Dahi Bhalla
Dahi Bhalla are delicious and a must have for festivals & parties. Deep fried lentil melt-in-mouth Vada with lots of curd, chutneys green and red, some sevs and green dhania sprinkled on top of it.
Ingredients
- ½ cup urad dal
- ½ cup moong dal
- ½ teaspoon salt or to taste
- ½ teaspoon cumin seeds
- water approx 1/3 cup water to grind the dal
- oil to fry the bhallas
- water to soak dals
To serve
- 2 cups curd 500 grams
- ⅓ cup green chutney to drizzle on top
- ⅓ cup tamarind chutney
- ½ tsp cumin powder roasted
- ½ chili powder red or degi mirch
- a few pomegranate seeds
- ½ cup chick peas boiled
- 1 potato boiled and diced
- salt to taste
- sev optional
- chat masala to taste
For the Sweet Chutney
- 250 grams tamarind pulp soaked in 1 ½ cup water
- ½ cup jaggery or to taste
- ½ tsp dry Ginger powder
- 1 pinch asafoetida
- 1 tsp red chili mirch
- ½ tsp rock salt
- ½ tsp garam masala
- 1 tsp oil
For the Green Chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 1 Green chili
- ½ Inch Ginger chopped
- ½ tsp black rock salt to taste salt
- ½ tsp garam masala
- 1 teaspoon Lemon juice
- water to facilitate grounding chutney
Instructions
- Rinse the dals with water and soak overnight in 3 to 4 cups water.
- Drain the water and transfer the drained dal to a blender along with 1/3 cup water (approx), salt and cumin seeds and a pinch of asafetida. Add ginger also if you like.
- Grind the mixture to a smooth paste.
- Transfer to bowl for whisking. You can use a hand mixer here or use your hands and mix with a whisk/spoon.
- Beat at medium speed for 5 minutes until the batter doubles in size and becomes fluffy.
- To check if the batter is ready for frying, drop some of it in a bowl of water, it should float which means it’s airy and ready to fry.
- Heat oil in a kadai on medium heat. Oil should neither be too hot, nor too cold.
- Once the oil is heated, drop some batter into the hot oil or you may use spoon or small kadchi to drop batter in the oil.
- Fry the bhallas on medium heat, stirring often till it is golden brown. Remove bhalla on tissue paper or paper towel to soak oil.
- Once cool, put bhalla in warm water till they swell up.
- After the bhallas are soft squeeze each bhalla gently between your palms to drain water.
- Now whisk half of the curd and add bhalla into the curd or you may put bhalla in a bowl and pour curd on it.
- Leave it into refrigerator to cool.
- now whisk the remaining curd, add some salt and sugar to it.
- Take out the bhalla from the refrigerator, place each in serving tray.
- Then pour the whisked yogurt all over. Sprinkle some powdered jeera and garam masala and red chilli powder.
- Garnish with hara dhania, sweet chutney, sour pudina chutney, sev
Nutrition
Calories: 182kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 50mgSodium: 158mgPotassium: 147mgFiber: 3gSugar: 21gVitamin A: 104IUVitamin C: 7mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!