Kuttu Dahi Bhalla

    Kuttu and singhara Atta are the main components of our diet during Navratri. But eating the same puri sabzi everyday gets boring. I, myself keep fasts for the whole Navaratri, therefore tried these bhallas one day. They came out excellent and are some different to have. Hope you will also enjoy them.


    Delhi, India
    1 person made this


    • ½ cup kuttu atta
    • ½ cup singhara atta
    • 1/4 cup water
    • Oil for frying
    • ½ tsp red pepper powder
    • ½ tsp cumin (jeera) seeds ( roasted and finely grinded)
    • Salt to taste
    • Thick homemade creamy curd
    • Sweet tamarind chutney


    1. First mix kuttu and singhara atta in a bowl. Add salt and water to it and mix well. The quantity of water can be altered depending on the quality of a flour. The consistency of the batter,so prepared, should be little harder than the pouring consistency.
    2. Now beat the prepared batter with a spoon for at least 5 minutes. It should become light and fluffy.
    3. Heat oil in a Kadhai on a medium-high flame. When oil get hot, leave a batter making ball like shapes in it. Fry them and turn them alternatively to cook evenly. When they are done, take out in a bowl.
    4. Now add water to the bowl and make sure that the Bhalla gets soaked properly in the water. Soak the bhallas for at least 3 to 4 hours.
    5. The soaked balls will become almost double the size. Now squeeze them between your palms and arrange evenly in the serving dish.
    6. Now top it with thick creamy curd and tamarind chutney. Sprinkle salt, red pepper powder and roasted cumin seeds over it. Kuttu Dahi Bhalla is ready to make your fast, a feast......enjoy it.


    If you don't take red pepper powder during the fast, then avoid it. The main portion of the recipe is beating the batter well so that it become fluffy, otherwise the Bhalla will be hard and will not taste good.

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