Dahi Ke Kebab | Yogurt Kebab | Dahiwale Kebab

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Dahi ke Kebab, Yogurt Kebab
Dahi ke Kebab

When I first read about this Dahi ke Kebab over an year ago, I was intrigued by the idea of making a kebab out of dahi or yogurt. I have been meaning to make this kebab ever since but have never got around to it. Last week I was making hung curd to make Shrikhand when I suddenly remembered this kebab. So I made some extra hung curd and went on to make these delicious kebabs.

Dahi ke Kebab has been quite a revelation to me. It is melt-in-your mouth soft (I understand what the Hindi term “makhmali” means now :-)). Even better was the delicate flavouring of this kebab which has an assortment of elusive tastes dancing on your tongue as you are savouring this kebab. In fact, so delicate the flavouring of the kebab that I would recommend that you eat it by itself.

I have seen recipes that use onions, ginger-garlic paste, and other such seasonings. However, I preferred this version which is mildly spiced but with aromatic spiced.

Do try my recipes for Beetroot Tikki, Paneer Tikki, Hara Bhara Kebab and Kale Chane ke Kebab.

Makes: 10 x 2″ Dahi ke Kebab

Time to Make Hung Curd: 6 to 8 Hours

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes


  1. Hung Curd – 2 Cups
    Regular Curd – 6 Cups (Curd with ~1 litre of milk)
  2. Green Chillies – 3
  3. Cloves – 3 or 4
  4. Cinnamon – 3/4″ square piece
  5. Green Cardamom – 2
  6. Roasted Chana Dal or Bhuna Dal – 1/3 Cup
  7. Salt to Taste
  8. Ghee or Oil for shallow frying
Dahiwale Kebab | Yogurt Kebab | Dahi ke Kebab
Dahiwale Kebab | Yogurt Kebab | Dahi ke Kebab

Method to Make Hung Curd – 1

  1. Pour the regular dahi/yogurt into a large muslin or thin cotton cloth.
  2. Tie-up the ends of the cloth and hang the bundle from a tap or a cupboard handle.
  3. Place a vessel under the bundle to collect the whey.
  4. Let the bundle hang for about 6 to 8 hours till you get firm hung curd.
  5. You can save the whey to make chapati dough.

Method to Make Hung Curd – 2

  1. Cover a colander a large cotton or muslin cloth.
  2. Place/suspend the colander in a vessel such that there is at least 2-3″ space between the bottom of the colander and the inside of the vessel. This is the space in which the whey will collect. If you do not have enough space then the whey will touch the hung curd and make it wet.
  3. Pour the dahi/yoghurt into the cloth.
  4. Let the whey drain for 30 to 60 minutes.
  5. Fold the cloth over to form a bundle.
  6. Place a flat, heavy weight on the bundle.
  7. Let the whey drain for further 4 to 6 hours.
  8. You can save the whey to make chapati dough.

Method to Make the Dahi ke Kebab

  1. Grind the cloves, cinnamon, green chillies, cardamom seeds, and roasted chana dal into a fine powder.
  2. Place hung curd in a bowl.
  3. Add the ground roasted dal powder and salt.
  4. Mix well to form a soft dough that just about holds shape. It should not be very firm.
  5. Grease your palms lightly.
  6. Grease a plate.
  7. Divide the dough into 10 equal portions.
  8. Roll each portion into a ball.
  9. Pat each ball into a round shape about 1/2″ thick.
  10. Place each kebab on to the greased plate.
  11. Heat a non-stick pan till it is just about hot. The pan should not be very hot.
  12. Spread about about 1/2 tsp of oil or ghee.
  13. Place a few kebabs on the heated pan with at least 2″ space between adjacent kebabs.
  14. If required, drizzle a few drops of ghee or oil along the edges of the kebabs.
  15. Cook for about 2-3 minutes.
  16. Cook till the side touching the pan is lightly browned.
  17. Flip over and cook till the other side is lightly browned.
  18. Cook the remaining kebabs in the same way.
  19. Serve the Dahi ke Kebab warm with some Dahiwali Pudina Chutney.
Dahi ke Kebab | Dahiwale Kebab
Dahi ke Kebab | Dahiwale Kebab


  • Ensure that the hung curd is firm. It is of the required consistency if it holds shape if you roll it into a ball.
  • The amount of roasted chana you will need will vary a bit based on the moisture content in the hung curd.
  • Do remember to grease your palms before you roll the kebabs because otherwise it may stick to your fingers. This is the reason why we grease the plate as well.
  • You could also transfer each kebab directly into the heated pan. However, I have found that the kebabs cook very fast and so you will have to multi-task efficiently to avoid burnt Dahi ke Kebab.
  • While making the hung curd, I use Method 2 and keep the colander (weight et al) in the fridge overnight.

I would love to hear from you!

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