Tongue-tantalising deep-fried urad dal dumplings dunked in Yogurt, drizzled with assorted sweet, sour and spicy chutneys and sprinkled with Cumin Powder ,Chaat Masala and Red Chilli Powder…..
Preparation Time: 08 hours
Cooking Time: 08 to 10 minutes
Serves: 08
Ingredients and Quantity:
Black gram, Skinned & Split – 1 ½ cups
Bengal Gram flour- 3 ½ tbsp.
Asafoetida- a pinch
Raisins- 32 nos.
Ginger, finely chopped- 02 tsp.
Green chillies, finely chopped-3 nos.
Yogurt, whisked -8 cups
Salt- to taste
Rock Salt -to Taste
Sugar- 1 ½ tbsp.
Refined Oil- as required to deep fry.
Mint Chutney- 1/4th cup or as required
Date and Tamarind Chutney- 1/4th cup or as required
Chaat masala- ½ tsp
Cumin seeds, lightly roasted and powdered- ½ tsp.
Red Chilli Powder- ½ tsp.
Masala Boondi, crunchy- 02 tbsp.
For the Garnish:
Fresh coriander leaves, chopped- 01 tbsp.
Method:
Wash and Soak the dal in 7 cups of water overnight.
Drain off the excess of water in the morning.
Grind it into a smooth paste, add salt, asafoetida, Bengal gram flour, raisins, finely chopped green chillies and ginger to the batter.
Give it a thorough whisk for 05 minutes
Heat oil in a non-stick kadai. With the help of a tablespoon add the batter and deep fry till light golden brown.
Place on an absorbent kitchen paper to remove excess off oil. Soak them in luke warm water. Leave it for 1 to 2 minutes. Squeeze lightly to remove the water.
Add salt, rock salt and sugar to the yogurt and whisk to mix.
Place Bhallas on a serving plate, pour the whisked yogurt.
Drizzle mint and date tamarind chutney on top. Place the crunchy masala boondi on top.
Sprinkle cumin powder ,chaat masala and red chilli powder.
Serve chilled garnished with chopped Coriander Leaves.
Chef Tips:
You may add pomegranate pearls on top of the Dahi Bhallas to further enhance its appearance and flavor.
You may sprinkle nylon sev on the Dahi Bhallas.
What do you think?
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