Dahi Bhalla Recipe

Dahi Bhalla @myhungryrambles

Ingredients 

1. 1 cup urad daal (skinned black gram)

2. 1/4 cup moong daal (skinned green gram)

3. 1/2 tsp jeera (cumin seeds)

4. 1/2 tsp grated ginger

5. 5-6 cup plain yogurt

6. Cooking Oil (preferably Canola/ sunflower)

7. For garnish - sweet tamarind chutney, cilantro chutney, sev, pomegranate arils, chopped cilantro, chaat masala, red chilli powder 

8. Salt and Sugar (per taste)

9. 1 pinch of heeng (asafoetida)

Method

1. Soak urad daal and moong daal overnight (minimum 4-5 hours). Drain and grind to a thick, smooth batter (don’t add too much water while grinding).

2. Whisk the batter until light and fluffy using a stand mixer or hand mixer. Check if the batter is ready by dropping a small amount into a bowl of water. If it floats, the batter is ready for the next step

3. Add salt, cumin seeds and grated ginger to the batter, mix lightly

4. Heat oil in a pan and drop spoonfuls of batter into the hot oil. Fry on medium heat until the fritters (Bhalla) turn light golden brown. Once done, take the fritters off the heat and let them cool down a bit. 

5. Take a bowl of warm water with a pinch of heeng (asafoetida) and drop the fritters (bhallas) in the water. Let the bhallas soak in water (min 30 mins)

6. In a separate bowl, whisk the yogurt until it is smooth and of free flowing consistency. If it feels too thick, add a couple of tbsps of milk to thin it out. Add salt and sugar to the yogurt (per taste). The yogurt sauce should be slightly on the sweeter side. Chill the yogurt sauce until you are ready to assemble

7. To assemble: Squeeze the fritters and set them up on a plate. Top generously with the yogurt sauce. Top with sweet tamarind chutney, cilantro chutney, sev, pomegranate arils and chopped cilantro. Sprinkle salt, chaat masala and red chilli powder. Enjoy this sweet and tangy Indian street food.