Dahi Bhalley
India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bhallas | |||
| 1 | cup |
urad dall
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
hing
|
* |
| 1 | x |
vegetable oil
to fry |
*
|
| For dahi | |||
| 1000 | grams |
yogurt
dahi |
|
| 1 | x |
cilantro
coriander leaves, finely chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | teaspoons |
cumin
(jeera) powder, roasted |
|
| 1 | x |
red chilis, dried
powder, to taste |
* |
| 1 | x |
chutney
tamarind chutney or amchur chutney |
* |
| 1 | x |
chutney
green chutney (coriander chutney) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bhallas | |||
| 237 | ml |
urad dall
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
hing
|
* |
| 1 | x |
vegetable oil
to fry |
*
|
| For dahi | |||
| 1E+3 | grams |
yogurt
dahi |
|
| 1 | x |
cilantro
coriander leaves, finely chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
cumin
(jeera) powder, roasted |
|
| 1 | x |
red chilis, dried
powder, to taste |
* |
| 1 | x |
chutney
tamarind chutney or amchur chutney |
* |
| 1 | x |
chutney
green chutney (coriander chutney) |
* |
Directions
For Bhallas
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Add hing in it.
Heat oil in a pan and drop a spoonfuls of batter and fry until golden brown.
Take the hot Bhallas and put in cold water for 2 to 3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney or amchur (Raw mango) chutney and green chutney.
Garnish with coriander.
Serve chilled.
Note. For the bhallas, clean the daal soak in water for overnight. Drain and grind to a fine paste, adding very little water. If batter becomes thin add besan (gram flour) in it for balancing its consistency. so that you can make pakoras easliy.
keep these bhalleys or pakoras in cold water and keep it in fridge. Take out from water when you are going to serve it. So that you can store these bhalley for some days.
