A special batter made with Urad & Mung dhals are soaked and ground and then mixed together & rested. A special soaking liquid is prepared by smoking Chillies, and Cumin & Curry leaves & Ginger are added, Chilli powder is added together with Water, Sugar & Salt and this is kept aside.The dhals are then whipped together by hand to incorporate air into the Bhallas or Vadas. Finally chopped Chillies, Ginger, Salt, Asafoetida, Baking powder are added.

This is scooped up and dropped gently into moderately hot oil. The Bhalla or Vada are cooked on a medium heat till golden brown. These are then soaked in the liquid for 20 – 30 mins.Once done, they are ready, they are squeezed a little bit and then added over a layer of sweet and salty whipped yogurt. More yogurt is added over the Bhallas. And finally a tadka of fried Lentils, Chillies are Curry leaves are added, Pepper, Chilli powder, Chaat masala, Green & Tamarind Chutney, fine Sev, Boondi & Coriander is added over and served.

This is a pretty incredible concept … we take all the trouble to make a crispy Bhalla or Vada and then we soak it in liquid and douse it with Yogurt! While it sounds strange, the results are stunning. Bhalla or Vada are a crispy lentil dumpling deep fried till crispy.

The crispy vadas are soaked in a smoky liquid and then topped with Yogurt, Chillies, Curry Leaves, fried Lentils, Spices & Coriander. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. This dish can be eaten as a snack, served as an appetizer and also as a side. And yes, this is gluten free! Enjoy!

Dahi Bhalle

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Ingredients Method

Ingredients
  

Batter
  • 1 cup Urad Dhal
  • 1/2 cup Moong Dal + 1 tbsp for garnish
  • 1 tbsp chopped Red & Green Chillies
  • 1 tbsp finely chopped Ginger
  • Salt to taste
  • 1 tbsps Baking powder
Tadka
  • 1 tsp Mustard seeds
  • 1 tbsp soaked Moong dhal soaked with Batter
  • 1 tbsp sliced Chillies
  • 1 tbsp sliced Curry leaves
Soaking liquid
  • 6 red Chillies Kashmiri Chillies
  • 1 tbsp Cumin seeds
  • Pinch of Hing or Asafoetida
  • 3 slices Ginger
  • 6 – 8 Curry leaves
  • 1 tsp red Chilli powder
  • 1 litre Water
  • 1/2 tsp each Salt & Sugar
Yogurt
  • 2 cups Yogurt
  • 1 tsp Sugar
  • Topping
Prepared Tadka
  • 1/2 tsp ground Pepper
  • 1 tsp Chilli powder
  • 1 tbsp Chaat masala
  • 1 tbsp Green chutney
  • 1 tbsp Tamarind Chutney
  • 1/4 cup thin Sev
  • 1/4 cup Boondi
  • 1/4 cup chopped Coriander

Method
 

  1. Wash and soak the dhals separately overnight
  2. Rinse the dhals and drain all the Water
  3. Grind the Urad dhal using minimal water and remove on a large flat dish
  4. Grind the Moong dhal reserving the extra tablespoon with little or no Water and add to the same dish
  5. Mix the two together and keep aside for 10-15 mins
  6. Prepare the tadka by heating some oil and sautéing the Mustard seeds, followed by the reserved Moong dhal, sliced Chillies and Curry leaves and keep this aside
  7. In the same pot, add some more Oil and add the red Chillies, Cumin seeds, Asafoetida, Ginger, Curry leaves and Chilli powder
  8. Add half the Water, the Salt & Sugar and bring to the boil
  9. Allow to cool and add the other half of the Water
  10. Set a timer to 15 mins and start whipping the batter by hand, incorporating air into the batter in one direction
  11. You will notice that as you whip it, it gets lighter
  12. Once done add the red and green Chillies, Chopped Ginger, Salt and Baking powder and mix
  13. Heat oil till it’s moderately hot and drop in little morsels of the batter
  14. Cook this on moderate heat for 5-6 mins till it’s cooked low and slow and the exterior will slowly get golden brown
  15. Once this is done, remove with a slotted spoon and add to the soaking liquid that should now be at room temperature
  16. Allow the Bhallas to soak for 20-30 mins
  17. Remove to make room for the rest of the batch then they are soaked, squeeze to remove extra liquid and keep aside
  18. Whip together the Yogurt with the Sugar
  19. To assemble, add a little yogurt at the bottom of a shallow dish, and fill it with the Bhallas
  20. Add the Yogurt to cover the Bhallas and then add the tadka, the Pepper, Chilli powder & Chaat masala, green & Tamarind chutney, Sev & Boondi and Coriander