This That More

  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
ร—
Home ยป Recipes ยป Meal Types

DAHI BHALLA (DAHI VADA CHAAT)

Published: Feb 9, 2025 by Gari ยท This post may contain affiliate links ยท 1 Comment

Sharing is caring!

172 shares
  • 79
Jump to Recipe Jump to Video

Dahi Bhalla, also known as Dahi Vada Chaat, is a popular North Indian street food that combines soft and fluffy lentil dumplings (bhallas) soaked in creamy yogurt, topped with flavorful chutneys, spices, and crunchy sev. This sweet, spicy, and tangy dish is a must-have during festivals like Holi and Diwali, making every bite a burst of flavors and textures.

Overshot of dahi bhalla in a small green bowl made form leaves.

The bhallas are made from urad dal (split black gram), deep-fried to perfection, then soaked in water to become light and airy before being dunked in chilled yogurt. Garnished with tamarind chutney, green chutney, roasted cumin, chaat masala, and pomegranate seeds, this dish is refreshing and irresistible.

Perfect for parties, celebrations, or as a snack, Dahi Bhalla is easy to prepare ahead of time and is guaranteed to impress! Serve it chilled for the best taste, and enjoy this crowd-favorite street food at home.

If you like this dahi vada chaat recipe, try my Tikki Chaat recipe or Samosa Recipe. Other recipes that you should try including Paneer Kathi Roll, Matar Chaat, Ram Laddo, among many.

A sideshot of dahi bhalla recipe serve don a black plate with chutneys placed on the side.
Jump to:
  • What is Dahi Bhalla?
  • What is the difference between Dahi Bhalla and Dahi Vada?
  • Ingredients
  • How to Make Dahi Vada
  • Storage
  • Expert Tips
  • FAQs
  • DAHI BHALLA (DAHI VADA CHAAT)

What is Dahi Bhalla?

Dahi Bhalla is a soft & fluffy lentil fritter that is covered in creamy yogurt and then topped with green chutney, tamarind chutney, and spices, including red chili powder, salt, roasted cumin powder, chaat masala, and garam masala.

Dahi Bhalla is commonly served as a refreshing appetizer or snack during Holi, Diwali, and special occasions. It's a cooling, flavorful dish that's delicious and easy to prepare ahead of time! 

What is the difference between Dahi Bhalla and Dahi Vada?

Dahi Bhalla and Dahi Vada are used interchangeably, but they have some differences.

  1. Dahi Bhalla is a popular Indian street food mainly enjoyed in Delhi and Punjab, while Vada is more commonly made in South India.
  2. Dahi Bhalla are more soft & fluffy as they are made with moong dal and urad dal.
  3. Dahi Bhalla is soaked in creamy yogurt and then topped with chutneys and spices. Dahi Vada is soaked in yogurt and tempered with mustard seeds, curry leaves, etc.
  4. Dahi Bhala is sweet, tangy, and spicy and served cold. While Dahi vada is mostly savory and served cold or warm.

Ingredients

  1. LENTILS: Bhallas are made by combining urad dal and moong dal. Soak the lentils for at least 3-4 hours before making fritters. Use equal quantities of lentils to make super soft bhallas.
  2. FLAVORING: You can flavor bhalla by adding ginger, black peppercorns, green chili, and salt before blending.
  3. YOGURT: Once the lentil fritters are fried, they are dipped in creamy whipped yogurt.
  4. CHUTNEY: Green chutney and tamarind chutney are added to bring incredible flavor to this chaat recipe.
  5. SPICES: Salt, roasted cumin powder, red chili powder, chaat masala, and garam masala are added.
  6. OIL: Oil is used to fry the lentil fritters.
  7. GARNISH: You can garnish bhalla chaat with cilantro, pomegranate seeds, and sev.

See the recipe card for quantities!

How to Make Dahi Vada

Image of urad dal and moong dal added in a bowl.
  1. STEP 1 - ADD LENTILS: Add urad dal and moong dal in a bowl and mix them together.
Image showing lentils soaked in wter.

2. STEP 2 - SOAK: Soak the lentils in water overnight or for 3-6 hours.

Image showing soakedf lentils added to blender alongwith ginger, salt, and black peppercorns.

3. STEP - 3: ADD LENTILS IN BLENDER: Next, add soaked lentils in a blender after straining the water along with ginger, salt, black peppercorns, or green chili.

Image showing bleded batter of lentils.

4. STEP 4 - BLEND: Blend everything until smooth by adding a little amount of water.

Image showing lentil fritters added to hot oil.

