Dahi Bhalla Recipe
Dahi Bhalla is an Indian street food that is soft in texture and has a cooling yogurt, sweet and tangy perfectly balanced taste
Ingredients
For Bhalla Batter
- 1 cup urad dal black gram without skin split up
- Water to wet and sharpen,
- Salt to taste
- A pinch of asafoetida hing
- For Frying
- Oil for deep frying
For Yogurt Topping
- 2 cups thick fresh curd
- Salt to taste
- A little sugar optional
- For Garnishing
- Tamarind chutney
- Green chutney
- Roasted cumin powder
- Red chilli powder
- Chaat masala
- Fresh coriander leaves
Instructions
- Clean Urad dal and smoke with plenty of water for 5-6 hours or overnight. Drain the water completely. Grind the dal in a minimal amount of water to come up with a thick, smooth batter. Add salt and hing and stir up the batter well in order to add air, which makes the Bhallas soft.
- Heat oil in a deep pan on medium heat and drop small portions of the batter in it. Now bake on medium-low heat until the bhallas become golden and crisp on the outside, and at last, take them out and drain on paper towels.
- Wet the fried Bhalla in warm water for 10-15 minutes. Such a measure serves to soften them and get out surplus oil. Be careful to squeeze each bhalla to get rid of the extra water without busting them.
- Whisk the curd until smooth. Add salt and sugar if using. The yoghurt also must be thick but pourable.
- Serve the soaked Bhallas in a serving dish. Pour large portions of the ready yoghurt on them. Spoon drizzle tamarind chutney and green chutney over. Sprinkle roasted cumin powder, red chilli powder, chaat masala and serve with fresh coriander.
Notes
- Whipping the batter well ensures soft bhallas.
- Do not over-fry; bhallas should remain soft inside.
- Use thick yoghurt to avoid watery dahi bhalla.