Dahi Bhalla Recipe (Soft Lentil Dumplings in Spiced Yogurt)

Name: Dahi Bhalla Recipe (Soft Lentil Dumplings in Spiced Yogurt)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Cuisine: North Indian
Ingredients: 1 cup split, skinned urad dal, soaked 4-5 hours; 1/2 teaspoon ginger, grated; 1 green chilli, finely chopped; Salt, to taste; Oil, for deep frying; Warm water with a little salt, for soaking; 2 cups thick yogurt, whisked with a little sugar; Tamarind chutney; Green chutney; Red chilli powder, roasted cumin powder, black salt and chaat masala; Sev, for topping; Chopped coriander and pomegranate seeds, to garnish

By RecipeKahani Kitchen· 11/7/2026Snacks & Street Food

Dahi bhalla — soft lentil dumplings in creamy yogurt with sweet and tangy chutneys

Soft, spongey lentil dumplings soaked in sweetened yogurt, topped with tangy chutneys and crunchy sev — Delhi's go-to cooling chaat for a hot afternoon.

Dahi bhalla is deep-fried lentil dumplings soaked in warm water until they turn spongey, then drowned in thick, lightly sweetened yogurt and topped with tangy chutneys and crunchy sev — a cooling chaat that Delhi leans on especially in summer.

The soaking step is what makes it work

Fried bhalla straight out of the oil are dense — soaking them in warm salted water for 15-20 minutes and gently squeezing out the excess is what turns them soft and spongey enough to soak up the yogurt properly.

Serving

Serve chilled, with the yogurt poured generously over just before serving so the bhalla don't go soggy too far in advance.

Common mistakes to avoid

Skipping the warm-water soak after frying the bhallas — without it, they stay dense and oily instead of light and spongy. Soak 15-20 minutes, then gently squeeze out the excess water.
Using thick, unsweetened dahi straight from the fridge — it needs to be whisked smooth, slightly thinned, and lightly sweetened so it coats the bhallas properly.
Serving immediately after assembling — the bhallas need at least 20-30 minutes sitting in the dahi to soften and absorb the flavour.

Storage and reheating

Fried bhallas, before soaking, freeze well for up to a month. Once soaked and assembled with dahi and chutneys, it's best eaten within a few hours — it doesn't keep well overnight, the bhallas turn overly soggy.

Frequently asked questions

Why are my bhallas dense instead of light and spongy?
Usually an under-whisked batter — it needs to be well-aerated before frying — or skipping the warm-water soak afterwards, which is what makes them light and lets them absorb the dahi.

Can I make dahi bhalla ahead of a party?
Fry and freeze the bhallas ahead of time, then soak and assemble with dahi and chutneys only 1-2 hours before serving for the best texture.

Can I bake the bhallas instead of frying?
You can, though the texture won't be quite as light — a well-greased appe pan gets closer to the right texture than a regular oven bake.

Watch how it's made

Watch the full method step by step in the video below.

Method

Make the batter. Grind the soaked dal with a splash of water into a smooth, thick batter. Whip it well by hand until light and fluffy — a small dollop should float in water when ready.
Fry the bhalla. Mix in the ginger, green chilli and salt. Drop small portions of the batter into hot oil and fry until golden. Drain on paper towels.
Soak. Immediately soak the fried bhalla in warm salted water for 15-20 minutes until soft and spongey. Gently squeeze out the excess water.
Assemble. Arrange the soaked bhalla in a serving bowl and pour the whisked, lightly sweetened yogurt generously over them.
Garnish and serve. Drizzle with tamarind and green chutney, sprinkle over the spices, and top with sev, coriander and pomegranate seeds. Chill briefly before serving.