Dahi Bhallay

Course Appetizer, Snack
Cuisine South Asian
Prep Time 10 minutes
Cook Time 5 minutes
For soaking Pulses 2 hours
Total Time 15 minutes
Servings 6 persons
Calories 180kcal
Author Fareeha Raheel


  • 1 cup Daal mash soaked, ground
  • 1 cup Daal moong soaked, ground
  • ½ kg Yogurt
  • 2 inch Ginger
  • 3 Green Chili
  • 2 tbsp White cumin
  • Salt to taste
  • ¼ tsp Baking Soda
  • Oil for frying


  • Wash and soak the lentils (daal) for 2-3 hours. Then chop the lentils with salt, ginger, green chilies, cumin and baking soda in a chopper. You can add little water to it if difficult to chop.
  • Take cooking oil in a deep pan for frying and place it on high flame to become hot.
  • For checking purpose, put a small piece of mixture in oil. If it come to the surface of oil at once then oil is ready to fry.
  • Take the mixture in a spoon and then pour it into the oil for frying. This will give it a round shape.
  • When reddish brown take out from the oil and put into a bowl full of fresh water. After 5-10 minutes or when feel soft and fluffy, exclude from water, press gently and place it in a dish and let it cold.
  • Pour beaten yogurt, imli ki chutney, green chutney and sprinkle chaat masala. Serve cold.


  • You can place the dish in fridge before serving because a little bit cold dahi bhallay tastes great.
  • You can use different lentils for making this dish but I prefer the mentioned one.
  • You can also add chopped salad ingredients like cucumber, carrots, onions and cabbage when garnishing.
  • This is also a best dish for presenting before a guest.


Serving: 1g | Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 90mg | Potassium: 0mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 100mg | Iron: 0.7mg