Dahi Bhalle Recipe

Dahi Bhalle are flavour of Indian street food a famous north Indian street food snack topped with chutneys and spice powders.

Dahi Bhalle 

Preparation time: 9 hours
Cook time: 45 min.
Total time: 9 hours 45 min.

Ingredients Required:

For Bhalle/ Vada:

1. One cup urad dal, soaked over night
2. One green chili, chopped
3. Half inch ginger chopped
4. One tsp cumin seeds
5. A pinch of asafoetida 
6. Three tblsp water for grinding batter or as required
7. Half tblsp raisin
8. Eight to nine cashew nuts, chopped
9. Salt as required

Other Ingredients:

1. Two cups curd
2. One tsp chaat masala or as required
3. Half tsp red chilli powder
4. One tsp roasted cumin powder
5. Salt as required

For tamarind chutney:

1. Half cup seedless tamarind
2. One cup of water
3. Half tsp ginger powder
4. A pinch of asafetida
5. Half tsp cumin seeds
6. One-fourth tsp red chilli powder
7. Seven to eight tblsp jaggery (gur) or as required
8. One tsp oil
9. Salt as required

For green chutney:

1. Two cup coriander leaves
2. One tsp dry pomegranate seeds
3. One tsp mango powder (amchur)
4. Half tblsp chopped onion 
5. One to two garlic cloves
6. Salt as required
7. Water as required

Instructions:

Preparing sweet tamarind chutney:

1. Soak tamarind over night or for 4-5 hours.
2. Squeeze the pulp from tamarind in the same bowl, strain the pulp and keep aside.
3. Heat oil in low flame, add cumin seeds to it and let them crackle.
4. Now add ginger powder, red chilli powder and asafoetida.
5. Stir and add strained tamarind pulp and cook for 2-3 minutes.
4. Add jiggery and salt and cook for 4-5 minutes more.
5. The mixture would be thicken let it be cool.
6. When cooled stored it in air tight container.

Preparing green chutney:

1. Grind coriander leaves, anardana, amchur, chopped onion and garlic cloves, listed with water.
2. Keep aside in small bowl

Preparing Bhalle/ Vada

1. Soak the lentils in enough water over night or 4-5 hours.
2. Drain and add lentils in wet grinder
3. Also add green chillies, chopped ginger, cumin seeds and asafoetida.
4. Add water in intervals and grind till smooth batter.
5. Take a ground batter in bowl and briskly batter for 2 minutes.
6.This makes batter more smooth and fluffy.
7. Add chopped raisin, cashew nuts along with salt, stir and keep aside.
8. Heat a skillet or pan with oil for deep fry.
9. When oil become hot add spoonful of batter in it, this process should be slowly not in hurry.
10. Fry Bhalle/Vadas till become golden and crispy.
11. Drain on paper.
12. In a bowl take water and add vadas to it, soak it for 15-20 minutes.
13. Take each vada press them between your plam and get out excess water.
14. Place vadas in serving bowls.
15. Whisk yoghurt till smooth.
16. Pour yoghurt on Bhalle and topped with green chutney and tamarind chutney as required.
17. Sprinkle red chili, roasted cumin powder and chaat masala.
18. Garnish with coriander leaves and serve.