Dahi Bhallas Tangy Yogurt Balls Delight Recipes

DAHI BHALLA (FRIED LENTIL BALLS IN YOGURT)

Steps:

• 1. Wash and soak the urad and mung lentils overnight in a large bowl with enough water to cover the lentils. In the morning, drain the excess liquid in a sieve or colander, reserving a few tablespoons to add to the lentils while grinding if needed.
• 2. Grind the lentils in a food processor to get a thick batter. You can add the reserved liquid from step 1 while grinding but the consistency needs to be thick.
• 3. Transfer the batter to another bowl and whisk with a pair of electric beaters until the batter becomes light and airy (8-10 minutes).
• 4. Add 1 tbsp onion paste, 1 tsp salt, 1 tsp red chilli powder, 1 tsp cumin powder and 1/2 tsp baking powder. Mix well.
• 5. Heat the oil in a wok or karahi to medium-hot and drop tablespoonfuls of the batter in it. Wait for a few seconds then flip with the help of a slotted spoon. Let the balls turn golden brown and take them out with the spoon on some kitchen paper.
• 6. Take some hot water in a large bowl, dissolve 1 tsp salt in it, and drop the fried balls in it. Let the balls soak in the water for 10 minutes.
• 7. Take one ball in the palm of your hand and squeeze out all the water gently without breaking the ball. Repeat for all of the balls.
• 8. Take the yogurt in a bowl and add 2 tsp sugar, 1 tsp salt and half a cup water to it. Whisk lightly with a fork. Drop the balls in the yogurt. Alternatively, arrange the balls in a bowl and pour the whisked yogurt on top of them. Keep this bowl in the refrigerator until ready to serve.
• 9. Drizzle the tamarind chutney and coriander chutney (if using) on top of the balls.
• 10. Sprinkle 1 tsp red chilli powder, 1 tsp cumin powder and 1 tsp chaat masala. Dahi bhalle are ready to be served.

DAHI BHALLAS (TANGY YOGURT BALLS) DELIGHT

Steps:

• For the bhallas:.
• Drain the black gram after it has been soaked for 2 hours in water.
• Add cumin, ginger, garlic and green chillies to the black gram.
• Mix well.
• Add water{very little} and grind this to a fine paste.
• Transfer to a mixing bowl, add salt and mix well.
• Shape into even sized balls about 1 inch in diameter each.
• Heat oil in a wok.
• Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
• Drain on clean kitchen paper towels.
• Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
• Now prepare the yogurt mixture.
• To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
• Mix well.
• Now, remove the bhallas from water.
• Squeeze out the excess water and add the bhallas to the yogurt mixture.
• Keep aside for 30 minutes.
• Take 1 tablespoons of oil in a pan.
• Add 1/2 teaspoons mustard seeds and allow to splutter.
• Once they stop spluttering, remove from heat.
• Add them to the yogurt mixture.
• Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
• Cover and refrigerate for 3 hours.
• Serve chilled.