Dahi Bhalla is a famous Indian chaat or snack which is served at almost every chaat corner. We usually make it on the festivals or even for a get together. To prepare these we make fluffy bhallas out of Urad and Moong Dal batter, soak them in chilled curd and top it with some chutneys.
Cuisine: North Indian
Time: Preparation – 20 mins, Soaking – 5 hours, Cooking – 25 mins, Total – 5 hours and 45 mins.
- Urad Dal (Split & Skinned Black Gram) – 1/2 cup (soak for 4-5 hours or over night)
- Moong Dal (Split & Skinned Mung Beans) – 1/2 cup (soak for 4-5 hours or over night)
- Cumin Seeds – 1/2 tsp
- Asafoetida a large pinch
- Ginger – 1 inch
- Chilled Curd (Dahi or Yogurt) – 3 cups
- Sugar – 2 tsp
- Green Chutney – as required (recipe here)
- Tamarind Chutney – as required (recipe here)
- Roasted Cumin Powder – as required
- Chaat Masala Powder – as required
- Oil for deep frying
- Salt to taste
- Water for soaking.
PS: 1 Cup = 250 ML.
How to make Dahi Bhalla:
- Thoroughly rinse the soaked urad dal and moong dal. Add them to a grinding jar along with cumin seeds, ginger, asafoetida and 1/4 cup water. Grind to make a fine paste. Add more water if required, do not add too much
- Transfer the batter to a mixing bowl and add salt. Now whisk the batter with a spoon or a wired whisk in one direction to make it fluffy, around 3-4 mins. Keep aside
- Heat oil in a deep kadai or pan. Once the oil is hot, drop the batter with help of a spoon or your fingers
- Fry until light golden. Drain them on a kitchen paper towel. Similarly do rest of the bhallas
- Take water in a large bowl and soak the bhallas for 30 mins
- Now take the bhallas and gently squeeze to remove the excess water. Similarly do the rest and keep aside
- Take curd in a bowl. Add sugar and salt, beat it to get the smooth texture. Keep aside
- Now take a plate, place the bhallas and top with beaten curd, tamarind chutney and green chutney. Sprinkle some roasted cumin powder and chaat masala powder
- Your Dahi Bhallas are ready. Enjoy!!!