‘Dahi Bhalla’ is fried lentil balls dipped in sweet and sour yogurt. It is a delicacy often prepared during the festivals of Holi and Diwali. I don’t mind saying that I worship this dish :D. Last december when I was visiting my in-laws, my mother in law made a version of it which I had never tasted before (Kalmi Vadas) and trust me when I say I was ‘stupefied’ (yes, I am a Harry Potter fan). Those were bhallas stuffed with nuts and raisins and melted in the mouth like magic. I have been hungover on that dish ever since though I still think it will be a difficult one for me to attempt. So, I decided to try the basic version of it and yes it did turn out to be wonderful !
- Split black gram skinless (dhuli urad dal) 3/4 cup
- Yogurt 4-5 cups
- Salt to taste
- Raisins 15-20
- Ginger chopped1 inch piece
- Green chillies chopped2
- Gram flour (besan) 2 tablespoons
- Oil to deep fry
- Rock salt (kala namak) 1 teaspoon
- Sugar 1 tablespoon
- Green corriander and mint chutney as required
- Sweet jaggery and tamarind chutney as required
- Roasted cumin powder 2 teaspoons
- Red Chili Powder
Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day.
Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies to the batter and whisk for ten minutes.
Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in ajwain water (carrom seeds boiled along with water which imparts a good flavor while also making digestion of these fried bhallas easy). Leave for two minutes and then squeeze between your palms to drain out the water.
Whisk yogurt well (I prefer straining it through a sieve) with rock salt , red chili powder, roasted cumin powder and sugar to taste.
To serve, place bhallas on a plate and cover with yogurt. Drizzle green chutney and sweet jaggery and tamarind chutney. Sprinkle roasted cumin powder and red chili powder and serve immediately.
P.S. Please share as much as you may like!