DAHI BHALLA (FRIED LENTIL BALLS IN YOGURT)
Dahi bhalla or dahi bara are fried lentil balls dipped in cold, sweetened yogurt. Topped with a variety of chutneys and spices, these balls are so soft, they will melt in your mouth! Works as a snack or a side dish with all kinds of curries and pulaos.
Provided by Saima Zaidi
Categories Side
Time 8h45m
Number Of Ingredients 13
Steps:
- 1. Wash and soak the urad and mung lentils overnight in a large bowl with enough water to cover the lentils. In the morning, drain the excess liquid in a sieve or colander, reserving a few tablespoons to add to the lentils while grinding if needed.
- 2. Grind the lentils in a food processor to get a thick batter. You can add the reserved liquid from step 1 while grinding but the consistency needs to be thick.
- 3. Transfer the batter to another bowl and whisk with a pair of electric beaters until the batter becomes light and airy (8-10 minutes).
- 4. Add 1 tbsp onion paste, 1 tsp salt, 1 tsp red chilli powder, 1 tsp cumin powder and 1/2 tsp baking powder. Mix well.
- 5. Heat the oil in a wok or karahi to medium-hot and drop tablespoonfuls of the batter in it. Wait for a few seconds then flip with the help of a slotted spoon. Let the balls turn golden brown and take them out with the spoon on some kitchen paper.
- 6. Take some hot water in a large bowl, dissolve 1 tsp salt in it, and drop the fried balls in it. Let the balls soak in the water for 10 minutes.
- 7. Take one ball in the palm of your hand and squeeze out all the water gently without breaking the ball. Repeat for all of the balls.
- 8. Take the yogurt in a bowl and add 2 tsp sugar, 1 tsp salt and half a cup water to it. Whisk lightly with a fork. Drop the balls in the yogurt. Alternatively, arrange the balls in a bowl and pour the whisked yogurt on top of them. Keep this bowl in the refrigerator until ready to serve.
- 9. Drizzle the tamarind chutney and coriander chutney (if using) on top of the balls.
- 10. Sprinkle 1 tsp red chilli powder, 1 tsp cumin powder and 1 tsp chaat masala. Dahi bhalle are ready to be served.
Nutrition Facts : ServingSize 1 dumpling, Calories 189.9 kcal, Sugar 2 g, Sodium 294.9 mg, Fat 17.6 g, SaturatedFat 1.3 g, Carbohydrate 3.1 g, Fiber 0.9 g, Protein 2.2 g, Cholesterol 0.4 mg, UnsaturatedFat 15.5 g
DAHI BHALLAS (TANGY YOGURT BALLS) DELIGHT
This is one of my FAVOURITE Indian treats especially in the horrible hot summers of Oman. This goes very well with a spicy cury dish. Enjoy!
Provided by Charishma_Ramchanda
Categories Lentil
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the bhallas:.
- Drain the black gram after it has been soaked for 2 hours in water.
- Add cumin, ginger, garlic and green chillies to the black gram.
- Mix well.
- Add water{very little} and grind this to a fine paste.
- Transfer to a mixing bowl, add salt and mix well.
- Shape into even sized balls about 1 inch in diameter each.
- Heat oil in a wok.
- Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
- Drain on clean kitchen paper towels.
- Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
- Now prepare the yogurt mixture.
- To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
- Mix well.
- Now, remove the bhallas from water.
- Squeeze out the excess water and add the bhallas to the yogurt mixture.
- Keep aside for 30 minutes.
- Take 1 tablespoons of oil in a pan.
- Add 1/2 teaspoons mustard seeds and allow to splutter.
- Once they stop spluttering, remove from heat.
- Add them to the yogurt mixture.
- Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
- Cover and refrigerate for 3 hours.
- Serve chilled.
Nutrition Facts : Calories 476.7, Fat 48.1, SaturatedFat 7.2, Cholesterol 1.6, Sodium 454.4, Carbohydrate 8, Fiber 0.2, Sugar 7.1, Protein 5
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