Cooking Shooking: Lip smacking Dahi Bhalla in just a few minutes
In this scorching summer heat, something cold is always preferred. So then why not yoghurt, as I feel yoghurt is made for summer eating. It is delicious and gives a coolant effect to the body. Yoghurt also adds a dose of probiotic beneficial bacteria that keeps your digestive system running smoothly.
Yoghurt can be eaten in different variants like raita with food or fruit yoghurt and eaten in another form of chaats, so I thought of sharing the recipe of Dahi Bhalla.
Dahi Bhalla is also known as Dahi vada; deep-fried dumplings with mint chutney and tamarind chutney make an authentic mouth-watering chaat.
Mint chutney is a prevalent thing prepared almost in all Indian houses.
Mint is an inexpensive herb and readily available; it keeps your body temperature cool and gives a refreshing effect.
DAHI BHALLA
Serves; 6
INGREDIENTS;
1 cup - urad dal ( split gram lentils )
1tsp - salt
1tbsp- cumin powder (dry roast the cumin seeds ( jeera ) in a flat pan till light brown and fragrant and then grind them into a smooth powder ).
2-3tbsp - water ( for grinding the dal )
Oil for deep frying the Bhalla
6-8 cups - of warm water ( to soak the Bhalla )
Mint chutney
Tamarind chutney
METHOD; Wash the dal and soak it in the water overnight or at least for 6 to 8 hours for the fermentation ( after the fermentation, the lentil will swell and increase in size ).
Drain the dal completely and grind it into a smooth paste in a food processor while adding little water at a time; the batter should be without any broken dal pieces in it.
The consistency of the batter should be thick; water can be added more or less according to the quality of the dal and the capacity volume of the grinder.
Remove the batter into a mixing bowl, add salt and cumin powder, mix well, and whip it using the spatula for two to three minutes.
Cover and leave it for 1 hour.
Heat oil in a deep frying pan on medium heat or flame.
Whisk the batter again vigorously with a spatula to get some air. Whisking will make the batter smooth and fluffy. It will give soft and silky Bhalla's ( to test the Bhalla take a bowl filled with water and drop a small drop of batter in the water, if the batter immediately starts floating on the top, then it’s ready; otherwise, whisk the batter for some more time ).
Drop 1tablespoon of batter into the oil, using a spoon and fry 4 to 6 Bhalla's until all the sides become golden brown.
Fry the rest of the bhalla’s in the same way in batches.
Remove them on the absorbent paper.
Add warm water to a big bowl, then soak the fried bhalla’s in the water for 15 to 20 minutes.
MINT CHUTNEY
INGREDIENTS;
2-3 - green chillies
11/2 cup - of mint leaves
1tsp - dry mango powder
1inch - ginger
1- lemon
1tsp - salt or according to taste
METHOD; Wash mint leaves and green chillies and spread them on a paper towel to absorb the extra water.
Blend green chillies, mint leaves, ginger, mango powder, squeezed lemon, and salt in a blender.
While scraping down, the sides blend into a smooth paste.
Add more lemon if the paste is thick.
TAMARIND CHUTNEY
INGREDIENTS;
1/2 cup - tamarind seedless
One 1/2cups - water
1/2tsp- ginger powder
1/4tsp- red chilli powder
1/8tsp - asafoetida
1/2tsp - cumin powder
7-8tbsp - jaggery, cut into small pieces
1tsp - rock salt or black salt
METHOD; place tamarind into a bowl, cover the tamarind with water and let it soak for 1 hour.
Mash tamarind with your fingers, squeeze the pulp out of it and then punch it through the fine filter.
Heat water in a small heavy bottom pan on medium heat.
Add ginger powder, red chilli powder, asafoetida, and cumin powder to the water and stir well.
Add the strained tamarind pulp and cook for two to three minutes.
Add jaggery and salt to the tamarind mixture and cook for another 4-5 minutes or until the jaggery has been dissolved and the mixture has thickened.
Cool and store it in an airtight container.
TO ASSEMBLE
6 cups - of yoghurt
4tsp- sugar
1tbsp - cumin powder
Red chilli powder to sprinkle
Chaat masala powder to sprinkle
Cumin powder to sprinkle
Sev to sprinkle on top
Chopped coriander to sprinkle on top
ASSEMBLE; add yoghurt to a bowl, add cumin powder and sugar, and then whisk the yoghurt until smooth. Keep aside.
Remove Bhalla from the water and gently press it between your palms, so that excess water oozes out and place it on a serving plate.
Add flavoured yoghurt to the Bhalla, and drizzle some mint chutney and tamarind chutney on top.
Sprinkle red chilli powder, chaat masala and cumin powder on the Bhalla.
Sprinkle sev and chopped coriander on top.
