The most loved Street snake of India particularly north India. Dahi bhalla can also be served as the chilled snack or a starter. During festive season like Diwali or Navratri. this quintessential street food from the by lanes of Delhi will get you hooked. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chat masala.
Ingredients for Dahi Bhalle
Split Black Gram 3/4 cup
Yogurt 4-5 cups
Salt to taste
Raisins 15-20
Ginger chopped1 inch piece
Green chillies chopped2
Gram flour (besan) 2 tablespoons
Oil to deep fry
Rock salt (sendha namak) 1 teaspoon
Sugar 1 tablespoon
Green chutney as required
Sweet date and tamarind chutney as required
Roasted cumin powder 2 teaspoons
Fresh coriander leaves 2 tablespoons
Method to make dahi bhalla
1- Rinse the dals with water and soak overnight in 3 to 4 cups water.
2- In the morning, drain the water and transfer the drained dal to a blender along with 1/3 cup water (approx), salt and cumin seeds.
3- Grind the mixture to a smooth paste.
4- Then transfer the batter to a stand mixer fitted with whisk attachment. You can also use a hand mixer here or use your hands and mix with a whisk/spoon.
Beat at medium speed for 5 minutes (using the whisk attachment) until the batter doubles in size and becomes fluffy.
It will also become lighter in color. If mixing by hands, whisk for around 10 minutes.
5- To check if the batter is ready for frying, drop some of it in a jar of water, it should float which means it’s airy and ready to fry.
6- Heat oil in a kadai on medium heat. Oil should neither be too hot, nor too cold. If it’s too hot- bhalla will become brown quickly but will be raw from inside.
Once the oil is heated, use a ice cream scoop or use your hands to drop batter into the hot oil. Do not overcrowd the kadai, give enough space for the bhallas to fry.
7- Fry the bhalla on medium heat, stir often.
8- Fry until they turn golden brown, this will take around 8-9 minutes on medium heat. Remove fried bhalla on paper towel.
Repeat until all batter is finished.
9- Let the bhallas cool. Once cooled, add fried bhalla to warm water for 20 minutes. Bhalla will swell up and increase in size.
10- After 20 minutes, take each bhalla and squeeze gently between your palms to drain water, repeat with all the bhallas.
Meanwhile whisk 2 to 3 cups plain yogurt. Add little water or milk to thin it down.
11- Add bhalla to a bowl and then cover with the whisked yogurt.
12- Whisk the remaining 3 cups yogurt and add some salt and sugar to it. The yogurt should be thick but pouring consistency.
Then pour the whisked yogurt all over the bhalla. In total I used around 5 to 6 cups of yogurt here.
Sprinkle cumin powder, red chili powder and salt on top.
Top the dahi bhalla with green coriander chutney, sweet chutney, sev and serve! You may also garnish with pomegranate arils, green coriander leaves.
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