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Dahi Bhalla, Dahi vada, Dahi Bhalle Recipe

AuthorARY ZAUQ

Yields1 Serving
 For the bhallas:
 Black gram(dhuli urad dal) 1 cup
 Water 3 cups
 Salt 1/2 tsp
 Cumin (jeera) seeds 1 tsp
 Ginger (adrak), chopped 2 tsp
 Green chillies(chopped) 1 tsp
 Vegetable oil 1 1/4 cups
 For the yoghurt mixture:
 Yoghurt (dahi), thick, whisked 2 cups
 Sugar 1 tsp
 Salt 1/2 tsp
 Cumin seeds, roasted, pounded 1 tsp
 Black salt (kala namak) 1/2 tsp
 White pepper powder 1/2 tsp
 For the garnishing:
 Ginger(julienned) 1 tsp
 Green chillies(julienned) 1 tsp
 Green coriander(chopped) 1 tbsp
 Red chilli powder a pinch
 Cumin seeds, roasted, a pinch
 Mint (pudina) leaves 4 sprigs
 Tamarind chutney (sonth) 3 tbsp
1

For the bhallas, clean the black gram and soak in water for 2 hours.

2

Drain and grind to a fine paste, adding very little water.

3

Remove to a mixing bowl and add salt, cumin seeds, ginger, and green chillies.

4

Mix well and shape into even-sized balls.

5

Heat the oil in a wok (kadhai).

6

Add the prepared balls, a few at a time, and deep fry till golden brown, (Make a hole in the center of the ball with the thumb just before frying).

7

Remove and drain the excess oil on absorbent paper towels.

8

Soak the prepared bhalla in lukewarm water till soft.

9

For the yogurt mixture, add all the ingredients and mix well.

10

Remove the bhalla from water, squeeze out excess water and add to the yogurt mixture. Keep aside for 10 - 15 minutes.

11

Serve chilled, garnished with ginger, green chillies, green coriander, red chilli powder, cumin powder, mint leaves, and tamarind chutney.

Ingredients

 For the bhallas:
 Black gram(dhuli urad dal) 1 cup
 Water 3 cups
 Salt 1/2 tsp
 Cumin (jeera) seeds 1 tsp
 Ginger (adrak), chopped 2 tsp
 Green chillies(chopped) 1 tsp
 Vegetable oil 1 1/4 cups
 For the yoghurt mixture:
 Yoghurt (dahi), thick, whisked 2 cups
 Sugar 1 tsp
 Salt 1/2 tsp
 Cumin seeds, roasted, pounded 1 tsp
 Black salt (kala namak) 1/2 tsp
 White pepper powder 1/2 tsp
 For the garnishing:
 Ginger(julienned) 1 tsp
 Green chillies(julienned) 1 tsp
 Green coriander(chopped) 1 tbsp
 Red chilli powder a pinch
 Cumin seeds, roasted, a pinch
 Mint (pudina) leaves 4 sprigs
 Tamarind chutney (sonth) 3 tbsp

Directions

1

For the bhallas, clean the black gram and soak in water for 2 hours.

2

Drain and grind to a fine paste, adding very little water.

3

Remove to a mixing bowl and add salt, cumin seeds, ginger, and green chillies.

4

Mix well and shape into even-sized balls.

5

Heat the oil in a wok (kadhai).

6

Add the prepared balls, a few at a time, and deep fry till golden brown, (Make a hole in the center of the ball with the thumb just before frying).

7

Remove and drain the excess oil on absorbent paper towels.

8

Soak the prepared bhalla in lukewarm water till soft.

9

For the yogurt mixture, add all the ingredients and mix well.

10

Remove the bhalla from water, squeeze out excess water and add to the yogurt mixture. Keep aside for 10 - 15 minutes.

11

Serve chilled, garnished with ginger, green chillies, green coriander, red chilli powder, cumin powder, mint leaves, and tamarind chutney.

Dahi Bhalla, Dahi vada, Dahi Bhalle Recipe