Dahi Bhalla

Curd  has several health benefits during summers. Many recipes will be made time and again in summers such as Kadhi Pakora, raitas and dahi bhallas. Dahi Bhalla is another typical recipe from Punjabi cuisine. My husband is fond of this platter like anything.  Dahi bhalla platter represents lentil dumping along with papdis and boiled potato pieces dipped in creamy yogurt with the flavor of spicy green Coriander and sweet tamarind chutneys.


Dahi Bhalla can be served as side dish with Punjabi main course or can also be served as starter dish. Yesterday on hubby’s demand dahi bhalla was served J

I have used white urad dal without skin, you can use the urad dal with skin. However in the later case after soaking the dal overnight, you have to remove the skin before you could use it for fritters or dumpings or bhallas.

Here we go,

 Ingredients For Bhalla:

  • White Urad dal – 1
  • Green Chilli – 1 medium (finely chopped)
  • Cumin seeds – 1 tsp
  • Dry fruits – 8-10 cashews and raisins each
  • Salt – To taste



  1. Wash the urad dal twice in the flowing water. Soak the dal overnight.
  2. In the morning remove excess water (if any) and then grind the dal to a smooth batter. Add salt while grinding and if required add little water in between.
  3. Add finely chopped green chilli and cumin seeds.
  4. Now mix the batter with little force for couple of minutes, so that batter becomes light and fluffy. Add dryfruits. Again mix them.
  5. You can check if the batter is by dropping a spoonful of batter in water, if it floats its ready.
  6. Heat oil in a heavy bottom wok. When oil is medium hot, take a spoonful of urad dal batter and pour in the oil. Deep fry till golden brown and crisp.
  7. Take lukewarm water with little salt in a big bowl. Put the hot bhallas in the water and keep it aside for half hour.
  8. Post half hour, take bhalla one by one and press between your palms to drain the excess water. Do not over press the bhallas, otherwise it will break into pieces.


Ingredients For Bhalla Platter:

  • Potato – ½ medium (boiled and cut into cubes)
  • Yogurt – 1 cup (beaten smooth)
  • Green Coriander Chutney – to taste
  • Red tamarind chutney – to taste
  • Bhallas – 3 nos
  • Cumin powder (Roasted jeera powder) – a pinch
  • Red chilli powder – a pinch
  • Chaat Masala – a pinch
  • Chopped coriander – few chopped
  • Anar Dana (optional) – ½ tsp



  • Arrange bhallas, boiled potato cubes in the serving tray / bowl. Spread beaten smooth curd on the bhallas.
  • Now put some green coriander chutney followed by red tamarind chutney.
  • Sprinkle black salt, chaat masala, red chilli powder and cumin powder.
  • Garnish with chopped coriander and Anar dana.

Dahi Bhalla Platter is ready!!

I am sure you will be eager have this yum yummy Dahi Bhalla platter, Enjoy!!!!! Do not forget to check out our easy Cholle Bhature recipe!!!!

Check out our most unique recipe Dhondas here!!!!

If you liked this post, kindly consider linking to it or sharing it with others or like us on Facebook and twitter.

Happy Cooking!! 🙂



Kadhi Tadka


I am Nancy. This is my first post @rasoise, a recipe which is close to my heart, my favoriteeee……
Its Kadhi!!

Kadhi is a very famous dish amongst Punjabis’. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with white plain rice or jeera rice.
I learnt this recipe from my mother and believe me her preparation is the best !!!!

Sharing the recipe with you all !!

Kadhi image 2



Gram flour (besan)           1 cup
Onion                                   1 big (sliced)
Potato                                  1 big (sliced)
Red chilli powder              1 tsp
Salt to taste
Turmeric powder              a pinch
Hing                                     a pinch
Ajwain                                  1 tsp


Sour Curd                            Made from ½ litre milk
Gram Flour (Besan)          1 cup
Ajwain                                  2 tsp
(Fenugreek) Methi Seeds 1 tsp
Curry leaves                        few
Ginger garlic paste            1 tsp
Onion                                   1 chopped
Green Chilli                        2 chopped
Salt to taste
Dry red chilli                      1 or 2 nos (optional)
Turmeric powder              2 tsp
Coriander powder             2 tsp
Red chilli powder              2 tsp
Garam Masala                    1 tsp
Coriander leaves few chopped
Clarified Butter (ghee)     1 tsp

Kadhi image 1



1. Mix gram flour/besan in a bowl with ajwain, red chili powder, turmeric powder, hing and salt.
2. Add sliced onions and potatoes to the bowl and pour a little water. Don’t add too much water as the onions will release water after some time.
3. Gently mix the onions and potatoes with the besan and keep it aside for fifteen minutes.
4. If the batter is still dry, then add some water to it.
5. Heat oil in a non stick for deep or shallow frying the pakoras. (I generally shallow fry the pakoras)
6. Fry the pakoras till they crisp and browned.
7. Drain on kitchen paper napkins or tissues. Pakoras are ready !!


1. Pour the curd in a big bowl. Beat / blend it well to make it smooth and add the spice powders – turmeric powder, coriander powder, red chili powder, garam masala powder and salt. Mix them well.
2. Add the gram flour/ besan to the spiced curd.
3. Pour two glasses of water and mix them well. Make sure it is mixed and blended well and no lumps are created.
4. Heat oil in a heavy base wok, add ajwain, green chilli, curry leaves, ginger garlic paste, chopped onion and finally dry red cilli.
5. Saute till the raw smell of the garlic ginger disappears.
6. Now pour liquid curd mixture.
7. Bring the whole kadhi to a boil first and then simmer for atleast fifteen minutes. The simmer time will definitely depend on the thickness of the kadhi.
8. Once the Kadhi is of desired thickness, add the fried pakoras to the hot kadhi .
9. Cover and close the pan. Let the pakoras be soaked in the kadhi for few minutes.
10. Garnish with coriander leaves.
11. Also while serving, heat desi ghee, add little red chilli powder and spread it on the Kadhi.
12. Add our Kadhi Tadka is ready !! 🙂
Serve hot with plain / jeera rice !!!!
Try this recipe and please share your comments.