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Dahi Bhalla

Dahi Bhalla

Deep fried balls of Urad dal, spiced, soaked and served in yogurt. Dahi vada (also known as Dahi Bhalla in Punjabi, thayir vadai in Tamil and Malayalam, perugu vada in Telugu, mosaru vade in Kannada, Dahi Barain Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick yogurt (ANANDA DAHI). Here we provides a simple and easy Dahi Bhalla recipe.

 
 
 
 
Preparation Time 8-10 hours
Cooking Time 30-40 minutes
Servings 4

 

Ingredients
Split black gram skinless (dhuli urad dal) 1 1/2 cups
Salt to taste
Red chilli powder 1 teaspoon
Raisins 15-20
Asafoetida a pinch
Oil for deep frying
ANANDA YOGURT 6-7 cups
Rock salt (sendha namak) 1 teaspoon
Mint chutney to taste
Sweet date and tamarind chutney to taste
Roasted cumin powder 2 teaspoon
Fresh coriander leaves,chopped 2 tablespoon
Ginger,cut into thin strips 1 inch piece
Green chilli,chopped 2

 

Method

  • Wash and soak dal in three cups of cold water overnight.
  • Drain off excess water the following day. Grind dal to a smooth paste.
  • Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter.
  • Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
  • Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt (ANANDA YOGURT) well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt (ANANDA YOGURT). Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately.

 

Nutritional Facts
Amount per Serving Calories 140 Calories from Fat 72.0
Total Fat 8g 12%
Cholesterol 0mg 0%
Total Carbohydrate 11g 3%
Protein 5g 10%

 

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