Quick Snack, Dahi Bhalla Recipe

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dahi bhalla
Via: Envato

Dahi Bhalla is a famous snack in North India, particularly in Delhi and Punjab. The bhalla is made of dal and are dipped in yoghurt and topped with chutney, sev, and coriander leaves.

Tips to make soft dahi bhalle:

  • Use half moong and half urad dal.
  • Do not add a lot of water to grind the dal.
  • Don’t forget the salt in the batter.
  • Beat the batter using a stand mixer.
  • Heat oil at the correct temperature.
anar-karth-food-factory
Via: Envato

Per serving of Dahi Bhalla contains 92 calories:

  • Fat 1 g
  • Sodium 42 mg
  • Potassium 531 mg
  • Carbohydrates 14 g
  • Fibre 2 g
  • Sugar 6 g
  • Protein 6 g
Prepare time: 25 min
Cook: 20 min
Ready in: 45 min

Ingredients

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  • 1 cup Urad dal, soaked 
  • ¼ cup Moong dal, soaked 
  • Salt to taste 

For filling

  • 4 green chilli, chopped 
  • 3 tbsp Almonds, chopped 
  • Cashews, chopped – 3 tbsp
  • 3 tbsp Raisins, chopped 
  • 1 inch Ginger, chopped 

For soaking 

  • 1 tsp Sugar 
  • ½ tsp Black salt 
  •  Red chilli powder – ½ tsp
  • ½ tsp Tamarind chutney 
  • Warm water 

For garnish 

  • Curd, beaten 
  • Tamarind chutney 
  • Red chilli powder 
  • Roasted Cumin powder 
  • Salt to taste 
  • Coriander chutney 
  • Pomegranate pearls 
  • Sev 
  • Coriander leaves 

Preparation

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  1. Add urad dal, moong dal and salt in a grinder and coarsely grind it. 
  2. Then, keep it aside in a mixing bowl. 

For Filling 

  1. Take a mixing bowl, and add green chilli, almonds, cashews, raisins, ginger and mix properly. 

For Soaking 

  1. Add sugar, black salt, red chilli powder, tamarind chutney and warm water as required in a large bowl and combine well. 

For Deep Frying

  1. Heat the oil in a heavy-bottomed Kadai.
  2. Make your hands wet with water and take a spoonful of batter and make a small disc and put the stuffing in between. 
  3. Close it with batter. 
  4. Deep fry the vada till they turn golden brown in colour. 
  5. Once Vada comes to room temperature, soak them in water.
  6. Let it soak for at least 1-2 hours.

Serve with curd, tamarind chutney, red chilli powder, roasted cumin powder, salt to taste, coriander chutney, pomegranate pearls, sev and coriander leaves.