Dahi Bhallay Lentil Balls In Yogurt Food

DAHI BHALLA (FRIED LENTIL BALLS IN YOGURT)

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.

DAHI BHALLAY / LENTIL BALLS IN YOGURT

Steps:

• Method to make bhallas: 1. Wash and soak both lentils and methi seeds in separate bowls for 6-8 hours or overnight. 2. Drain all the water, grind lentils and methi seeds in a blender by adding just about 1 tbsp of water as and when required. The amount of water that you will need will vary on how long your daal actually soaked. Start with 2 tbsp and then work your way up. You want to whip the daal in a blender and not food processor, so it aerates and become smooth and fluffy (read second paragraph in the post). 3. Remove ground lentil mixture in a bowl. Add salt, ginger juice, and black pepper. (To make ginger juice, grate 2″ ginger add 1 tbsp water, squeeze through a strainer). Whip up the lentil mixture for 5 minutes. To check whether your mixture is perfect or not, drop a pea size mixture in a cup of water, if it floats the mixture is perfect and ready to make vadas. 5. Heat oil in a frying pan. Reduce the heat to medium for even cooking. Dip your spoon in water and drop spoonfuls of lentil mixture in medium hot oil. Keep rolling the skimmer in oil to make the bhallas roll over and turn golden. Delicately lift lentil balls with a wok skimmer, draining as much oil as possible, and transfer them onto paper towel. Fry all bhallas until you use up the lentil mixture. At this point, depending on when you want to serve dahi bhallay, you can either freeze or refrigerate them for later or go to the next step for soaking in yogurt. 6. Soak 8 bhallas in lukewarm water for 5-7 minutes. Gently squeeze excess water from bhallas by pressing it between your palms and lay them in a flat serving bowl.
• To make seasoned yogurt: In a bowl, whisk yogurt with water or milk or butter milk until smooth (the yogurt has to be the consistency of cream). Season with salt, black salt and ground black pepper. Some people also add some sugar but I don't. Pour yogurt on the squeezed bhallas. Refrigerate for couple of hours or overnight. Before serving, spoon some sweet tamarind and green chutney. To finish, sprinkle red chili powder, cumin powder, chaat masala, black pepper, kala namak, sev (optional) and cilantro leaves.

DAHI BHALLAS (TANGY YOGURT BALLS) DELIGHT

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.

LENTIL DUMPLINGS IN YOGURT (DAHI BHALLA)

Steps:

• Drain both lots of lentils using a sieve and discard the soaking water. Tip into a food processor and add the ground cumin, peppercorns, ginger and green chillies. Blitz to a soft paste, adding 1-2 tbsp water as required.
• Spoon the lentil mixture into a bowl and beat vigorously for 5-7 mins, or until the mixture becomes light and fluffy. It's easier to do this in a food mixer fitted with a beater.
• Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full. Stir the bicarbonate of soda into the lentil mixture, then use two dessert spoons to gently scoop and shape dumplings about the size of a small walnut. Working in batches, lower the dumplings into the oil using a slotted spoon.
• Fry the dumplings for 3-4 mins on each side, turning with a slotted spoon, until golden. Lift out and drain on kitchen paper. You should have 22-24 dumplings when all the batter is used up. Set aside.
• Whisk the buttermilk with an equal quantity of cold water in a large shallow baking dish. Coat the dumplings in the buttermilk mixture and leave overnight in the fridge (they will soften as they soak).
• The next day, gently press the dumplings to remove any excess buttermilk and arrange on a serving plate.
• To serve, whisk the yogurt with the sugar and enough milk to create a consistency that is just thick enough to coat the dumplings. Coat the dumplings with the yogurt and sprinkle with the ground cumin and chilli powder. Drizzle over some coriander relish and date & tamarind sauce, then sprinkle with the coriander leaves.