Make it at home
How to make Dahi Bhalla at home.
Dahi Bhalla takes 2 hours (plus soaking) and serves 4 (12 bhallas). This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
2 hours (plus soaking)
Serves
4 (12 bhallas)
Skill
Medium
Method
Deep fry, soak
What you need
Quantities serve 4 (12 bhallas). Soak the dal for at least 4 hours before you begin.
- 1 cup split urad dal (skinned black gram), soaked for 4 hours
- 1 green chilli and 1/2 inch ginger
- 1/2 tsp salt
- Oil for deep frying
- Warm water with 1/2 tsp salt, for soaking
- 2 cups thick plain yogurt, whisked with 2 tbsp sugar and a pinch of salt
- 1/2 tsp roasted cumin powder, 1/2 tsp chilli powder, 1 tsp chaat masala
- Tamarind chutney and green chutney
- Papdi, sev, pomegranate, to top
Step by step
The whisking step is what makes the bhallas light.
Grind the batter
Drain the dal and grind it with the chilli and ginger, adding just a splash of cold water, into a thick, smooth, fluffy batter. Whisk it vigorously by hand for 2 to 3 minutes, until a small drop floats in water.
Fry the bhallas
Heat oil to about 160 C (320 F). Drop in spoonfuls of batter and fry for 4 to 5 minutes, turning, until pale golden. Do not brown them.
Soak
Drop the fried bhallas into warm salted water for 15 minutes, until they swell and soften. Squeeze each one gently between your palms to remove excess water.
Prepare the yogurt
Whisk the yogurt with the sugar and salt until it is completely smooth, and chill it.
Assemble
Arrange the bhallas on a plate, pour over the yogurt, then drizzle with both chutneys.
Finish
Sprinkle with the cumin, chilli powder and chaat masala, then top with papdi, sev and pomegranate. Serve cold.
01
Tips for a better result
Air in the batter is everything.
- Use as little water as possible when grinding. The batter should be thick.
- Fry at a moderate heat so the inside cooks without darkening the outside.
- Squeeze the soaked bhallas gently. Too much pressure makes them dense.
02
Mistakes to avoid
Common problems:
- Thin, runny batter that makes flat, hard bhallas.
- Oil that is too hot, which browns the outside and leaves a raw centre.
- Skipping the soak, which leaves the bhallas dry and heavy.
03
Shopping for it in Canada
This needs one speciality ingredient.
- Urad dal: sold at Indian grocers, skinned and split (white). Look for urad dal chilka for the unhulled kind, which is not what you need.
- Papdi and sev: from Indian grocers, ready-made.
- Yogurt: thick, plain, full-fat.
- Pomegranate: sold as seeds in cups.
04
Or let us make it
Dahi bhalla takes soaking, grinding, frying and a second soak, which is a long process for a single dish. Dahi Bhalla Chaat is $12.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Dahi Bhalla take to make?
About 2 hours (plus soaking) from start to finish for 4 (12 bhallas).
Can I make Dahi Bhalla ahead of time?
Make the bhallas and soak them a day ahead, and keep them in the fridge in the soaking water. Assemble just before serving.
Can I use moong dal instead of urad dal?
Yes. Moong dal bhallas are lighter and are a traditional variation. The method is similar, but the batter needs a little less whisking.
What do I serve with Dahi Bhalla?
Pani puri or samosa chaat, and a cold, tangy drink.
Where can I order Dahi Bhalla in Ottawa?
Tapri Chai in Barrhaven serves it. Dahi Bhalla Chaat is $12.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.