How to make Blueberry Dahi Bhalla -
One of the most favourite desi accompaniments infused with the much-loved U.S Blueberries. Tempted already? Try it ASAP!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : U. S. Blueberries, Split skinless black gram (dhuli urad dal)
Cuisine : Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Rava idly Muthia Papdi Chaat Easy Southern Pralines
Blueberry Dahi Bhalla Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 4-5 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Blueberry Dahi Bhalla Recipe
U. S. Blueberries (dried) 1/4 cup
Split skinless black gram (dhuli urad dal) soaked for 3-4 hours and drained 1 cup
Salt to taste
Black peppercorns crushed to taste
Black salt 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Oil to deep fry
Dahi mixture
Yogurt whisked and chilled 2 cups
Salt to taste
Black salt to taste
Topping
Date and tamarind chutney for drizzling
Green chutney for drizzling
Roasted cumin powder to sprinkle
Red chilli powder to sprinkle
U.S.Blueberries (dried) For topping
Method
Step 1
Put the soaked split skinless black gram into a blender jar and blend to a coarse paste. Add very little water and blend again to a fine paste. Transfer into a bowl and set aside for 1-2 hours.
Step 2
Beat the blended paste till the mixture is light and fluffy.
Step 3
Add salt, crushed black peppercorns, black salt, cumin seeds, red chilli powder and U.S. Blueberries (dried) and mix well.
Step 4
Heat sufficient oil in a kadai.
Step 5
To make the bhallas, dip your fingers in water each time you pick some batter and gently drop into the hot oil, taking care not to overcrowd the kadai and deep fry till golden brown and crisp. Drain into warm water and let them soak for 10-15 minutes.
Step 6
Take yogurt in a large bowl. Squeeze each bhalla to drain excess water and put them into the yogurt. Sprinkle salt and black salt and mix well. Let the bhalle soak in the yogurt for 5-10 minutes.
Step 7
To serve, place a few bhalle in each serving bowl, along with some yogurt mixture. Drizzle date and tamarind chutney and coriander-mint chutney over them. Sprinkle roasted cumin powder, red chilli powder and U.S. Blueberries (dried) on top and serve .
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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.
