Dahi Bhalle is one of the famous street food or chaat in northern India. They are fried lentil dumplings served with yogurt and chutney. You can even eat fried bhalle with some chutney or sauce. My mom makes the best bhalle in the whole world. She used to make bhalle during festivals like holi, diwali.
1 1/2 cup urad dal/ split black gram, soaked in water for 3 hours and grinded into a fine paste by adding little water
salt to taste
1/2 teaspoon red chilli powder
pinch of asafoetida/ hing
For yogurt sauce
3-4 cups of whisked yogurt
2 teaspoon roasted cumin seeds
mint and tamarind chutney to taste
black salt/ kala namak and salt to taste
oil for deep frying
Take urad dal batter in a bowl, add salt, red chilli powder and asafoetida to it. Mix it well.
You can also raisins and cashew nuts in the batter if you like them.
Heat oil in a deep pan. Take a spoonful of batter and drop them in the oil.
Fry until golden brown. Drain them on kitchen towel.
Take some hot water in a bowl. Put all the bhalla or dumplings in the water, leave for 1 min. Don’t leave for too long otherwise the bhalla would be too soft and they would break.
Squeeze bhalla or dumplings between your palms to squeeze out the excess water.
Add salt to the whisked yogurt.
Take a serving plate, place 3-4 bhalle on them and cover with yogurt sauce.
Add mint and tamarind chutney. sprinkle some red chilli powder and roasted cumin seeds.
You can also garnish with chopped coriander, ginger julienne and chopped green chilli.
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