Teen Dal Ke Dahi Bhalle

Ingredients list for Teen Dal Ke Dahi Bhalle

• 3/4 cup Split green gram
• 1/4 cup Split bengal gram
• 2 tablespoons Split Bengal gram (chana dal)
• to taste Salt
• 1/2 teaspoon Green chilli paste
• to deep fry Oil
• 2 1/2 cups Yogurt whisked chilled
• 1/2 teaspoon Rock salt (sendha namak)
• 1/2 cup Tamarind chutney
• 1/2 cup Green chutney
• 1 teaspoon Red chilli powder
• 1 teaspoon Roasted cumin powder

Method

1. Soak dals for three to four hours. Drain and grind, using very little water, to a slightly coarse paste.
2. Add salt and green chilli paste and mix well with hands to make a well blended and fluffy mixture.
3. Put chilled yogurt into a muslin cloth and gather the edges together. Gently squeeze to get smooth yogurt out into a bowl.
4. Heat sufficient oil in a kadai. Drop spoonsful of batter into the oil. Or dampen your fingers and drop small portions of the batter into the oil. Deep fry till golden in colour. Add salt and black salt to yogurt and mix well.
5. Drain the bhalles and soak in lukewarm water for two to three minutes. Take the bhalles out of the water and squeeze out excess water and then soak them in the yogurt.
6. Drizzle tamarind chutney, green chutney, red chilli powder, roasted cumin powder and serve.

Nutrition Info