Dahi Bhalla8, Nov, 2012, by Seema
Dahi Bhalla is a traditional dish from Northern part of India. It is prepared during festivals, Diwali and Holi. It is also a very popular street food item in North India, tastes best with garnishing of spices and a home made sweet sauce. Can be enjoyed as a snack or as a side dish for lunch or dinner.
Estimated cooking time : 60 mins and 8 hours of overnight preparation.
IngredientsUrad daal (Split Black Gram)- 1 cup
Chilka Moong (Split Green Gram)- 2 cups
Curd - 250 gm
Chilli powder - 1/2 tspn
Salt - as per taste.
Sugar - 1 tspn
Heeng-Jeera powder (Can be made at home by roasting jeera and asafetida and then grinding them together.)
Ginger (Grated ) - 2 tspn
Corriander leaves - chopped, 3 tspn
PreparationSoak overnight.Mix these and use blender to blend them well.
For Deep Frying
- In a pan, heat 2 cups of cooking oil. Make fritters in ball shapes. Fry on medium heat until light brown.
- Once fried, release extra oil from fritters and put them in warm water.
- Filter out water from curd by hanging it into a muslin cloth for 30 - 45 mins.
- In a serving bowl, pour curd. Softly beat it well.
- Add sugar and salt in curd and mix it well.
- Squeeze out water from soaked bhallas and dip them into curd.
- Sprinkle chilli powder, heeng-jeera powder.
- Garnish with ginger and coriander leaves.
- Pour some saunth over it.
- Refrigerate for 30 mins.
Storage Tips - Must be kept in refrigerator and must be consumed within 3 days of preparation.