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Dahi Bhalle

4 from 1 vote
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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

Instructions
 

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