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Dahi Bhalle (Dahi Vade)

Vibs's picture
An authentic Punjabi Dahi Bhalle recipe for you. Lentil dumpling soaked in yoghurt sauce is a favorite Indian dish that has come to be a favorite with all ages. The lentil makes it a high protein food that you could enjoy on any occasion.
  Urad dal 1⁄2 Cup (8 tbs)
  Black eyed beans 1⁄2 Cup (8 tbs) (Chawla Dal)
  Green moong dal 1 Tablespoon
  Salt 1 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Curds 1⁄2 Liter
  Milk 1 Cup (16 tbs), cold
  Chutney 2 Tablespoon (Green, Refer Chutneys)
  Chutney 3 Tablespoon (Tamarind Flavored)
  Coriander leaves 1 Tablespoon, finely chopped
  Salt To Taste
  Red chili powder 1 Tablespoon
  Cumin powder 2 Tablespoon

For bhalle:

Wash and soak dals together for 4-5 hours or overnight.
Grind to a smooth thick paste (preferably in stone grinder).
Do not discard green skins of green moong dal. Grind along.
Batter should be thick enough to put lumps in oil.
Heat oil in a frying pan.
When hot, let down dumplings the size of ping pong balls.
Fry on medium heat, till very light brown.
Drain, keep aside. Repeat for all batter.
Take plenty of water in a large vessel.
Add half the salt, dump in fried bhalles.
Keep them soaking for 10 minutes.
Drain out water. Add fresh water, drain, repeat 2 more times.
Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
Press out each dumpling, till water is squeezed out well.
Place them in a bowl lined with a moist muslin cloth.
Refrigerate covered for further use.

For topping:
Beat curds and milk together till smooth. Chill.
To proceed before serving:
Place 2-3 bhalles in individual bowls.
Top with curds till covered.
Drizzle some green and tamarind chutneys over curds.
Sprinkle red chilli powder, cumin powder, salt to taste.
Garnish with coriander, sev as desired.
Serve right away.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Lentil dumpling With Yogurt

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Dahi Bhalle (Dahi Vade) Recipe, Lentil Dumpling With Yogurt