By: Payal
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Dahi Bhalla is a popular dish often served during festivals and special occasions. This recipe features deep-fried urad dal dumplings drenched in chilled sweet yogurt, chutneys, and spices. Here's an easy guide to making this classic dish.
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4 cups split dehusked urad dal
2 ½ tsp salt
1 tsp chili powder
2 tsp chironji (charoli seeds)
1 tsp raisins
½ tsp asafoetida (hing)
1 tsp water
3 cups plain yogurt (dahi)
1 tsp black salt
A pinch of cumin powder
6 tsp tamarind (imli) chutney
6 tsp mint (pudina) chutney
Boondi and pomegranate seeds for garnish
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Soak the urad dal in water for 7–8 hours. Drain the water and grind the dal into a smooth paste.
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In a small bowl, mix salt, chili powder, chironji, raisins, and asafoetida with the water. Add this mixture to the ground dal.
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Mix the batter by hand until it becomes light and fluffy.Choose dishes that can be cooked quickly. Opt for recipes that are simple and require fewer techniques and save time in the kitchen.
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Using wet palms, drop small portions of the batter into hot oil. Fry until the bhallas are golden brown.
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In a bowl, whisk the yogurt and add salt and black salt. Whisk until smooth.
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Soak the fried bhallas in water for two minutes. Squeeze out the excess water and arrange them on a plate.
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Pour the yoghurt over the bhallas. Sprinkle with black salt, cumin powder, and chilli powder. Drizzle with tamarind and mint chutneys. Garnish with boondi and pomegranate seeds.
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