If you think you’ve seen all kinds of cakes, wait until you meet the Dahi Bhalla Cake! This viral recipe by celebrity Chef Neha Deepak Shah transforms the beloved dahi vada into a non-fried, protein-packed, healthy, and jaw-droppingly beautiful party showstopper.
Soft, juicy, and bursting with flavors, this cake is made with urad dal and moong dal, layered with whipped hung curd, tangy chutneys, crunchy toppings, and vibrant garnishes. The best part? It’s guilt-free and super easy to make at home.
Why This Dahi Bhalla Cake is Special
✅ Non-Fried – A lighter twist on traditional dahi vada
✅ Healthy & Protein-Rich – Made with lentils and fresh curd
✅ Perfect for Parties – A centerpiece that wows your guests
✅ Moist & Juicy – The secret is in soaking it well with salted water
Ingredients for a 7-inch Dahi Bhalla Cake
For the Cake Base
- 1/3 cup Urad Dal (soaked)
- 1/3 cup Moong Dal (soaked)
- Salt (to taste)
- 1/4 tsp Hing (asafoetida)
- 1 green chilli
- Small piece of ginger
- 1/2 tsp Eno (fruit salt) + little water
- Few ice cubes
For Soaking
Salted water with a pinch of hing (optional)
For the Cream Layer
2 cups Lightly Salted Hung Curd – drain for about an hour, then whisk until smooth like whipped cream
For Garnishing & Toppings
- Meethi chutney (sweet tamarind chutney)
- Green chutney
- Grated carrot
- Cashew pieces
- Black salt
- Roasted jeera powder
- Red chilli powder
- Boondi
- Pomegranate seeds
- Fresh coriander leaves
- Mint leaves
Step-by-Step Method
Prepare the Batter
1. Blend the Dal – Drain the soaked urad dal and moong dal. Add green chilli, ginger, salt, hing, and ice cubes. Blend into a super smooth paste, adding chilled water or ice cubes as needed.
2. Whip it Light – Transfer the paste into a large bowl. Using an electric beater or whisk, whip until it becomes light, airy, and fluffy — like whipped cream. Tip: Flip the bowl; if the batter doesn’t fall, it’s perfect.
3. Activate with Eno – Mix Eno with a little water and gently fold into the batter.
Cook the Cake Base
1. Pour the batter into a greased 7-inch cake tin.
2. Cover with a lid and cook on medium flame. Do not open the lid while cooking.
3. Once cooked, let it cool slightly before unmoulding.
Soak the Cake
Prepare salted water with a pinch of hing.
Drench the cake completely in this water so it becomes soft, moist, and juicy. This is the key step for the perfect Dahi Bhalla Cake.
Assemble the Dahi Bhalla Cake
1. Place the soaked cake on a serving plate.
2. Spread a thick layer of whipped hung curd over it.
3. Drizzle meethi chutney and green chutney.
4. Sprinkle grated carrot, cashew pieces, black salt, roasted jeera powder, and red chilli powder.
5. Garnish with boondi, pomegranate seeds, fresh coriander, and mint leaves.
Chef Neha’s Pro Tips
- Always use ice cubes while grinding the dal to get a smooth texture.
- Whip the batter until airy — that’s the secret to a soft and spongy cake.
- Do not skip soaking; it’s the difference between a dry and a juicy Dahi Bhalla Cake.
Serving Suggestions
Serve your Dahi Bhalla Cake chilled as a starter, festive dish, or party centerpiece. It pairs beautifully with masala chai, lemonade, or festive drinks.
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