Dahi Bhalla - 1 Recipe - Cooking Index
Dahi Bhalla - 1 Recipe - Cooking Index
| 1 cup | 237ml | Urad dal |
| 1 | Yogurt | |
| 2 teaspoons | 10ml | Roasted cumin powder |
| 1 teaspoon | 5ml | Red chile powder |
| 1 teaspoon | 5ml | Kala namak |
| Salt - to taste | ||
| 1 | Ginger - julienne | |
| Oil - for frying | ||
| 3 tablespoons | 45ml | Chopped coriander leaves |
| 15 | Raisins - (to 20) | |
| 1 | Green chile - deseeded & slivered | |
| Mint chutney | ||
| Tamarind chutney |
Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste.
Whisk into the batter 1/2 tsp salt, 1/2 tsp red chile powder and raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.
Whisk the yogurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chile powder, cumin powder. Garnish with coriander leaves, ginger and green chile.
Source:
"Classic Indian Vegetarian and Grain Cooking,"
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