How to Make Chaskaydar Mirchi Dahi Bhalay

Three Parts:Prepare the dahi/daal bhalayPrepare the spicy yogurtPut the dish together

Dahi vada is an South Asian chaat, prepared by soaking vadas (savoury fritter-type snacks) in thick dahi (yogurt). You'll need to begin making it at least six hours ahead, to allow time for the lentils to soak properly. When plated up, it is a pretty looking dish with lots of different delicious flavors.


Dahi/daal bhalay:

  • 1 cup mash ki daal lentils, soaked
  • 1/2 cup moong ki daal lentils, soaked for 6 hours in water
  • 1 inch/2.5cm piece fresh ginger
  • Red pepper, crushed, to taste + 1 teaspoon extra
  • 1/2 teaspoon white cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Oil for frying
  • Bowl of water

Spicy yogurt:

  • 2 cups yogurt
  • Black pepper
  • 1 small onion, diced finely


  • Red chilli flakes
  • Imli sauce
  • Coriander leaves, fresh
  • Chaat masala
  • Khatti meethi chutney, as desired

Part 1
Prepare the dahi/daal bhalay

  1. 1
    Soak the lentils in water. You have to do this for 6 hours, so start early.
  2. 2
    Place the soaked lentils in a mixing bowl. Add the ginger, crushed red pepper to taste and 1/2 teaspoon or so of salt.
  3. 3
    Add baking soda and mix in thoroughly. Only add this just before you're about the fry the daal. Roll into small balls to get it ready for frying.
  4. 4
    Heat the oil in the frying pan or skillet. Wait until it's very hot. Add the balls and fry. Fry until they turn golden brown.
  5. 5
    Remove the balls from the oil. Soak in warm water for 30 minutes. Press them flat when they are finished soaking.

Part 2
Prepare the spicy yogurt

  1. 1
    Pour the yogurt into a mixing bowl.
  2. 2
    Add ground black pepper. Add enough to make it spicy, to taste.
  3. 3
    Add the diced onion.
  4. 4
    Mix together to combine. Set aside for use when serving. If not using immediately, keep refrigerated.

Part 3
Put the dish together

  1. 1
    Arrange the items onto a large serving platter.
  2. 2
    Place the mixed daal bhalay first.
  3. 3
    Pour the spicy yogurt over the top of the dish.
  4. 4
    Drizzle the imli sauce over the top of the spicy yogurt.
  5. 5
    Sprinkle with red chilli flakes, fresh coriander leaves and chaat masala.
  6. 6
    Add a little extra finely diced onion, if you wish. Finally, place a little tub of chutney alongside the dish, to be eaten as desired by each diner.
  7. 7
    Serve. Allow diners to help themselves to portions with a serving spoon or similar utensil. Serve with chuksa, a form of plaited bread baked with cheese.


  • To eat this dish in the traditional way it is eaten by Pakistanis, eat with a piece of chuska in your mouth.

Things You'll Need

  • Mixing bowl
  • Mixing implement
  • Large serving platter
  • Frying pan

Article Info

Categories: Recipes