How to make Dahi Bhalle - Deep fried urad dal dumplings served with chilled yogurt and chutneys.

This recipe is from the book Chaat.

Main Ingredients : Split Black Gram, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

Dahi Bhalle

Dahi bhalle chaat is one of the most refreshing street food in India. Deep-fried urad dal dumplings served dredged in chilled sweet yogurt and delicious chutneys. A good sprinkling of freshly roasted cumin powder just before serving is a must for that robust earthy taste and aroma!

For more recipes related to Dahi Bhalle checkout Urad Dal Ki Kachori, Bhajanee Chakli, Dahi Bhalla Puri, Venkaya Adai . You can also find more Snacks and Starters recipes like Pepper Rawas Tikka, Kothimbir Wadi, Vegetable Frankie, Cheese Straws.

Dahi Bhalle Recipe Card

Dahi Bhalle
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Prep Time : 8-10 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Bhalle Recipe

  • Split Black Gram 3/4 cup

  • Yogurt 4-5 cups

  • Salt to taste

  • Raisins 15-20

  • Ginger chopped 1 inch piece

  • Green chillies chopped 2

  • Gram flour (besan) 2 tablespoons

  • Oil to deep fry

  • Rock salt (sendha namak) 1 teaspoon

  • Sugar 1 tablespoon

  • Green chutney as required

  • Sweet date and tamarind chutney as required

  • Roasted cumin powder 2 teaspoons

  • Fresh coriander leaves 2 tablespoons

Method

Step 1

Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day.

Step 2

Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.

Step 3

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water.

Step 4

Whisk yogurt well with rock salt and sugar to taste.

Step 5

To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder.

Step 6

Garnish with coriander leaves and serve immediately.

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