Ingredients
-
For Dahi Bhalla Batter
-
(skinless) - 1cup Urad Dal
-
¼ cup (for grinding) Water
-
1tsp Cumin
-
2tsp Ginger chopped
-
2tsp Green chilli chopped
-
to taste Salt
-
Oil for frying
-
For Sweet Curd
-
2cups Curd
-
5 tbsp Sugar
-
a pinch Salt
-
Tamarind Chutney
-
1 cup Tamarind
-
5cups Water
-
1½ tsp Chilli powder
-
4 tbsp Sugar
-
1 tbsp Roasted Cumin Powder
-
to taste Salt
-
1½ cup Water
-
Grapes sliced - handful
-
Banana sliced - handful
-
1 tsp Black salt
-
Melon Seeds - 1tbsp
-
Keep Ready
-
Mint Chutney - ¼ cup
-
Pomegranate - ½ cup
-
Chaat masala - a generous pinch
-
Roasted cumin Powder - a pinch
-
Chilli powder
-
Coriander sprigs
Directions
Dahi Bhalle is a Punjabi name for “dahi vade” (दही वडे). In Mumbai it is known as dahi vada (दही वड़ा) in Hindi,
Other names in India by which dai bhalle is known as thayir vadai in Tamil, thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.
Steps
|
1
Done
|
For BatterWash and soak urad dal in 4 cups of water for at least 4hours, best would be overnight. Remove the water and add the dal along with a dash of cold water to a mixer grinder and make it into a paste. Grind it to a smooth fluffy paste and you will have to scrape the sides of the jar to make sure the dal grinds evenly. You will be required to add small batches of cold water also. |
|
2
Done
|
Remove the batter to a flat platter or a parat and using your hands start beating and whipping the batter in either clockwise or anticlockwise. This is an important step as this will incorporate air into the batter there by making it fluffy. Keep doing it for abut 10mins. |
|
3
Done
|
For FryingNow add cumin, ginger, green chillies and salt and mix it lightly. In the meantime heat oil in a deep vessel and using your hands pour small round balls of the batter in medium hot oil. Do it with the entire batter and roll them to fry them till they are golden brown from the outside. |
|
4
Done
|
In Luke warm water add some salt and add the fried bhalla to it. Keep the in water for 25mins. This will make them soft. Alternatively you can also use some chaas or masala chaas to soak the bhalla. |
|
5
Done
|
For Tamarind ChutneyIn a pan mix together tamarind, water, chilli powder, sugar, roasted cumin powder, salt, black salt and water. Bring it to a boil and then simmer and cook for 20 mins. |
|
6
Done
|
Remove from heat and strain it. While straining it squeeze it through a fine sieve to extract all the pulp. |
|
7
Done
|
Allow it to cool and then add grapes, banana and melon seeds to it. |
|
8
Done
|
For Sweet CurdMix together curd, sugar and salt and whisk it till sugar dissolves. Keep aside. |
|
9
Done
|
For Assembling Dahi BhalleSqueeze out the water form the bhalla and lightly break it. Place them in a large bowl and sprinkle roasted cumin on top. Cover them with sweet curd and then pour over the tamarind chutney, mint chutney, pomegranate seeds, coriander sprigs and serve it chilled. |