5. STEP 5 - FRY FRITTERS: Whisk the batter briefly. This will help in making the batter airy. Then heat the oil in a frying pan or kadai and drop a little batter in hot oil.

Remove the fritters until golden-brown in color.

6. STEP 6 - REMOVE FRITTERS: Once fritters turn golden brown, remove the fritter from the oil and place it on a paper towel or slotted tray to remove excess oil.

Image showing fried fritters dropped in a bowl filled with water.

7. SOAK VADA: Once fried, place the bhallas in a bowl of warm water for 20-30 minutes to make them soft.

Image showing bhallas increased in size after getting soaked in water.

8. STEP 9 - REMOVE WATER: Once soaked, the bhallas will increase in size. Before making chaat, squeeze water from Bhalla by pressing between your palms and placing them in a bowl or a plate.

Hint: Fry in batches and make sure not to overcrowd the pan.

Storage

You can store the fritters in the refrigerator for 3-5 days in an air-tight container. You can also freeze the Bhallas in a freezer-safe container or Ziploc bags. When reheating, first boil the bhallas in water. Then squeeze the water from the bhallas and serve with yogurt & chutneys.

Overshot of Dahi Vada Chaat on a black plate with golden spoon placed on the side.

Expert Tips

  1. Soak Lentils: Soak the lentils for at least 3-6 hours or overnight. If you don't have time or want to make it quicker, soak lentils in hot water for 2-3 hours.
  2. Grind Lentils: Grind the lentils with minimal water (just enough to blend smoothly) to get a thick batter. For this recipe, I have used โ…› cup of water.
  3. Whisk the Batter: After grinding the lentils, whisk the batter for 5-10 minutes with a spoon or a whisk. This incorporates air and hence helps in making soft & spongy bhallas.
  4. Bhalla Test: After whisking, you can test if the batter is ready by dropping a few drops of water in a cup or bowl. If it floats, then it is prepared. If the batter sinks, then whisk for some more time.
  5. Fry at medium heat: Make sure to fry at medium heat; that way, they will be cooked from the inside by giving a nice golden color to the outside.
  6. Frying: Do not overcrowd the frying pan or kadai for even cooking.
  7. Soak Bhallas: Soak Bhalla in water water for 20-30 minutes. or you can soak 15-20 minutes in hot water.
  8. Squeeze Water: Once bhallas are increased in size, squeeze excess water by placing it between your palms or using 2 spoons.
  9. Yogurt: Whisk cold yogurt until smooth and lump-free, and add a little bit of sugar to it.
  10. Adding Yogurt: The best way to assemble is to add yogurt on top of soaked bhallas. Do not add bhalla to a bowl of whisked yogurt, and then store it in the refrigerator. Otherwise, the bhallas will soak all the liquid from the yogurt, and you have to add more yogurt.
  11. Adjust: Adjust spices and chutneys as per your taste and preference. For authentic flavor, do not skip roasted cumin powder and chaat masala.
  12. Store: Fry and store bhallas in the fridge for 2-3 days or freeze for up to a month. To reuse, soak them in warm water, squeeze gently, and add to yogurt before serving.
  13. Crunch: For extra crunch, add pomegranate seeds, papdi, boondi, and sev when making dahi vada chaat.
Image showing a spoonful of tamarind chutney added to the bhalla chaat.

FAQs

How do I make Dahi Bhalla soft & fluffy?

1. Soak the lentils in water for 4-6 hours.
2. Whisk the batter for 5-10 minutes to make the batter airy.
3. Always soak the bhallas in warm water before adding in yogurt.

Can I make Dahi Bhalla without frying?

Yes, you can:
1. Air Fry at 350F for 15-20 minutes by placing a dollop of batter in a small piece of parchment paper.
2. Cook in appe pan using minimal oil.

How do I keep Daha Vada from getting soggy?

Do not oversoak bhalla in water for a longer time. Also, squeeze out excess water before adding yogurt.

Why is my batter too runny?

Too runny means that the batter is too thin. Fix it by adding sooji or rice flour in the batter.

Image of Dahi Bhall Chaat served in a green leaf bowl.
Overshot of dahi bhalla in a small green bowl made form leaves.

