Dahi Bhalla – Recipe Of The Week

Ingredients

For Bhallas

• 1 Cup Urad daal ( washed/without skin)
• Salt to taste
• Oil to fry

For Dahi

• 1 kg Dahi (yogurt)
• 1/2 tsp Ginger, grated
• Coriander Leaves, finely chopped
• 1-2 Green Chilies, chopped
• Salt to taste
• 1 tsp sugar
• 2 tsp Cumin (jeera) Powder, roasted
• Red Chili Powder, to taste
•  ½ tsp. black salt
• Sweet Tamarind chutney

How to make Dahi Bhalla

• Clean, wash and soak the dal overnight.
• Grind it into smooth paste.
• Beat the batter very well till light and fluffy. Add the salt  and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
• Pre-heat oil in a deep frying pan, drop the batter  shape like a big lemon sized ball slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.
• Remove these deep fried bhallas into a bowl of water mix with a tsp of salt  and let them soak for 15-20 minutes.
• Remove and gently press between your palms so that excess water oozes out. Keep them aside. .

For Dahi

• Blend the curd (yogurt) and little water until it is smooth. Make sure that there are no lumps.
• Keep in refrigerator for an hour to get chilled.
• Add salt, sugar, red chili powder, black salt and dry roasted cumin powder.

For Serving

• In a deep dish arrange bhallas and pour dahi  evenly over them.
• Sprinkle  some  bhuna jeera (cumin) powder on the bhallas  and garnish them with finely chopped coriander, grated ginger, green chillies, and tamarind chutney .
• Serve chilled.