In this scorching summer heat, something cold is always preferred. So then why not yoghurt, as I feel yoghurt is made for summer eating. It is delicious and gives a coolant effect to the body. Yoghurt also adds a dose of probiotic beneficial bacteria that keeps your digestive system running...
In this scorching summer heat, something cold is always preferred. So then why not yoghurt, as I feel yoghurt is made for summer eating. It is delicious and gives a coolant effect to the body. Yoghurt also adds a dose of probiotic beneficial bacteria that keeps your digestive system running smoothly.
Yoghurt can be eaten in different variants like raita with food or fruit yoghurt and eaten in another form of chaats, so I thought of sharing the recipe of Dahi Bhalla.
Dahi Bhalla is also known as Dahi vada; deep-fried dumplings with mint chutney and tamarind chutney make an authentic mouth-watering chaat.
Mint chutney is a prevalent thing prepared almost in all Indian houses.
Mint is an inexpensive herb and readily available; it keeps your body temperature cool and gives a refreshing effect.
DAHI BHALLA
Serves; 6
INGREDIENTS;
1 cup - urad dal ( split gram lentils )
1tsp - salt
1tbsp- cumin powder (dry roast the cumin seeds ( jeera ) in a flat pan till light brown and fragrant and then grind them into a smooth powder ).
2-3tbsp - water ( for grinding the dal )
Oil for deep frying the Bhalla
6-8 cups - of warm water ( to soak the Bhalla )
Mint chutney
Tamarind chutney
METHOD; Wash the dal and soak it in the water overnight or at least for 6 to 8 hours for the fermentation ( after the fermentation, the lentil will swell and increase in size ).
Drain the dal completely and grind it into a smooth paste in a food processor while adding little water at a time; the batter should be without any broken dal pieces in it.
The consistency of the batter should be thick; water can be added more or less according to the quality of the dal and the capacity volume of the grinder.
Remove the batter into a mixing bowl, add salt and cumin powder, mix well, and whip it using the spatula for two to three minutes.
Cover and leave it for 1 hour.
Heat oil in a deep frying pan on medium heat or flame.
Whisk the batter again vigorously with a spatula to get some air. Whisking will make the batter smooth and fluffy. It will give soft and silky Bhalla's ( to test the Bhalla take a bowl filled with water and drop a small drop of batter in the water, if the batter immediately starts floating on the top, then it’s ready; otherwise, whisk the batter for some more time ).
Drop 1tablespoon of batter into the oil, using a spoon and fry 4 to 6 Bhalla's until all the sides become golden brown.
Fry the rest of the bhalla’s in the same way in batches.
Remove them on the absorbent paper.
Add warm water to a big bowl, then soak the fried bhalla’s in the water for 15 to 20 minutes.
MINT CHUTNEY
INGREDIENTS;
2-3 - green chillies
11/2 cup - of mint leaves
1tsp - dry mango powder
1inch - ginger
1- lemon
1tsp - salt or according to taste
METHOD; Wash mint leaves and green chillies and spread them on a paper towel to absorb the extra water.
Blend green chillies, mint leaves, ginger, mango powder, squeezed lemon, and salt in a blender.
While scraping down, the sides blend into a smooth paste.
Add more lemon if the paste is thick.
TAMARIND CHUTNEY
INGREDIENTS;
1/2 cup - tamarind seedless
One 1/2cups - water
1/2tsp- ginger powder
1/4tsp- red chilli powder
1/8tsp - asafoetida
1/2tsp - cumin powder
7-8tbsp - jaggery, cut into small pieces
1tsp - rock salt or black salt
METHOD; place tamarind into a bowl, cover the tamarind with water and let it soak for 1 hour.
Mash tamarind with your fingers, squeeze the pulp out of it and then punch it through the fine filter.
Heat water in a small heavy bottom pan on medium heat.
Add ginger powder, red chilli powder, asafoetida, and cumin powder to the water and stir well.
Add the strained tamarind pulp and cook for two to three minutes.
Add jaggery and salt to the tamarind mixture and cook for another 4-5 minutes or until the jaggery has been dissolved and the mixture has thickened.
Cool and store it in an airtight container.
TO ASSEMBLE
6 cups - of yoghurt
4tsp- sugar
1tbsp - cumin powder
Red chilli powder to sprinkle
Chaat masala powder to sprinkle
Cumin powder to sprinkle
Sev to sprinkle on top
Chopped coriander to sprinkle on top
ASSEMBLE; add yoghurt to a bowl, add cumin powder and sugar, and then whisk the yoghurt until smooth. Keep aside.
Remove Bhalla from the water and gently press it between your palms, so that excess water oozes out and place it on a serving plate.
Add flavoured yoghurt to the Bhalla, and drizzle some mint chutney and tamarind chutney on top.
Sprinkle red chilli powder, chaat masala and cumin powder on the Bhalla.
Sprinkle sev and chopped coriander on top.
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