Dahi Bhalla Recipe:
Dhai Bhalla Chaat Recipe:
Dahi Bhalla, also known as Dahi Vada or Dahi Bhalle, is a popular Indian and Pakistani street food delicacy enjoyed for its tangy and creamy flavors. This dish comprises lentil dumplings soaked in seasoned yogurt and topped with a variety of chutneys and spices. To make authentic Dahi Bhalla, start by soaking urad dal and moong dal overnight, then grinding them into a smooth batter. Add spices like salt, cumin seeds, and ginger to the batter before frying small portions until golden brown. Once fried, soak the dumplings in water to soften, then squeeze out excess water before dipping them in thick, beaten yogurt seasoned with salt, sugar, and roasted cumin powder.
For the street-style touch, garnish the Dahi Bhalla with a drizzle of tangy tamarind chutney, spicy green chutney, and a sprinkle of chaat masala. The dish can also be adorned with finely chopped coriander leaves and pomegranate seeds for added freshness and crunch. To ensure the dumplings are soft, soak them in lukewarm water for a longer duration before adding them to the yogurt mixture. This indulgent treat is enjoyed as a snack or appetizer during festivals, celebrations, or simply as a satisfying street food craving.
How To Make Dhai Bhalla Chaat:
Sure! Here's a recipe for Dahi Bhalla:
Ingredients:
- 1 cup urad dal (black lentils)
- 2 cups yogurt (curd)
- 1 tsp cumin powder
- 1 tsp red chili powder
- Salt to taste
- Tamarind chutney (optional)
- Mint-coriander chutney (optional)
- Sev (crunchy chickpea noodles) for garnish
- Chopped coriander leaves for garnish
For Frying:
- Oil for deep frying
Instructions:
1. **Preparing the batter:**
- Soak urad dal in water for about 5 hours or overnight.
- Drain the water and grind the dal to a smooth paste, adding very little water if needed.
- The batter should be thick and fluffy.
2. **Frying the bhallas:**
- Heat oil in a deep pan for frying.
- Wet your hands and take a small size portion of the batter. Shape it into round balls and gently slide them into the hot oil.
- Fry Bhallas until they turn golden brown and crispy. Remove from oil and drain excess oil on a paper towel or tissue.
3. **Assembling the Dahi Bhalla:**
- Once the bhallas are ready, soak them in lukewarm water for about 15-20 minutes. Squeeze out excess water gently.
- Whisk the yogurt (curd) with some salt until smooth.
- Place the squeezed bhallas in a serving dish and pour the whisked yogurt over them.
- Sprinkle cumin powder, red chili powder, and salt over the yogurt.
4. **Garnishing:**
- Drizzle some tamarind chutney and mint-coriander chutney over the yogurt.
- Garnish with chopped coriander leaves and sev.
5. **Serving:**
- Serve chilled as an appetizer or as a side dish in your meal.
Enjoy your delicious Dahi Bhalla!
