Dahi Bhallas (Tangy Yogurt Balls) Delight

READY IN: 5hrs 30mins




  • For the bhallas:
  • Drain the black gram after it has been soaked for 2 hours in water.
  • Add cumin, ginger, garlic and green chillies to the black gram.
  • Mix well.
  • Add water{very little} and grind this to a fine paste.
  • Transfer to a mixing bowl, add salt and mix well.
  • Shape into even sized balls about 1 inch in diameter each.
  • Heat oil in a wok.
  • Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
  • Drain on clean kitchen paper towels.
  • Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
  • Now prepare the yogurt mixture.
  • To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
  • Mix well.
  • Now, remove the bhallas from water.
  • Squeeze out the excess water and add the bhallas to the yogurt mixture.
  • Keep aside for 30 minutes.
  • Take 1 tablespoons of oil in a pan.
  • Add 1/2 teaspoons mustard seeds and allow to splutter.
  • Once they stop spluttering, remove from heat.
  • Add them to the yogurt mixture.
  • Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
  • Cover and refrigerate for 3 hours.
  • Serve chilled.