Dahi Bhalla Recipe in Urdu

Dahi Bhalla Recipe in Urdu

 Ajza aur Mikdaar

1. Daal mash Adha kilo
2. Besan Adha kilo
3. Zeera Adha tb sp
4. Namak Hasb e zaroorat
5. Dahi 1 kilo
6. Chaat masala Hasb e zaroorat
7. Hara dhania
8. Hari mirch
9. Podeena

 Bananay ka Tareeka

Daal mash ko grind karlain or besan may mila dain or zeera namak paani daal kar achi tarhan miz karlain or phir frying pan may oil dalain or choolhay(stove) par rakh dain jab oil garam ho jaey tou 1 khanay kay chamchay kay saath mixture ko frying pan may dalain or halki aanch(flame) par fry karain jab bhalay fry ho jaey tou paani may 20 mnt kay liay bhigo dain 20 mnt kay baad bhalay paani say nikal kar dahi may daal dain or hari mirch hara dhania podeena kaat kar dalain or chaat masla bhi dalain aapkay mazedaar dahi bhalay tayar hain.
 

ALSO VISIT

Dahi Bhalla Recipe in English
Shrimps Fried Recipe in Urdu


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History of Dahi Bhallay

Introduction

Dahi Bhallay is one of the most loved traditional snacks of the Indian subcontinent, especially popular in Pakistan and India. Made from soft lentil fritters soaked in yogurt and topped with chutneys and spices, Dahi Bhallay is known for its refreshing taste and cooling effect, making it a favorite street food and festive dish.

Origin of Dahi Bhallay

The origins of Dahi Bhallay can be traced back to ancient India, where lentils and yogurt were staple foods. The dish evolved from early recipes of “Vada” or “Bhallay,” which were fried lentil dumplings commonly prepared in households.

Historical records suggest that combining lentil fritters with yogurt became popular due to yogurt’s digestive and cooling properties, especially in hot climates.

Historical References

One of the earliest written mentions of dishes similar to Dahi Bhallay appears in ancient Indian culinary texts, where soaked vadas served with curd were recommended for digestion.

During medieval times, this dish gained popularity in royal kitchens due to its balanced flavor and nutritional value.

Mughal Influence

The Mughal era played an important role in refining Dahi Bhallay. Mughal chefs enhanced the dish by:

Improving the texture of lentil fritters

Adding spiced yogurt

Introducing tamarind and mint chutneys

These refinements turned a simple dish into a flavorful delicacy enjoyed by both royalty and common people.

Spread Across the Subcontinent

With time, Dahi Bhallay spread across different regions, adapting to local tastes:

In Pakistan, it is commonly served during Ramadan iftar and family gatherings

In India, it is a popular street food and festival dish

Variations include sweet, spicy, or tangy flavors depending on the region

Dahi Bhallay vs Dahi Vada

Though often used interchangeably, there is a slight difference:

Dahi Bhallay

Dahi Vada

Common term in Pakistan

Common term in India

Softer texture

Slightly firm texture

Mild spices

More spiced variations

Why Dahi Bhallay Is So Popular

Dahi Bhallay is widely loved because:

It is light and easy to digest

Yogurt helps cool the body

Suitable for all age groups

Perfect balance of sweet, sour, and spicy flavors

Modern Variations of Dahi Bhallay

Today, Dahi Bhallay is enjoyed in many forms:

Classic traditional style

With extra chutneys and toppings

Healthier baked or low-oil versions

Despite these changes, the core recipe remains the same.

Conclusion

Dahi Bhallay is not just a snack; it represents centuries of culinary tradition and cultural heritage. From its ancient origins to Mughal refinement and modern street food popularity, Dahi Bhallay continues to be a timeless favorite across South Asia.