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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