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Main Ingredients | Split skinless black gram (dhuli urad dal), Thick yogurt |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Select Taste |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Dahi Bhalla
- Split skinless black gram (dhuli urad dal)
- 3 cups Thick yogurt
- 1/4 teaspoon Asafoetida
- 1 inch Ginger roughly chopped
- 3-4 Green chillies roughly chopped
- 3 tablespoon Cumin powder
- 2 tablespoon Coriander powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Chaat masala
- 1/2 teaspoon Black pepper powder
- 1/2 cup Fresh coriander finely chopped
- 1/2 cup Green chutney
- 1/2 cup Tamarind chutney
Method
- Grind together black gram, asafoetida, ginger and green chillies to a smooth paste. Add salt and keep it for 2-3 hours.
- Heat sufficient oil in a kadai.
- Drop a portion of black gram mixture in hot oil till crisp and brown on both the sides.
- Combine yogurt, salt, 2 tablespoons cumin powder, coriander powder, ½ teaspoon red chilli powder, ½ teaspoon black pepper powder, some of the fresh coriander, 2 teaspoon green chutney and 1 teaspoon tamarind chutney in a bowl. Mix well.
- Boil 4-5 cups water in a non-stick pan, add fried bhallas till soft. Squeeze out excessive water.
- Put these bhallas in the prepared yogurt mixture and mix well.
- Put dahi bhalla on a serving plate. Garnish remaining green chutney, tamarind chutney and cumin powder. Sprinkle chaat masala and remaining fresh coriander and serve.
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