Dhahi Bhalla
Dhahi Bhalla

Dahi Vada is a popular snack in  Pakistan .[1] Soft – crisp vadas It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).[2] Recipes – Dahi Vada Dahi Baray is the most favorite street food of Pakistanis. It is the most preferable snack during the month of  Ramadan . It is also liked in other parts of the world mostly in Asian countries like  Pakistan  and India and in India it is known as Dahi Vada. It is also a typical dish served on many occasions even in the rainy weather this is an ideal dish to be eaten. In  Pakistan  you will find numerous stalls of this snack and many well-known shops are also present in the country and they are famous due to their superior taste.  The calorie in one serving of this snack is about 134 approximately.[3] dost – pakistan.pk

Alternative names:Dhahi Vada
Place of origin:Pakistan and India
Serving temperature:Cold
Main ingredients:Bhalla, yogurt
Variations:Lahori Dhahi Bhalla,Peshawari Dhahi Bhalla

Dhahi Bhalla TastyDhahi Bhalla Pakistani DishDhahi BhallaChaat PapriDhahi Bhalla Cooking



Dhahi Bhalla

A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[4] Food. Universities – Press


Dhahi Bhalla Prepration

For two hours soak the daal, after it is soaked remove the water and add all the ingredients in the grinder except oil and grind them and make a fine paste. Then heart oil in a pan. Now add this mixture with the help of a spoon in karahi add make medium size balls and fry them till golden crisp. After that, dip these bara into water for half an hour. Now take two cups of thick yogurt add half cup milk, pinch of sugar, 1 tsp roasted zeera powder, 1 tsp black salt, 2 tbsp tamarind chutney, few slices of tomato and onion, half bunch of coriander and mint leaves or can reduce the amount up to your choice and 1 chopped green chilies. Now gently squeeze water from the bhallas and add them in the yogurt. Now shift the whole material into another dish and garnish and serve it.[5] pakistan – dahi-baray


  • Mint leaves
  • Chili powder
  • Crushed black pepper
  • Chaat masala
  • Cumin
  • Green chilis
  • Yogurt
  • Coriander
  • Soaked Daal
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