Dahi Bhalla Papadi Bliss

Name: Dahi Bhalla Papadi Bliss
Total time: 3300 s
Yield: 7 - 8 person
Cuisine: Indian
Ingredients: 1 cup Yellow split moong beans(dal); 1/2 cup adad beans(dal); as needed Water; 1/2 tsp salt; 2 tbsp chironji; 2 tbsp raisins; 1/2 tablespoon Asafoetida (hing); 1 bowl cold water; 1 bunch coriander; 8 green chillies; 2 tbsp lemon juice; 2" ginger; Salt to taste; 1 cup Tamarind; 1 & 1/2 cup dates; 1/2 cup jaggery; Salt; 1 tablespoon red chilli powder; 1 tablespoon coriander - cumin seeds powder; 2 cups curds (Yogurt); 1 tablespoon Salt; 4 tablespoons sugar; 1 small cup pomegranate seeds; Chopped coriander; 1 + 1 tablespoon Roasted cumin seeds powder+red chilli powder; 2 tablespoons Chat masala; 25 number of All purpose flour papadi(ready made)

Krishna Dholakia @krishna_recipes_

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I made Dahi Bhalla Papdi Chaat(Dahi bhalla papadi bliss)yesterday, and I'm excited to share the recipe with you. I hope you'll enjoy it! This popular street food from Delhi combines the best of dahi Bhalla and papdi chaat in one delicious plate. The base is made of crumbled dahi Bhalla, topped with papdi dipped in sweet chutney, and finished with a variety of chutneys. I'll walk you through the recipes for soft dahi Bhalla, sweet chutney, green chutney, and the secret to making thick, sweetened yogurt.

Krishna Dholakia @krishna_recipes_

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Ingredients

pre. 25 minutes+ cooking times 30 minutes

7 - 8 person

For bhalla :
1 cupYellow split moong beans(dal)
1/2 cupadad beans(dal)
as neededWater
1/2 tspsalt
2 tbspchironji
2 tbspraisins
1/2 tablespoonAsafoetida (hing)
1 bowlcold water
For Green chatni :
1 bunchcoriander
8green chillies
2 tbsplemon juice
2" ginger
Salt to taste
For sweet chutney :
1 cupTamarind
1 & 1/2 cup dates
1/2 cupjaggery
Salt
1 tablespoonred chilli powder
1 tablespooncoriander - cumin seeds powder
For curds :
2 cupscurds (Yogurt)
1 tablespoonSalt
4 tablespoonssugar
1small cup pomegranate seeds
Chopped coriander
1 + 1 tablespoon Roasted cumin seeds powder+red chilli powder
2 tablespoonsChat masala
25number of All purpose flour papadi(ready made)

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Steps

pre. 25 minutes+ cooking times 30 minutes

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For bhalla :
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Clean and separate the yellow split mung beans and adad beans in different vessels. Wash them 2-3 times with water, add water to them, cover and soak for 8 hours or overnight. Drain the water from the mung beans and add them to a mixer jar. Grind them well, then grind the adad beans and add them to the ground mung beans. Mix well and then beat the mixture with your hands or an electric blender until it becomes fluffy.
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Fill a bowl with water, add a small amount of the batter (like a vada), and if it floats to the surface, the mixture is ready for making vadas. If it doesn't float, whip the batter some more.
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Now, add salt, asafoetida, chironji, and raisins to the Bhalla mixture according to taste and mix well. Take cold water in a bowl and fill a kadai with oil, place it on low flame and let it heat up nicely.
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When the oil is hot, dip your hands in water and then take a little batter from the mixture and carefully put it in the hot oil. Immediately pour hot oil over the vada so that it puffs up nicely. Fry the vadas until they are golden brown, then add them to water. Add asafoetida and salt to the water and mix well. Keep adding the fried vadas to the water as you prepare them. Prepare all the bhalla(vada) to in this way.
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For Green chutney:
Grind together all the ingredients with 2 tablespoons water and salt to taste. Make a fine paste. And store.
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For curds :
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Strain the yogurt in strainer or muslinor cloth, let it drain and then transfer it to a bowl. Add salt and sugar to taste, mix well, and refrigerate to chill.
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For Sweet chutney :
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Soak dates and tamarind in water, then put them in a pressure cooker. Add salt, jaggery, red chili powder, and dhanajeera powder to taste, and mix well. Let it whistle, then let it cool. After it cools, mash it and remove the seeds. Add the mixture to a mixer jar and grind it. Strain it through a muslin cloth... Sweet chutney is ready... (You can also make a tempering with cumin and nigella seeds and add it to the chutney, but I didn't do it).
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Serve:
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Take a deep plate, remove 2-3 bhalla from the water, break them and place them on the plate. Dip 3-4 papdi in sweet chutney and place them on top of the bhalla. Then, add the chilled sweet yogurt, green chutney, sweet chutney, chaat masala, pomegranate seeds, fine sev, chopped coriander leaves, and a sprinkle of red chili powder and roasted cumin powder mixed together on top. Serve.
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Krishna Dholakia @krishna_recipes_

on August 16, 2025 04:25

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==