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Photo of Dahi Bhalla Katori by Raj Bhalla at BetterButter

Dahi Bhalla Katori

Raj Bhalla
60 minutes
Prep Time
540 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Dahi Bhalla Katori RECIPE

This Holi, I thought of adding papdi to Dahi Bhallas but in a different way. I got this idea from 'Laccha Katori' which is another nice indian snack. So, I came up with my own Dahi Bhalla Katori.

Recipe Tags

  • Veg
  • Diwali
  • Punjabi
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For dahi Bhalla/Vada:
  2. wheat flour dough already prepared
  3. For the Katori:
  4. raisins as per taste (Optional)
  5. Green Chutney as per taste (Optional)
  6. Meethi Chutney as per taste
  7. Beaten curd - 2 Cups
  8. salt to taste.
  9. Chopped green chillies - 2/3
  10. Very finely chopped ginger - 1/2 Inch
  11. ginger Garlic Paste - 2 Tbsp
  12. Moong Dhuli Dal - 1/3rd of the quantity of urad dal.
  13. Urad Dal (skin removed black gram/White Lentils) - 1 Cup
  14. oil to deep fry.


  1. Soak both the pulses overnight in water.
  2. Put the pulses in a grinder. Add salt, green chillies, ginger garlic paste and chopped ginger.
  3. Grind them to a fine paste.
  4. Whisk it for another 10-15 minutes. (my mother does it with her hand and she is such an expert which I am not). So just take a hand blender and whisk till the mixture becomes light and fluffy.
  5. Now your paste is ready. Simply, make small vada shapes and deep fry till light golden brown.
  6. (Its fun eating them like that only so my mom always makes few extra vadas). For Dahi Bhallas, soak them in water for 5 minutes.
  7. Take them out, squeeze out the water and add curd, salt, pepper and mix well.
  8. Dahi Bhallas are ready.
  9. For the Katori:
  10. Take small steel 'katoris', ideally of the shape of katori you would want. Coat them (outward side) with oil.
  11. Now roll the dough like a chapati but very thin. They should be of about the size to cover the steel katori.
  12. Now put the chapati on the katori and press it gently so that it sets like an outer mould to the katori.
  13. Now, deep fry it along with steel katori on high till golden brown.
  14. Let them cool. Take them out of the steel katoris. Fried on high heat, they should be really crisp.
  15. To serve: Put one Dahi Bhalla in each katori.
  16. Pour some sweet chutney and green chutney as per your liking.
  17. Sprinkle some raisins, chaat masala and red chilli powder, as per your liking.
  18. Enjoy the wonderful taste of 'Dahi Bhallas' with the added crispy touch.

Reviews (14)  

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Esther Samuel
Esther Samuel   Apr-10-2018


Heeraal Shah
Heeraal Shah   Feb-28-2018

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