Dahi Bhalla Chaat Dahi bhalla served as a chaat – simply yummilicious This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Mar 2021 in Recipes Course New Update Advertisment Main Ingredients Bhalla, Split skinless black gram (dhuli urad dal) Cuisine Indian Course Snacks and Starters Prep Time 8-10 hour Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Dahi Bhalla Chaat Bhalla 1 1/2 cups Split skinless black gram (dhuli urad dal) soaked overnight and drained to taste Salt 2 teaspoons Ginger finely chopped 1 Green chilli chopped 2 tablespoons Cashewnuts chopped 8-10 Raisins chopped 1/2 teaspoon Red chilli powder to deep fry Oil 1/4 teaspoon Asafoetida Dahi 1 1/2 cups Yogurt chilled 2 tablespoons Powdered sugar 1/2 teaspo to sprinkle Red chilli powder to taste Salt 1/2 teaspoon Black salt 1/2 teaspo to sprinkle Roasted cumin powder 1/2 teaspo to sprinkle Chaat masala 1/2 cup Milk as required Green chutney as required Tamarind chutney as required Papdis to sprinkle Nylon sev to garnish Fresh pomegranate pearls to garnish Fresh coriander leaves chopped Method Put the drained black gram into a blender jar, add very little water and blend into a fine paste. Transfer into a bowl. Add salt, ginger, green chilli, cashewnuts, raisins and red chilli powder and mix well with hand till the batter is fluffy. Heat sufficient oil in a kadai. Dampen your palm with water and take medium portions of the mixture and drop into hot oil. Deep-fry till golden in colour. Add asafoetida in a bowl of water. Transfer the fried bhallas into this water and let them soak. Take yogurt in a bowl, add powdered sugar, red chilli powder, salt, roasted cumin powder, black salt, chaat masala and milk and mix well. Squeeze out water from the bhallas and add to the yogurt mixture. Chill in the refrigerator for 20 minutes. Place 1 dahi bhallas on each serving plate and break them into pieces. Pour some spiced yogurt on each bhalla. Sprinkle roasted cumin powder, chaat masala and red chilli powder. Drizzle green chutney and tamarind chutney on top. Break a few papdis and put them on top, sprinkle nylon sev. Garnish with pomegranate pearls and coriander leaves. #Asafoetida #Cashewnuts #Chaat masala #Fresh coriander leaves #Fresh pomegranate pearls #Ginger #Green chilli #Green chutney #Milk #Nylon sev #Oil #Papdis #Powdered sugar #Red chilli powder #Roasted cumin powder #Salt #Tamarind chutney #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article