Celebrate the Creamy, Tangy Magic of Dahi Bhalla - the soft lentil dumplings bathe in the yogurt and the chutney . The spread of this -blissful festive flavors perfect for Rakhsha bandhan spread, brunch on the weekend or at any time. Perfect dish for exploding sweet, delicious and cooled flavors in a bite.
Ingredients:
For the Bhallas:
For the Yogurt & Toppings:
Method:
- Soak and Grind the dal:
- Wash the urad dal until the water is clear. Soak in cold water for 4-6 hours. Drain, then add enough water and blend mix into a fluffy batter.
- Season and whip:
- Stir a pinch of salt and baking soda. Whip the batter for 5-7 minutes until it is lighter.
- Fry Bhallas :
- Heat the oil with medium heat in the deep pan. Leave a spoonful of batter in the oil, gently press the center so they puff up. Fry until golden brown. Transfer to a paper towel.
- Squeeze the soaked bhallas:
- Put the fried bhallas in warm water for 10 minutes. Gently remove excess water - this step makes them soft like a pillow.
- Prepare yogurt :
- Whisk the yogurt until the sugar and salt are smooth. Add cold water splash to achieve consistency.
- Assemble the Chaat :
- Arrange the bhalle on a plate. Pour the yogurt evenly over. Pour tamarind chutney and green chutney over it.
- Decoration :
- Sprinkle roasted cumin powder, red chilli powder and chaat masala . Top with chopped coriander, sev or boondi and pomegranate . Serve chilled.
Tips and Variety:
- For extra tang, mix a tablespoon of black salt in yogurt.
- Add boiled potatoes or moong sprouts for bulk and texture.
- If you prefer more richness , use Greek yogurt.
- Make it ahead: Fry a day before, store airtight, then combine before serving.
Serving and Plating Instructions:
- Use a shallow white plate to allow the colorful cheat to be poppy.
- Using squeeze bottle for chutneys for a whirlpool for Instagram.
- Level in clear glasses for individual parts - ideal for parties.
- Garnish with mint leaves and edible flower petals for a magnificent touch.
