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Dahi BhallaDahi Bhalla

Chef

:Marut Sikka with Anil Kudamal

Recipe Servings

:2

Recipe Cook Time

:1 Hour + Time to soak lentils
..................................................................

Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chaat masala.

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Ingredients

  • For the bhallas:

    400 gm moong dal

    1 cup urad dal

    2 tsp zeera

    1 tsp chironji

    Oil, for deep frying


    For the khatti chutney:

    1 cup coriander leaves

    1/4 cup pudina leaves

    1 green chilli

    20 gm ginger

    1/2 tsp black rock salt

    Salt, to taste

    1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

    Juice of 1 lemon


    For the meethi chutney:

    200 gm tamarind pulp soaked in 1 1/2 cup water

    800 gm sugar

    3 tsp kachri powder

    1/2 tsp saunth powder

    1 tsp degi mirch

    Salt, to taste

    1/2 tsp black rock salt

    1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)


    For the dahi:

    3 cups yogurt

    2 Tbsp powdered sugar


    For the chaat masala:

    2 tsp peeli mirch

    1 tsp kali mirch

    2 tsp zeera powder

    2 tsp garam masala


    For garnishing:

    Pomegranate

    Sev

Method

For the bhallas:

Soak moong dal and urad dal for 2 hours.

In a food processor grind them nicely.

Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.

With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.


For the khatti chutney:

In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.

Add garam masala and lemon juice. Mix.

Your khatti chutney is ready.


For the meethi chutney:

Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.

Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.

Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.

Your meethi chutney is ready.


For the dahi:


Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.


For the chaat masala:

Mix all the ingredients together.


Plating up:

In a plate place bhallas. Break them a little from the middle.

Add sweetened curd, khatti chutney, meethi chutney.

Garnish with pomegrante and sev.

Sprinkle some chaat masala.

Serve.

Key Ingredients: Tamarind, Cumin Seeds, Yellow Chillies, Pomegranate, Sev, Mace, Nutmeg, Black Cardamom, Lemon Juice, Mint Leaves, Green Gram, Ginger, Mint Leaves, Coriander Leaves, Vegetable Oil, Chironji, Sugar, Garam Masala, Rock Salt, Yogurt


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