Dahi Bhalla Recipe


Dahi Bhalla Recipe



1.5 Hrs.
7-8 People
6 Hrs.




Dahi Bhalla Recipe

 

Introduction:

 

Dahi Bhalla holds a special place in my heart as it reminds me of vibrant family gatherings and festive celebrations. I recall the first time I tasted this delightful dish during a family gathering at my grandmother's house. The softness of the lentil dumplings, the creaminess of the yogurt, and the burst of flavors from the tangy chutneys created a symphony of taste that left a lasting impression on me. Since then, Dahi Bhalla has become a cherished part of our family's culinary traditions, often prepared with love and shared with joy during special occasions. Its unique blend of textures and flavors makes it a timeless favorite among both young and old alike.

 


 

 

Dahi Bhalla Recipe

 

Ingredients:

 

For Dahi Bhalla Spice Mix:

  • 1 tsp Jeera (Cumin powder)
  • ½ tsp Yellow chilli powder
  • 1 tsp Coriander powder
  • ½ tsp Black salt
  • ½ tsp Amchur powder

For Green Mint Chutney:

  • A handful of Coriander leaves
  • ½ cup Mint leaves
  • 4-5 Garlic cloves
  • 1 tsp Jeera powder (Cumin powder)
  • 1 tsp Salt
  • Juice of ½ Lemon
  • Water, as required

For Saunth Chutney:

  • 1 cup Seedless tamarind
  • 1 cup Jaggery
  • 2 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Fennel seeds
  • 3 Whole red chillies
  • 1 tbsp Black salt
  • A pinch of Asafoetida
  • 1 tbsp Dry ginger powder

For Dahi Bhalla:

  • 2 cups Whole urad dal (without skin), soaked
  • ½ cup Moong dal, soaked
  • Water, as required
  • 4 Bread slices
  • ¼ cup Milk
  • ½ inch Ginger, chopped
  • ½ tbsp Green chilli, chopped
  • 1 tsp Jeera (Cumin seeds)
  • ½ tbsp Salt
  • A pinch of Baking powder
  • 1 tbsp Raisins
  • Oil, for frying
  • ½ tsp Hing (Asafoetida)
  • Warm water, as required
  • 1½ cup Curd
  • Papdi
  • Pomegranate seeds
  • Chopped coriander
  • Ginger juliennes

 

 

Instructions:

 

1. Dahi Bhalla Spice Mix:

  1. In a bowl, combine jeera powder, yellow chilli powder, coriander powder, black salt, and amchur powder. Mix well and set aside.

2. Green Mint Chutney:

  1. In a blender, add coriander leaves, mint leaves, garlic cloves, jeera powder, salt, green chillies, and a little water.
  2. Grind into a smooth paste.
  3. Add lemon juice, mix well, and set aside.

3. Saunth Chutney:

  1. In a saucepan, combine tamarind, jaggery, and a small amount of water.
  2. Boil until it forms a syrup, then set aside.
  3. Dry roast coriander seeds, cumin seeds, fennel seeds, and whole red chillies in a pan.
  4. Add the roasted spices to the tamarind-jaggery mixture and simmer for 20 minutes.
  5. Add black salt, asafoetida, and dry ginger powder. Mix well.
  6. Strain the chutney, grind into a fine paste, and strain again for a smooth texture.

4. Dahi Bhalla:

  1. Wash and soak urad dal for at least 6 hours or overnight. Also, soak moong dal for 2-3 hours.
  2. Grind soaked urad dal with very little water until smooth. Repeat the process with moong dal.
  3. Remove edges of bread slices, cut into small pieces, and soak in milk. Mash into a smooth paste.
  4. Combine urad dal paste, moong dal paste, grated ginger, chopped green chilli, jeera, salt, and raisins. Mix well.
  5. Whip the batter until light and fluffy.
  6. In a bowl, mix warm water with hing and salt.
  7. Heat oil in a pan and deep fry small portions of the batter until golden brown.
  8. Transfer fried bhallas to the salt and hing water mixture and let soak for 1 hour.
  9. In another bowl, combine curd and hing water. Set aside.
  10. Squeeze out water from the bhallas and place on a plate.
  11. Sprinkle dahi bhalla spice mix over the bhallas and pour curd mixture over them.
  12. Allow bhallas to rest in the fridge for 15-20 minutes.

