Dahi Bhalla
Lentil dumplings soaked and dipped into thick semi sweet curd.
Servings Prep Time
28number 120minutes
Cook Time
15minutes
Servings Prep Time
28number 120minutes
Cook Time
15minutes
Ingredients
For Bhalla:
For Dahi:
Garnish:
Instructions
  1. Soak the Dals/Lentils for minimum 2 hours if you are preparing at a short notice.Otherwise, soak the dals a day before for about hrs.Then drain excess water if any and just grind the dals with of water to ensure a thick paste.
  2. Grind to a fine paste.
  3. Leave it in a warm place to ferment overnight.
  4. In the morning, Beat the fermented mixture nicely until fully and looks bit pale in colour. The fermentation will not look like double in size, but the taste does enhance. Add grated or chopped ginger, green chillies, salt and raisins. Mix well and fry small balls on medium flame.
  5. Once, fried take a bowl full of water and put the bhallas straight into the water from the kadai/wok.
  6. If you are making them ahead of time, then keep then aside and soak them in warm water an hour before serving.
  7. one How to plate: Take a bhalla at a time and squeeze and drain the excess water with your hands. Place them in the serving dish. Pour the thick creamy curd over it. The bhallas soak a bit of curd so make sure you put enough to have a bit extra curd for individual serving. Garnish with imli chutney, green chutney(optional),salt, mixed masala or chaat masala,red chili powder,bhuna jeera, sev, all in namkeen ,pomegranate seeds, ginger slivers.
  8. Enjoy these chatpata melt in mouth bombshell. Itu2019s a all time hit for any occasion.