Introduction
Dahi Balla is one of the most favorite snacks in Pakistan. It is commonly prepared and served during Ramadan, family gatherings, or parties. Just mashed lentil balls dunked in creamy yogurt, topped w/ chutneys and spices, served up as one soul-satisfying chaat dish that offers only the right amount of taste and texture. Every bite is soft, cool, and oh-so-good. Spicy chutney + sweet yogurt = <3 (Source) Street-style snacks in Bengal are just divine! You can make Dahi Balla at home with few simple ingredients, and this recipe guarantees you soft, fluffy, delicious dahi ballas (just like the ones eaten at roadside chats in Pakistan).
Ingredients
| Ingredient | Quantity | Notes |
| White lentils (Urad dal) | 1 cup | Soaked overnight |
| Split chickpeas (Chana dal) | 2 tbsp | Optional, for texture |
| Yogurt (Dahi) | 2 cups | Whisked until smooth |
| Baking soda | 1 pinch | Helps make soft balls |
| Salt | 1 tsp | Adjust to taste |
| Red chili powder | ½ tsp | Adds spice |
| Roasted cumin powder | ½ tsp | For topping |
| Chaat masala | ½ tsp | For garnish |
| Tamarind chutney | 3 tbsp | Sweet and tangy flavor |
| Green chutney | 3 tbsp | Mint and coriander flavor |
| Oil | For frying | Use for deep frying |
| Water | As needed | For soaking the balls |
Step 1 – Soak the Lentils
Wash urad dal and chana dal properly. Soak them in water for 5 to 6 hours or overnight. This softens the lentils for blending.
Step 2 – Blend into Batter
Drain the soaked lentils. Add them to a blender with a little water. Blend until smooth and thick. The batter should not be runny. Add salt and a pinch of baking soda. Mix well.
Step 3 – Fry the Ballas
Heat on oil in a deep pan on medium heat. Drop small spoonfuls of batter into the oil. Fry until golden brown. Turn them to cook evenly. Once done, remove and place on paper towel to absorb extra oil.
Step 4 – Soak the Ballas
Add warm water to a bowl. Place the fried ballas in it for 10–15 minutes. They will soften. Press each ball gently between your palms to remove excess water.
Step 5 – Prepare the Yogurt Mixture
Whisk yogurt until smooth. Add on salt and red chili powder. If you like, add a pinch of sugar for a mild sweet flavor.
Step 6 – Assemble the Dahi Balla
Arrange the soaked ballas in a serving dish. Pour the yogurt mixture over them until fully covered. Add tamarind chutney and green chutney on top. Sprinkle roasted cumin powder and chaat masala.
Step 7 – Chill and Serve
Refrigerate for 30 minutes before serving. This helps the flavors blend well, Serve cold and fresh.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 6 hours (soaking) + 15 minutes prep | 20 minutes | About 6.5 hours total | 6 servings |
Tips & Tricks
a small piece of ginger blending lentils for extra tasty flavor.
make the batter too thin; it should be thick or fluffy.
To make soft ballas, soak them in warm water, not cold.
Always whisk yogurt before adding to ballas for a creamy texture.
You can add boiled potatoes or papri for extra crunch.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 180 kcal |
| Protein | 8 g |
| Fat | 6 g |
| Carbohydrates | 22 g |
| Fiber | 4 g |
| Sodium | 320 mg |
History of Dahi Balla
Dahi Balla has deep roots in South Asian cuisine. It originated in the Indian subcontinent and became a popular snack in Pakistan after independence. It’s often served at iftar tables, weddings, and festive gatherings. In Pakistan, people enjoy it with chutneys and spices for a burst of flavor. The recipe has many regional variations, but the soft lentil balls in yogurt remain its heart.
Serving Suggestions
- Don’t fry ballas on high heat, or they will stay raw inside.
- Avoid using thick yogurt directly; always whisk it first.
- Don’t skip soaking time, as it affects softness.
- Don’t overcrowd the pan while frying.
Storage Method (How to Store Leftovers)
- Keep leftover Dahi Balla in an airtight container in the fridge.
- Best consumed within 24 hours.
- Avoid freezing, as yogurt may separate.
- Store chutneys separately for better freshness.
FAQs
Q1: Can I make Dahi Balla without frying?
Yes, you can air-fry or bake the ballas for a healthier version.
Q2: What can I use instead of urad dal?
You can use moong dal, but the texture will be slightly different.
Q3: How do I keep the ballas soft?
Soak them in warm water and squeeze gently before adding yogurt.
Q4: Can I prepare it a day before serving?
Yes, but keep the yogurt and ballas separate. Mix before serving.
Q5: Can I make it spicy?
Yes, add more chutney or chili powder as per your taste.
Conclusion
The fusion of taste, texture, and culture , all perfectly exemplified by Dahi Balla. Soft lentil balls, cold yogurt, along with tangy chutneys, make this delicacy a favorite to all. It’s very easy to make it at home from just a few ingredients and steps.
Try this recipe and leave your comments regarding it.
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