5. Assembling the Dahi Bhalla:

  1. Take a plate and add soaked dahi bhallas, crushed papdi, green chutney, saunth chutney, and a generous amount of thick curd.
  2. Layer with green chutney, saunth chutney, dahi bhalla masala, chopped coriander, pomegranate seeds, and ginger juliennes.
  3. Serve and enjoy your delicious Dahi Bhalla!

 


 

 

About the Recipe:

 

Dahi Bhalla, also known as Dahi Vada, is a popular Indian street food and snack that consists of lentil dumplings soaked in creamy yogurt and topped with tangy chutneys. It is a refreshing and flavorful dish that is enjoyed across India, especially during festivals and celebrations. The combination of soft and spongy bhallas with the coolness of yogurt and the kick of spicy and sweet chutneys creates a delightful sensory experience for the palate.

 

 

Cooking Tips:

 

  1. Soak the lentils for at least 4-6 hours or overnight to ensure they are soft and easy to blend.
  2. Blend the soaked lentils into a smooth batter to achieve a light and fluffy texture for the bhallas.
  3. Add a pinch of baking soda to the batter to make the bhallas soft and airy.
  4. Fry the bhallas in hot oil until they are golden brown and crispy on the outside.
  5. Squeeze out excess water from the fried bhallas before soaking them in yogurt to prevent them from becoming too soggy.
  6. Use thick and creamy yogurt for the best results, and beat it well to make it smooth and lump-free.
  7. Chill the prepared Dahi Bhalla in the refrigerator for a few hours before serving to enhance the flavors.
  8. Garnish the Dahi Bhalla with a generous drizzle of sweet and spicy chutneys, chopped coriander leaves, and a sprinkle of roasted cumin powder for added flavor.

 

 

Pairing Guide:

 

Dahi Bhalla pairs well with a variety of Indian dishes such as chaat, pakoras, and samosas. It also makes a refreshing side dish to complement spicy curries and biryanis. Serve it as an appetizer or snack during parties, potlucks, or family gatherings for a crowd-pleasing treat.

 


 

 

Frequently Asked Questions (FAQs) about Dahi Bhalla:

 

  1. What is Dahi Bhalla? Dahi Bhalla is a popular Indian street food and snack made from lentil dumplings soaked in creamy yogurt and topped with tangy chutneys.

  2. What are the main ingredients used in Dahi Bhalla? The main ingredients include split black gram (urad dal), yogurt, tamarind chutney, green chutney, and spices such as cumin powder and red chili powder.

  3. Can I make Dahi Bhalla in advance? Yes, you can prepare the bhallas and yogurt in advance and assemble them just before serving. Keep the components refrigerated separately to maintain freshness.

  4. Is Dahi Bhalla a healthy snack option? While Dahi Bhalla is delicious, it is also high in calories and fat due to the frying process. Enjoy it in moderation as an occasional treat.

  5. Can I make Dahi Bhalla without frying? Yes, you can steam the lentil dumplings instead of frying them for a healthier version of Dahi Bhalla.

  6. What is the difference between Dahi Bhalla and Dahi Vada? There is no difference between Dahi Bhalla and Dahi Vada; they refer to the same dish. The name varies based on regional dialects and preferences.

  7. How long does Dahi Bhalla stay fresh? Dahi Bhalla is best enjoyed fresh on the day it is made. Leftovers can be refrigerated for up to 1-2 days, but the texture may change slightly.

  8. Can I customize the toppings for Dahi Bhalla? Yes, you can customize the toppings according to your preference. Some popular options include grated carrots, chopped onions, and sev (crispy chickpea noodles).

  9. Is Dahi Bhalla suitable for vegetarians? Yes, Dahi Bhalla is a vegetarian dish and does not contain any meat or animal products.

  10. What is the origin of Dahi Bhalla? Dahi Bhalla has its origins in North India and is believed to have been introduced during the Mughal era. It has since become a beloved street food across the country.