Fasting Special – Singhada Flour Dahi Bhalle

Few of my friends have been asking for a new fasting recipe for the ongoing Navaratris. Though I am not observing fast on all the Navratri days, I want to honor my dear friends’ request. This idea has been there in my mind for a month or so. I just had been waiting for the fasting days. I have added fruits to it for taste and to have the feel of fasting 🙂 So it can be quiet a filling meal depending on the amount of embellishments you add.

For Pakora
1/2 cup Singhada atta (Water chestnut flour)
3-4 tbsp curd – just about enough to make a thick batter
Rock salt to taste
Oil for deep frying
2 cups of water – to soak the dumplings

For Curd mixture
1.5 to 2 cups of Curd
4 tbsp Sugar
Black salt to taste
Rock Salt to taste
1/4 tsp Cumin powder (Jeera) – to sprinkle
1/4 tsp Garam Masala – to sprinkle

1 medium sized Potato- boiled and cut into cubes
1 medium sized Banana – sliced
1/4 cup Grapes
1/8 cup Pomegranate kernels


  • Mix Singhada flour, Curd and Salt. (Note: This batter has a tendency to thin, hence add curd gradually as per need). Beat well for about 5 minutes to form a thick batter like that of a cake. If the batter seems runny add a little Singhada flour.
  • Heat oil in a wok. Pour a tablespoon full of batter into oil at a time to form dumplings. Deep fry them. These dumplings have a tendency to stick to the base of the wok, hence flip them carefully after the base is cooked. Don’t worry about shape as they would be crushed eventually. Don’t worry about excess oil. A lot of it would wash away when we soak these dumplings in water.
  • Take them out and set aside to cool. These can also be stored and refrigerated for a day or two.
  • In a bowl bring the water to boil. Switch off the heat. Soak the dumplings in water for 15 minutes. This would make the dumplings soft and take out excess oil.

Curd Preparation:

  • Meanwhile, beat together Curd, Sugar, Rock Salt and Black Salt. Check sweetness and add more Sugar if needed.
  • Pour some of this Curd mixture into the serving plate.
  • Take out the dumplings from water. Squeeze them and lightly crush with hands and arrange on a serving plate.
  • Add Potatoes, Banana, Grapes and Pomegranate (I didn’t have Pomegranate available, hence skipped). Pour rest of the Curd on top.
  • Sprinkle Cumin powder and Garam Masala. Yummy Dahi Bhallas are ready to be served!!!!!!! You can also sprinkle Navaratri sev mixture on top.
One Response to “Fasting Special – Singhada Flour Dahi Bhalle”
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  1. […] water for 5 minutes, squeeze and put in the prepared yoghurt. Sometime back I also did a post on singhara flour bhalle, for all those who want to have this yummy stuff even when they are fasting […]

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