Introduction

 

Let me share with you a cherished memory from my childhood - the first time I tasted Dahi Bhalla. It was a hot summer day, and my grandmother had spent hours in the kitchen preparing this delightful treat. As I took my first bite, I was instantly transported to a world of flavors and textures. The soft and spongy bhallas, soaked in creamy yogurt and tangy chutneys, melted in my mouth, leaving behind a lingering taste that I can still recall vividly.

 

 

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Ingredients:

 

• 1 cup washed/split white gram (urad dal)
• 4-5 slices bread
• 1/4 cup milk
• 1 tsp baking soda
• Salt, to taste
• 1 cup curd (yogurt)
• 1 tsp black salt
• 2 tsp sugar
• 1 tbsp asafoetida
• Raisins (optional, for stuffing)
• Chopped cashews (optional, for stuffing)

For Garnish:

• Red chutney (tamarind or sweet chutney)
• Green chutney (mint or coriander chutney)
• Roasted cumin powder
• Red chilli powder
• Ginger juliennes
• Sliced green chilli
• Raw coriander powder
• Yellow chilli powder
• Black salt
• Fresh coriander and mint sprigs

 

Instructions:

 

Step 1: Soak and Grind Dal
Soak 1 cup of washed and split white gram overnight. The next day, drain the water and grind the dal in a blender to form a smooth batter.

Step 2: Prepare Bread Paste
Soak 4-5 slices of bread in 1/4 cup of milk. Once soaked, mash the bread with a spatula to make a paste. Mix this bread paste into the ground dal batter.

Step 3: Add Baking Soda and Salt
Add 1 tsp baking soda and salt to taste into the batter. Mix the ingredients thoroughly to ensure they are well combined.

Step 4: Whisk the Curd
In a separate bowl, whisk 1 cup curd until smooth. Add 1 tsp black salt and 2 tsp sugar to the curd. Stir well until the sugar dissolves.

Step 5: Prepare Asafoetida Water
In another bowl, mix 1 tbsp asafoetida with 1 cup water. Add 4-5 tsp of the prepared curd mixture into this asafoetida water.

Step 6: Shape and Fry Bhallas
Take a small portion of the dal batter, embed a few raisins and chopped cashews (optional) inside the batter, shape it into a ball, and deep fry in hot oil until golden brown.

Step 7: Soak Bhallas in Water Mixture
Once fried, transfer the hot bhallas directly into the asafoetida water mixture prepared in Step 5. Let them soak for a few minutes. Then, gently squeeze out the excess water from the bhallas.

Step 8: Soak Bhallas in Curd
Transfer the soaked bhallas into the remaining curd mixture from Step 4. Let them sit for a few minutes to absorb the flavors.

Step 9: Serve and Garnish
Plate the soaked bhallas and pour some extra curd on top. Drizzle with red chutney and green chutney. Sprinkle roasted cumin powder, red chilli powder, ginger juliennes, sliced green chilli, raw coriander powder, yellow chilli powder, and black salt for additional flavor. Garnish with fresh coriander and mint sprigs.

 

 

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About Super Soft and Easy Dahi Bhalla

 

Super Soft and Easy Dahi Bhalla is a popular Indian street food snack made with lentil dumplings (bhallas) that are soaked in whipped yogurt and garnished with spicy and tangy chutneys. The key to making soft and fluffy bhallas lies in the preparation of the lentil batter, which is fermented to perfection before frying. The addition of yogurt adds a creamy texture to the dish, while the chutneys provide a burst of flavor, making it a favorite among food enthusiasts.

 

 

Cooking Tips

 

• Soaking Time: Ensure that the lentils are soaked for at least 4-6 hours or overnight to achieve the perfect texture for the bhallas.
• Whipping the Yogurt: Whip the yogurt until smooth and creamy before soaking the bhallas to ensure even coating and a velvety texture.
• Consistency of Batter: The batter should be thick enough to hold its shape when dropped into hot oil but not too thick that it becomes dense.
• Frying Temperature: Maintain the oil temperature at medium-high while frying the bhallas to ensure they cook evenly and become golden brown.
• Soaking Duration: Allow the bhallas to soak in the yogurt mixture for at least 20-30 minutes before serving to absorb the flavors fully.

 

 

Pairing Guide

 

Super Soft and Easy Dahi Bhalla pairs well with:

• Tamarind Chutney: Drizzle tangy tamarind chutney generously over the bhallas for a burst of sweet and sour flavor.
• Green Chutney: Serve with spicy green chutney made with fresh coriander, mint, and green chilies for an extra kick.
• Chilled Beverages: Enjoy dahi bhalla with a refreshing glass of sweet lassi or chilled lemonade for a perfect summer treat.

 

 

Frequently Asked Questions about Dahi Bhalla

 

1. What lentils are used to make Dahi Bhalla?
   • Dahi Bhalla is typically made using split black gram lentils (urad dal) or a combination of urad dal and moong dal.
2. Can I make Dahi Bhalla ahead of time?
   • Yes, you can prepare the bhallas in advance and store them in the refrigerator. Soak them in yogurt and serve when ready.
3. How long should I soak the lentils for Dahi Bhalla?
   • Soak the lentils for at least 4-6 hours or overnight to ensure they soften and blend well.
4. Can I make Dahi Bhalla without frying?
   • Yes, you can steam the lentil batter to make soft bhallas instead of frying them for a healthier option.
5. What is the difference between Dahi Bhalla and Dahi Vada?
   • Dahi Bhalla is typically softer and smaller in size compared to Dahi Vada, which is larger and firmer in texture.
6. Can I use store-bought yogurt for making Dahi Bhalla?
   • Yes, you can use store-bought yogurt, but homemade yogurt often yields better results in terms of flavor and texture.
7. How do I know when the bhallas are cooked through?
   • The bhallas should turn golden brown and float to the surface when cooked through. They should also feel light and airy when touched.
8. What kind of toppings can I add to Dahi Bhalla?
   • You can add toppings like roasted cumin powder, chaat masala, chopped coriander leaves, and grated carrots for added flavor and texture.
9. Can I make Dahi Bhalla without yogurt?
   • Dahi Bhalla relies on yogurt for its creamy texture and tangy flavor, so it's essential to use yogurt in the recipe.
10. How long can I store Dahi Bhalla in the refrigerator?
    • Dahi Bhalla can be stored in the refrigerator for 2-3 days. Just make sure to keep them covered to prevent them from drying out.

 

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