DAHI BHALLA (DAHI VADA CHAAT)

Gari
Dahi Bhalla also known as Dahi Vada Chaat is a popular North Indian street food that combines soft and fluffy lentil dumplings (bhallas) soaked in creamy yogurt, topped with flavorful chutneys, spices, and crunchy sev. This sweet, spicy, and tangy dish is a must-have during festivals like Holi and Diwali, making every bite a burst of flavors and textures.
Print Recipe Pin Recipe
Share by Email Rate this Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time: 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Snack
Cuisine Indian
Servings 8 people
Calories 192 kcal

Equipment

Kadai
Vitamix
Mixing Bowl
Frying Pan

Ingredients
  

Dahi Bhalla:

  • ยฝ cup Moong Dal
  • ยฝ cup Urad Dal
  • โ…›-1/4 cup Water or as needed
  • ยฝ inch Ginger
  • 1-2 Green Chilis or Black Peppercorns
  • Salt & Pepper
  • Oil for frying

Dahi Bhalla Chaat:

  • 1-2 cups Yogurt
  • 3-4 tablespoon Green Chutney
  • โ…“ cups Tamarind Chutney
  • 1 inch Ginger grated
  • 1 Green Chili chopped
  • 2-3 tablespoon Pomegranate Seeds
  • ยผ teaspoon Kashmiri Red Chili Powder
  • ยฝ teaspoon Garam Masala Powder
  • ยฝ teaspoon Roasted Cumin Powder
  • 1 teaspoon Chaat Masala
  • 2 handful Papdi
  • 1 cup Sev
  • Salt
Prevent your screen from going dark

Instructions
 

Soak Lentils

  • In a mixing bowl, add moong dal and urad dal and rinse them propelry until water runs out clear. Then soak the lentils in water overnight or for 3-6 hours.
    (Note: If on rush, soak lentils in hot water for 2-3 hours).
    ยฝ cup Moong Dal, ยฝ cup Urad Dal
    Image showing lentils soaked in wter.

Blend into Batter

  • Drain water and add soaked lentils, add ginger, green chilis, salt & black peppercorns in the blender. Grind the ingredient by adding little water until the ingredients are well blended and turned into a thick batter.
    (Note: Add water only if needed, the batter needs to be a ittle dry. If you add too much water then the batter will turn out too thin and fritters will not fry properly).
    โ…›-1/4 cup Water, ยฝ inch Ginger, 1-2 Green Chilis, Salt & Pepper
    Image showing soakedf lentils added to blender alongwith ginger, salt, and black peppercorns.

Whisk the Batter

  • Transfer the batter to a mixing bowl and whisk using a wooden spoon for 5-10 minutes until the batter is airy.
    (Note: Check the batter by adding a teaspoon of batter in a glass of water. If the batter stays on the top, that means the batter is ready. But if it sinks then you need to whisk the batter a little longer).
    Image showing bleded batter of lentils.

Frying the Bhalla

  • FRYING PAN: Once the batter is ready, heat the oil in a Kadai or in a frying pan at medium-heat. When the oil is hot, add 4-5 dollops of batter and fry them until they are golden in color and both sides are cooked well.
    AIR FRYER: Add 1-2 tablespoon of batter in each mold of silicone egg bite mold. Preheat the air fryer at 400°F for 2-3 minutes. Insert silicone mold and air fry at 400°F for 6-8 minutes or until the fritters are golden brown in color. Flip the fritters and cook for another 3-4 minutes.
    APPAN PAN: Put a few drops of oil in each mold. Then add 1-2 tablespoon of batter in each mold. Let it cook at medium heat for 1-2 minutes or until the fritters are golden brown. Then using a spoon, flip the fritters and cook them for 1-2 minutes until both sides are golden brown in color.
    Oil
    Image showing lentil fritters added to hot oil.
  • Once the fritters are fried, transfer them on a paper towel or on a slotted baking tray to remove excess oil. Repeat the process for the rest of the batter.
    Remove the fritters until golden-brown in color.

Soak Vada In Water:

  • Once the bhallas are fried, transfer them into warm water and soak for 20-30 minutes.
    Image showing fried fritters dropped in a bowl filled with water.
  • Then squeeze the bhallas and remove excess water from them between your palms.
    Image showing bhallas increased in size after getting soaked in water.

Assembling:

  • In a bowl or a plate, add papdi by crushing a little. Place soaked vada over the papdi. Then pour 3-4 tablespoon of yogurt. Then sprinkle red chili powder, garam masala powder, roasted cumin powder, chaat masala, and salt.
    1-2 cups Yogurt, ยผ teaspoon Kashmiri Red Chili Powder, ยฝ teaspoon Garam Masala Powder, ยฝ teaspoon Roasted Cumin Powder, 1 teaspoon Chaat Masala, Salt, 2 handful Papdi
  • Then add green chutney and tamarind chutney. Lastly garnish with ginger, green chili, pomegranate seeds, and sev.
    3-4 tablespoon Green Chutney, โ…“ cups Tamarind Chutney, 1 inch Ginger, 1 Green Chili, 2-3 tablespoon Pomegranate Seeds

Video

Nutrition Facts
DAHI BHALLA (DAHI VADA CHAAT)
Amount per Serving
Calories
 
192
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
542
mg
24
%
Potassium
 
638
mg
18
%
Carbohydrates
 
32
g
11
%
Fiber
 
15
g
63
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
8824
IU
176
%
Vitamin C
 
3
mg
4
%
Calcium
 
148
mg
15
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Don't Forget to Check out FAQ's as they can be helpful if you get stuck and need help!
 
