Dahi Bhalla is one of the most popular South Indian street food. Dahi bhalla is also known as Dahi vada. It is made with soft lentil dumplings soaked in a whisked yogurt and topped with tangy chutneys and some spices. In Ramadan, Iftar feels incomplete without a bowl of this delicious chaat. Everyone likes this Traditional Pakistani Dahi Bhalla recipe too much. This mouthwatering and aromatic chaat is perfect for festivals, family gatherings and occasions. It’s a mixture of sweet, spicy and tangy flavour.
If you are wondering about the Dahi Bhalla recipe for Ramadan iftar, here’s a complete detailed recipe with some tips, variations and common mistakes. So, let’s get started.
Ingredients You’ll need
Here’s the list of all the ingredients to make a perfect Dahi bhallas
For Bhalla:
- Urad dal – 1 cup (split black gram)
- Moong dal – ½ cup (optional)
- Salt (adjust to taste)
- Cumin seeds – ½ tsp
- Baking soda – ½ tsp
- Cooking Oil (for deep frying)
- Water (As required)
For Yogurt Mixture:
- Yogurt – 2 cups
- Salt (adjust to taste)
- Red chilli powder – ½ tsp
- Roasted Cumin powder – 1 tsp
- Onion – 1 (medium size)
- Sugar (optional)
For Garnishing:
- Tamarind (imli) chutney – as need
- Green chutney – as need
- Chaat masala – depend on your taste
- Chopped coriander leaves – ¼ cup
- Pomegranate seeds (optional)
- Sev or boondi (optional)
Step-by-Step Recipe
Soak the Dal
Wash and soak the urad dal in water for almost 5–6 hours. Later, drain the water before grinding.
Make the Batter
Take a bowl, add the prepared batter, salt, cumin seeds, baking soda and water. Grind and make the fluffy and normal consistency batter of dal not too thick, not too thin.
Fry the Bhallas
Heat Oil in a pan. Wet your hands and take a small portion of batter and pour down into oil. Fry on medium to low flame until crispy and golden brown.
Soak the Bhallas
Once fried, put the fry bhallas into the warm water for at least 20 minutes. After that, gently press them to remove water without breaking and keep them aside.
Prepare the Yogurt Mixture
Take yogurt (curd) in a bowl. Whisk the yogurt until smooth. Add pinch of salt, red chilli powder, cumin powder, sugar and medium size onion and keep it chillied.
Assemble the Dahi Bhalla
Now, place the soaked bhallas in a serving bowl. Pour the prepared yogurt over them. Drizzle the tamarind chutney and green chutney on top. Then, sprinkle chat masala, fresh coriander leaves, pomegranate seeds and boondi.
Discover the perfect Dahi Bhalla recipe for Ramadan iftar that’s soft, creamy, and full of traditional flavour — an ideal snack to enjoy with chutneys during your iftar table.
Serving Ideas
- Garnish with fresh coriander leaves.
- Sprinkle chaat masala before serving.
- Add crispy papri on top.
- Serve in a small bowl.
- Serve with chilled drinks.
- Top with boondi for crunch.
- Use mint or green chutney for green touch.
- Pair with sharbat or lassi.
Different types of Dahi Bhalla
- Punjabi Dahi Bhalla
- Moong Dal Dahi Bhalla
- Mix Dal Dahi Bhalla
- Boondi Dahi Bhalla
- Urad Dal Dahi Bhalla
- Sweet Dahi Bhalla
- Mint Dahi Bhalla
- Spicy Dahi Bhalla
- Street Style Dahi Bhalla
Common mistakes
- Using too much thick batter.
- Add too much salt in a batter.
- Skipping imli and mint chutney.
- Not refrigerating before serving.
- Not soaking bhallas in cold water.
- Add curd without whisking.
- Using cold water for soaking the bhallas.
Learn how to make crispy palak pakora at home with this easy and flavourful recipe. Perfect for tea time or rainy days, these golden spinach fritters bring authentic Pakistani street food taste to your kitchen.
Frequently Ask Questions
Q:1 How to make Dahi Bhalla at home?
Fry mung and mash dal Bhalla and serve with dahi, tamarind and mint chutney.
Q:2 How do you make yogurt bhallas soft?
After frying the bhallas, soak them in lukewarm water, then add them to the yogurt.
Q:3 Can Dahi Bhalle be made for Iftar during Ramadan?
Yes, Dahi Bhalle is one of the most popular Iftar dishes during Ramadan.
Q:4 Which dal is best for curd bhalle?
If you use a mix of mung and mash dal, the bhalle will be softer.
Q:5 Which chutney goes well with Dahi Bhala?
Mint chutney and sweet tamarind chutney are the best.
Q:6 Can dahi bhallas be made without frying?
Yes, you can fry them in an air fryer or in a small amount of oil.
Q:7 How far in advance can curds be made?
You can make them 2 to 3 hours in advance and keep them in the refrigerator so that the curds can be absorbed well.
Conclusion
Not only do Dahi Bhalla make Ramadan iftar delicious, they are also light, cooling, and energizing. If you prepare them right — with soft bhallas, thick curd, and delicious chutneys — everyone will surely love your handmade dahi bhallas. Serving yogurt at Iftar during Ramadan is a traditional but always popular choice.
