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Dahi Bhalle

4 from 1 vote
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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