sides.
Dipping Bhalla (Baray)
  1. Now soak the steam-fried Bhallas in lukewarm water for about 15 minutes. Square Bhallas double in size when soaked in water.
  2. Prepare the flavored yogurt: While the Bhallas are soaking in lukewarm water, prepare the flavored yogurt by mixing salt, red chili powder, cumin powder, and milk.
  3. After 15 minutes, remove the Bhallas from the water and gently press them between your palms to squeeze out the excess water.
  4. Now put the square Bhallas in the flavored yogurt and keep it in the fridge for 30 minutes.
Assembling the Dahi Bhalla Chaat
  1. Beat thick yogurt and salt and sugar. Yogurt should be thick and runny in consistency. Add boiled potatoes and phulki in yogurt and mix. Pour half of the yogurt into a serving bowl.
  2. Remove the square bhalla from the fridge and place it in a serving bowl. Top with remaining yogurt (if needed).
  3. Drizzle some mint coriander chutney, and some sweet tamarind chutney (to taste), sprinkle with chaat masala powder.
  4. Garnish with cabbage, onion, red radish, Papdi, fresh coriander, and pomegranate seeds. Enjoy!
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