Dahi Bhalla Recipe

INGREDIENTS

Ingredients for the vadas:
½ cup urad dal or 125 grams urad dal
4 tablespoon moong dal
1.25 to 1.5 cups water for soaking
6 to 7 tablespoon water for grinding or add as required
½ teaspoon cumin seeds (jeera)
1 pinch asafoetida (hing)
salt as required
oil for frying
enough water for soaking the dals

Ingredients for dahi bhalla chaat:
2 cups fresh curd (dahi or yogurt) or curd made from 500 ml milk
1/3 cup pomegranate arils
1/3 cup sweet chutney
1/3 cup green chutney
20 to 25 papdis
½ cup cooked chana or white chickpeas or ¼ cup safed chana – pressure cooked till done
1 large potato – boiled, peeled and chopped
Catch chaat masala as required
roasted cumin powder (bhuna jeera powder) – as required
red chili powder (lal mirch powder) – as required
Catch black salt as required
2.5 cups water for soaking vadas

Ingredients for green chutney:
1 cup coriander leaves (dhania patta)
1 or 2 green chilies (hari mirch)
½ inch ginger (adrak) – chopped
½ teaspoon lemon or lime juice
salt as required
1 to 2 teaspoon water for grinding chutney

Ingredients for sweet tamarind chutney:
½ cup seedless tamarind (imli) – tightly packed
1.75 cups water
½ teaspoon ginger powder (saunth)
1 pinch asafoetida (hing)
½ teaspoon cumin seeds (jeera)
¼ teaspoon red chili powder (lal mirch powder)
7 to 8 tablespoon jaggery or as required – adjust as per your taste (gud)
rock salt or black salt or regular salt as required
1 teaspoon oil

INSTRUCTIONS

  1. Soak tamarind pulp in water for 3-4 hours in a small container.
  2. Squeeze all the pulp out with your hands.
  3. Strain the pulp and throw away the residue in the strainer.
  4. Heat oil in a small pan, lower the flame & add cumin seeds and let them crackle.
  5. Add ginger powder, red chili powder, asafoetida.
  6. Add the strained tamarind pulp and stir it for 2 to 3 mins.
  7. Add the jaggery and salt and stir it till the mixture thickens.
  8. Keep the meethi chutney off the flame now and let it cool.
  9. Once it is room-temperature, store it in an air-tight container.

Making green chutney:

  1. Blend all the ingredients in the green chutney with a splash of water.
  2. Empty it from the blender and keep it aside in a bowl.

Soaking and preparing batter:

  1. Soak 1/2 cup urad dal and 4 tbsp moong dal in water overnight or for at least 3-4 hours.
  2. Drain them very well and grin them along with 1/2 tsp cumin seeds and a generous pinch of asafetida.
  3. Add water in parts and accordingly, to grind all the ingredients to a smooth fluffy batter. Just make sure the batter should not feel grainy.
  4. Add salt to the batter and stir it for a couple of more minutes, till it has a light and fluffy texture.
  5. Stir the batter briskly for a couple of minutes. This brisk stirring makes the batter more light and fluffy.
  6. Heat up a kadai with oil for deep-frying. Once the oil becomes hot, wet your palms and add small portions of the batter into the hot oil.
  7. When they become golden and crisp, remove them from the kadai and drain them on paper towels.

Assembling and serving dahi bhalla chaat:

  1. Take 2 cups fresh chilled curd in a bowl and gently place the vadas in it.
  2. Add the boiled potatoes, green chutney, meethi chutney, pomegranate, boiled white chickpeas and spice powders.
  3. Serve dahi bhalla immediately garnished with some chopped coriander leaves and sev.

Recipe notes:

  1. For pure vegans, cashew curd in a good alternative for this snack recipe.
  2. You can also add finely chopped onions as a topping, for a fresh, crunchy texture.

 

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