Daal Dahi Bhalay From Scratch


Maash Dal (White Lentil)  1 cup
Moong Dal (Yellow Lentil) ½ cup

Onion chopped (Medium) 1
Green Chili (Meduim)     4

Garlic Paste 1 teaspoon

Salt 1 ½ Teaspoon
Cumin Powder ½ Teaspoon

Chat Masala

Sugar To taste
Baking powder 1 Teaspoon


Yogurt ½ kg

Milk ½ cup



Making Bhallay
Soak lentils in water for 4-5 hours.
Drain the water and put it in the food processor.
Add chopped onion, green chili, garlic paste, Cumin powder and salt.
Add 1 cup of water and grind it to a smooth batter.
Pour batter in a bowl.
Heat oil in a wok. With the help of spoon add mixture in oil for bhalay (dumplings) of desired size. Deep fry until golden brown.

Take a bowl of water and add all bhalay (dumplings) in water and soak them for 10 minutes.

Making Yogurt
In a separate bowl, add yogurt, sugar and milk, whisk well until smooth.
Take soaked bhalay in hand and press to remove excess water and add them in yogurt.
Repeat same for all.
Mix with a spoon and sprinkle chaat masala generously.

Put it in the fridge to cool.

Serving Ideas

Serve it with green chutney or imli chutney, to enhance the flavora11c05175254e7d64d0d0885a590275c.

Storage Tips:


  • After frying drain the excess oil and put the bhallay in an airtight jar to freeze.
  • When you want to reuse it take it out of the freezer 30 minutes before use.
  • Thaw it and soak it in luke warm water.

Add in your Yogurt and sprinkle Chatt Masala.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s