More Wale Dahi Balle By Ajay Chopra

More Wale Dahi Balle

More Wale Dahi Balle is typically made a day before Punjabi weddings during the Haldi ceremony. Another dish peculiar to this day is Peele Chawal and is a part of all the sweet preparations. You can make these yummy dishes at home with Chef Ajay Chopra's recipe.
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Cooking Time

40-45 Min

Meal Type


Preparation Time

3-4 Hours



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  • For more wale dahi balle
  • 2 cups soaked urad dal
  • 1 tbsp chopped ginger
  • 2 tbsp black pepper
  • 2 chopped green chillies
  • 1/2 red chilli powder
  • oil for frying
  • 500 ml water
  • Salt
  • For peele chawal
  • 2 cup sugar
  • 1 cup water
  • a few strands of saffron
  • 2 tbsp ghee
  • cashew nuts
  • almonds
  • pistachios
  • raisins
  • 3 green cardamom
  • 1 black cardamom
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 500 gm soaked basmati rice
  • For garnish
  • tamarind chutney
  • coriander leaves
  • green chutney
  • curd


  1. 1

    Balle, grind the soaked Urad Dal and make a thick paste.
  2. 2

    Add the paste in a bowl.
  3. 3

    To the bowl add chopped ginger, black pepper, chopped green chillies, red chilli powder and mix well.
  4. 4

    Make small balls of the batter.
  5. 5

    Deep fry the Balle until it turns golden brown.
  6. 6

    In a bowl add water, salt, and soak the Balle in the bowl until it turns soft.
  7. 7

    In a plate, add curd, tamarind chutney over Balle.
  8. 8

    For Peele Chawal, add sugar, water, strands of saffron in a saucepan and let it boil.
  9. 9

    In another heated pan add ghee, almonds, cashew nuts, pistachios, raisins and fry them until they turn golden brown.
  10. 10

    Transfer the fried nuts to a plate.
  11. 11

    In the same pan add green cardamom, black cardamom, cloves, cinnamon sticks, and saute.
  12. 12

    Add soaked basmati rice and toss it.
  13. 13

    To the rice add sugar syrup and let it cook.
  14. 14

    Add toasted nuts to rice and mix well.
  15. 15

    Garnish the Dahi Balle with green chutney and fresh coriander leave.
  16. 16

    Garnish the Peele Chawal with toasted nuts and it's ready to serve.

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