Ingredients:
For Bhalla (Lentil Dumplings):
1 cup urad dal (split black gram)
1/4 cup moong dal (split green gram)
1-inch piece of ginger, grated
1 green chili, finely chopped
Salt to taste
A pinch of asafoetida (hing)
Oil for deep frying
For Dahi (Yogurt) Mixture:
2 cups thick yogurt
1/2 teaspoon roasted cumin powder
Salt to taste
Sugar to taste (optional)
For Toppings and Garnish:
Tamarind chutney
Green chutney
Roasted cumin powder
Red chili powder
Chopped coriander leaves
Sev
Steps to prepare Dahi Bhalla:
- Wash urad dal and moong dal thoroughly and soak them in enough water for at least 4-6 hours or overnight.
- Drain the soaked lentils and grind them into a smooth batter using minimal water. Add grated ginger, chopped green chili, asafoetida, and salt to the batter. Mix well.
- Heat oil in a deep pan. Wet your hands and take small portions of the batter, shaping them into small round dumplings. Carefully slide them into the hot oil and fry until they turn golden brown. Once fried, drain excess oil by placing them on a paper towel.
- In a bowl of lukewarm water, add the fried bhallas and let them soak for about 15-20 minutes. Squeeze out the excess water by pressing each bhalla between your palms.
- Whisk the thick yogurt until smooth. Add roasted cumin powder, salt, and sugar (if using). Mix well.
- Arrange the squeezed bhallas in a serving dish. Pour the prepared yogurt mixture over the bhallas, ensuring they are well coated.
- Drizzle tamarind chutney and green chutney over the yogurt-covered bhallas. Sprinkle roasted cumin powder, red chili powder, and chopped coriander leaves. Finish with a generous topping of sev.
- You can refrigerate the Dahi Bhalla for some time before serving to enhance the flavors.
- Serve chilled and enjoy the delightful combination of textures and flavors.
Enjoy your homemade Dahi Bhalla!