STORAGE
You can store the fritters in the refrigerator for 3-5 days in an air-tight container. You can also freeze the Bhallas in a freezer-safe container or Ziploc bags. When reheating, first boil the bhallas in water. Then squeeze the water from the bhallas and serve with yogurt & chutneys.
TIPS
  1. Soak Lentils: Soak the lentils for at least 3-6 hours or overnight. If you don't have time or want to make it quicker, soak lentils in hot water for 2-3 hours.
  2. Grind Lentils: Grind the lentils with minimal water (just enough to blend smoothly) to get a thick batter. For this recipe, I have used ⅛ cup of water.
  3. Whisk the Batter: After grinding the lentils, whisk the batter for 5-10 minutes with a spoon or a whisk. This incorporates air and hence helps in making soft & spongy bhallas.
  4. Bhalla Test: After whisking, you can test if the batter is ready by dropping a few drops of water in a cup or bowl. If it floats, then it is prepared. If the batter sinks, then whisk for some more time.
  5. Fry at medium heat: Make sure to fry at medium heat; that way, they will be cooked from the inside by giving a nice golden color to the outside.
  6. Frying: When frying, ensure not to overcrowd the pan or kadai for even cooking.
  7. Soak Bhallas: Soak Bhalla in water water for 20-30 minutes. Or you can soak 15-20 minutes in hot water.
  8. Squeeze Water: Once bhallas are increased in size, squeeze excess water by placing it between your palms or using 2 spoons.
  9. Yogurt: Whisk cold yogurt until smooth and lump-free, and add some sugar.
  10. Adding Yogurt: The best way to assemble is to add yogurt on top of soaked bhallas. Do not add bhalla to a bowl of whisked yogurt, and then store it in the refrigerator. Otherwise, the bhallas will absorb all the liquid from the yogurt, and then you must add more yogurt.
  11. Adjust: Adjust spices and chutneys as per your taste and preference. For authentic flavor, do not skip roasted cumin powder and chaat masala.
  12. Store: Fry and store bhallas in the fridge for 2-3 days or freeze for up to a month. To reuse, soak them in warm water, squeeze gently, and add to yogurt before serving.
  13. Crunch: For extra crunch, add pomegranate seeds, papdi, boondi, and sev when making dahi vada chaat.
 
Keyword dahi bhala papdi chaat, dahi bhalla chaat, dahi bhlla recipe, dahi vada chaat, dahi vada recipe
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!

More Meal Types

  • A white bowl with potatoes and green onions
    SMASHED POTATO SALAD
  • A close up shot of carrot halwa with khoya in a spoon.
    CARROT HALWA WITH KHOYA
  • Image showing dollop of butter added to stack of gobi parathas.
    GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
  • Aloo Tikki Burger served with potato fries on a black plate.
    ALOO TIKKI BURGER

Sharing is caring!

172 shares
  • 79

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Bhumi says

    March 04, 2025 at 10:06 pm

    amazing ๐Ÿ˜ ! Just tasted like back home .

    Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

Meet Gari

Spring Recipes

New Recipes

  • Image of closeup shot of gujiya recipe placed over rose petals.
    GUJIYA RECIPE

  • Image showing thandai masala in a mason jar with the golden spoon.
    THANDAI POWDER

  • Featured image of tandoori paneer tikka served in a olive green bowl with sliced onions.
    TANDOORI PANEER TIKKA

  • Image of Punjabi samosa with one open samosa.
    PUNJABI SAMOSA RECIPE

Footer

โ†‘ back to top

ABOUT

  • Privacy Policy
  • About Us
  • Contact

SUBSCRIBE

  • Sign Up! for emails and updates

COOKING

  • 40+ VEGETARIAN SUMMER RECIPES
  • INSTANT POT RICE RECIPES

As an Amazon Associate, I earn from qualifying purchases.

COPYRIGHT ยฉ 2025 THIS THAT MORE

172 shares
  • 79Facebook
  • X
  • Pinterest
  • WhatsApp
  • Mix
  • Threads

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required