Dahi Bhalla

Lentil dumplings in spicy yogurt

	For the bhallas:
	lentils (dhuli urad dal)	1 cup (200 g)
	water				600 ml
	salt				½ tsp (2 g)
	cumin seeds			1 tsp (5 g)
	ginger, chopped			2 tsp (10 g)
	green chillies, chopped		5 g
	oil				250 ml

For the curd mixture: thick curd, beaten 2 cups (400 ml) sugar 1 tsp (5 g) salt ½ tsp (2 g) cumin powder ¾ tsp (4 g) black rock salt ½ tsp (2 g) white pepper powder ½ tsp (2 g)
For the garnishing: ginger, juliennes 1 tsp (5 g) green chillies, juliennes 1 tsp (5 g) coriander leaves, chopped 5 g chilli powder a pinch cumin powder a pinch mint leaves 4 sprigs tamarind chutney 2 2/3 tbs (40 ml)

  • Clean the urad dal and soak in water for two hours.
  • Drain and grind to a fine paste, adding a little water if required.
  • Remove, add salt, cumin seeds, ginger and green chillies.
  • Mix well. Shape into even sized balls.
  • Heat oil in a kadai and add the prepared balls,
    a few at a time, using wet hands.
  • Deep fry till golden brown. (Make a hole in the centre of
    the ball with the thumb just before frying).
  • Remove and drain on paper towels.

    To prepare the curd mixture:
  • Soak the prepared balls in sufficient lukewarm water till they are soft.
  • Add sugar, salt, cumin powder, black rock salt and white pepper
    powder to the beaten curd. Mix well.
  • Remove the bhallas from water, squeeze out excess water
    and add to the curd mixture.
  • Keep aside for 10 to 15 minutes.
  • Serve chilled, garnished with ginger, green chillies, coriander
    leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.
  • Can be made fiery hot or mild as per the taste.

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