How to make Teen Dal Ke Dahi Bhalle - Bhalle or wade made with three dals and served with chilled yogurt, chutneys, red chilli powder and roasted cumin powder,

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skinless Split Black Gram, Skinless Split Green Gram

Cuisine : Punjabi

Course : Snacks and Starters

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Teen Dal Ke Dahi Bhalle Recipe Card

Teen Dal Ke Dahi Bhalle

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Teen Dal Ke Dahi Bhalle checkout Dahi Bhalle, Ram Laddoo. You can also find more Snacks and Starters recipes like Paneer and Capsicum Grilled Sandwich, Cinnamon Waffle Sticks, Cheese and Honey Fried Chicken, Jain Paneer Chilli Parcel.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Teen Dal Ke Dahi Bhalle Recipe

  • Skinless Split Black Gram soaked 1/2 cup

  • Skinless Split Green Gram soaked 1/2 cup

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Oil to deep fry

  • Salt to taste

  • Green chilli paste 1/2 tablespoon

  • Red chilli powder 1/2 teaspoon

  • To Serve

  • Yogurt Whisked and chilled 2 1/2 cups

  • Black salt (kala namak) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Sweet date and tamarind chutney 1/2 cup

  • Fresh coriander leave chopped 1/4 cup


Step 1

Drain and grind the 3 dals with very little water to a fine paste. Transfer into a bowl.

Step 2

Heat sufficient oil in a kadai. Whisk the batter well.

Step 3

Add salt, green chilli paste and red chilli powder and whisk well. Drop small portions of the batter into hot oil and deep fry till golden.

Step 4

Drain and soak in water for 10 minutes. Drain the bhalle and squeeze out extra water and arrange them on a serving platter.

Step 5

Pour chilled yogurt over them and serve sprinkled with black salt, red chilli powder, cumin powder, date and tamarind chutney and coriander leaves.

Step 6

Serve chilled.