By Shreya Sarpal
March 8, 2026
Perfect dahi bhalla should feel almost weightless inside, soaking up chilled curd without turning dense. This method ensures airy urad dal vadas, properly soaked and layered with sweet, tangy, and spicy chutneys.
For Bhalla: 1 cup urad dal (soaked 6-8 hours) ½ tsp salt Oil for frying For Soaking: 3 cups warm water ½ tsp salt For Assembling: 2 cups thick chilled curd (whisked with 1 tbsp sugar + pinch salt) 3 tbsp tamarind chutney 2 tbsp green chutney 1 tsp roasted cumin powder ½ tsp red chilli powder 2 tbsp pomegranate seeds
Grind the soaked dal with very little water into a thick batter, then whisk for 3-4 minutes to incorporate air and make it light.
Drop small portions of the batter into medium-hot oil and fry evenly until they turn light golden.
Soak the bhallas in warm salted water for 10-12 minutes, then press them gently between your palms to remove excess water.
Arrange bhallas and pour chilled sweetened curd generously to coat fully.
Drizzle chutneys, sprinkle spices, add pomegranate, and chill 30 minutes before serving.