Ingredients
For Bhallas
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.
[…] Dahi Bhalla can be served as Holi brunch. It is a popular snack where lentil dumplings are dunked in a creamy whipped yogurt topped with spicy and sweet chutneys and sprinkling of roasted cumin powder, red chili powder, chaat masala, pomegrante seeds. Check out more about Dahi Bhalla […]