Dahi Bhalle Recipe

Full written recipe for Dahi Bhalla
Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 5-6 people
Bhalle

Ingredients:

• GREEN GRAM 1/2 CUP
• BLACK GRAM 1 CUP
• WATER 2-3 TBSP / AS REQUIRED
• SALT TO TASTE
• RASINS 1/4 CUP
• CUMIN SEEDS 1 TSP
• GREEN CHILLIES 1-2 NOS. (CHOPPED)
• GINGER 1 INCH (GRATED)
• WATER AS REQUIRED (LUKEWARM)
• SALT A PINCH
• ASAFOETIDA 1/2 TSP

Method:

• Wash the dals well & soak them separately for upto 5-6 hours.
• Once soaked, drain the water & wash them again, now add the urad dal in a mixer grinder jar & grind it into a fine paste, make sure that you use minimal water, transfer the paste into a large bowl & then grind the moong dal in the same way & transfer it into the same bowl.
• Further add salt & mix it well using your hands until both the dals have combined.
• Once the dals have mixed you will need to whisk the mixture really well for 8-10 minutes, the mixture should become fluffy & pale, you can either do it by moving your hand in a circular up & down motion or by using a whisk.
• To check if the mixture is ready, scoop up some of it in a spatula or a spoon & flip it upside down, the mixture should not drop.
• Once you have whisked the mixture add the rasins, cumin seeds, green chillies & ginger & gently mix all the ingredients in the batter.
• Before frying the bhallas, make the water that you will be needing to soak the bhallas after frying, in a large bowl, add lukewarm water, salt & asafoetida & mix it well.
• Now to fry the bhallas, heat oil in a kadhai until its moderately hot or if you have a thermometer, the temperature of the oil should be 170 C.
• Dip your hands in ice cold water & scoop out some batter then drop it carefully in the oil, then immediately splash the bhallas with hot oil so that they puff up nicely.
• Fry over medium high heat until light golden brown, once they turn light golden brown remove them from the hot oil using a spider & then immediately transfer them into the water that you prepared for soaking the bhallas, let them soak for 4-5 minutes or until they sink.
• Once soaked, remove the bhallas from the water & gently squeeze them in your hands to remove all the excess water.
• Your bhallas are ready.

Dahi Bhalla masala

Ingredients:

• CUMIN SEEDS 5 TBSP
• BLACK PEPPERCORNS 2 TBSP
• SPICY RED CHILLIES 4-5 NOS.
• CAROM SEEDS 1 TBSP
• BLACK SALT 1 TBSP
• CHAAT MASALA 1 TSP
• SALT 1/2 TSP

Method:

• Set a pan on high flame & heat it nicely, turn the flame down to low once it’s hot enough & then add the cumin seeds, dry roast the cumin seeds until they turn dark.
• Once the cumin seeds turn dark, transfer them into a plate.
• In the same pan add black peppercorns, spicy red chillies & carrom seeds, dry roast these spices on low flame until fragrant & then transfer them into the same plate as the cumin seeds & cool them down completely.
• Add the spices into a mixer grinder once cooled down & also add black salt, chaat masala & salt, grind it into a fine powder.
• Your dahi bhalle masala is ready.

Seasoned Curd

Ingredients:

• CURD 2 CUPS
• POWDERED SUGAR 1/4 CUP
• BLACK SALT 1/2 TSP

Method:

• Place a sieve over a large bowl & add the curd along with the remaining ingredients into the sieve.
• Now mix all the ingredients well while passing it through the sieve, this process will make your curd extremely smooth & velvety.
• You dahi for dahi bhalle is ready.

Assembly:

• SOAKED BHALLE
• DAHI BHALLA MASALA
• TAMARIND CHUTNEY
• MINT CHUTNEY
• SWEET CURD
• DAHI BHALLA MASALA
• KASHMIRI RED CHILLI POWDER
• TAMARIND CHUTNEY
• MINT CHUTNEY
• SOAKED BOONDI
• POMEGRANATE