How to make Dahi Bhalle - Small vadas of spicy urad dal batter deep fried and served with yogurt and served drizzled with sweet date chutney and green chutney.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skinless Split Black Gram, Yogurt (दही)

Cuisine : Punjabi

Course : Snacks and Starters

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Dahi Bhalle

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Dahi Bhalle checkout Ram Laddoo, Teen Dal Ke Dahi Bhalle. You can also find more Snacks and Starters recipes like Sabudana Papad, Sweetcorn Chilli Salsa Stuffed Tomatoes, Chicken Burger, Chicken Tikka Tortilla Wrap.

Dahi Bhalle Recipe Card

Dahi Bhalle
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Bhalle Recipe

  • Skinless Split Black Gram soaked for 3-4 hours 3/4 cup

  • Yogurt 1 inch piece

  • Green chillies 2

  • Salt to taste

  • Oil to deep fry

  • Yogurt 4-5 cups

  • Rock salt (sendha namak) 1 teaspoon

  • Sugar 2 tablespoons

  • Sweet date and tamarind chutney as required

  • Green chutney as required

  • Red chilli powder as required

  • Roasted cumin powder as required

Method

Step 1

Drain and grind urad dal with very little water till almost smooth.

Step 2

Transfer into a bowl and whisk for 2-3 minutes. Finely chop ginger and green chillies and add to the batter along with salt and whisk again.

Step 3

Add a little water to adjust consistency. Heat sufficient oil in a kadai.

Step 4

Keep sufficient water in another bowl. With a wet spoon take some batter and drop it into medium hot oil and deep fry till completely cooked and golden brown.

Step 5

You can also do this with damp fingers. Meanwhile whisk yogurt till smooth.

Step 6

Add salt, rock salt, sugar and mix well. Keep in the refrigerator to chill until use.

Step 7

Drain the bhalle and dip them in the water in the second bowl for a few minutes. Squeeze the bhalle to remove excess water and dip them in the yogurt.

Step 8

Lift the bhalle from the yogurt and put them into serving bowls. Pour some yogurt over, drizzle sweet date and tamarind chutney and green chutney.

Step 9

Sprinkle a little red chilli powder and cumin powder and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.