• Preeti Vaswani

DAHI BHALLA

Are you are in a joyful festive mode?


Yes, I am sure you are. It's Dussehra today, it's a day that calls for a celebration, celebrating valor and courage, the victory of good over evil.


Food is an important part of festivals/special occasions in all homes around the globe. Isn't it? Like sweets, we prepare on Diwali and gingerbread biscuits, pies on Christmas.


Among some savory lip-smacking delicacies like Dahi Bhalla brings back a lot of memories. Dussehra, Holi, family get-together, birthday was not complete in my home without Dahi Bhalla. My dad loves Dahi Bhalla dunk in lush yogurt topped with tamarind chutney and generous sprinkles of red chili powder and cumin seed powder. Also, he preferred yogurt to be sweeter. I remember when he visited Kuwait for the first time I prepared his favorite Dahi Bhalla and we all enjoyed it.


I grew up with Dahi Bhalla on special occasions and carried forward this unknowingly as a grown-up to this day. Dahi Bhallas tops my menu among appetizers/snacks for special occasions.


Being Dussehra, a day that calls for a celebration I decided to make Dahi Bhalla as everyone in my family loves to have it.


See the pic, it looks so festive and vibrant !!





What is Dahi Bhalla ?


Another popular, delicious street food in India, Dahi (Yogurt) + Bhalla( deep-fried lentil fritters).

The duo makes a melt in the mouth savory dish topped with swirls of tamarind chutney, green chutney, spices like red chili powder, cumin seed powder, and crunchy sev.


How to make soft bhallas ? How to serve Dahi Bhalla


Soak the urad dal for at least 6 hours or preferably overnight. Do not rush through this step. I have only used urad dal for this recipe but you can use urad dal and moong dal in a ratio of 1:1.


Grind the urad dal after soaking to a fine paste. Add enough water to grind to a smooth fine paste.


Transfer the batter to a bowl, now using your hand or hand mixer whisk the batter to aerate it till it becomes light and fluffy.


Take a water test.

Take a small portion of batter and drop it in a bowl full of water. If the batter rises up on the water surface it ensures that your bhallas will be soft. If it does not rise on the water surface work more on the batter.


Fry the Bhalla on medium flame till crisp and slightly brown and do not overcrowd the Bhalla in the frying pan.


Keep the fried Bhallas on absorbent paper to drain the excess oil. Then soak the bhallas in lukewarm water for around 20 minutes. They will absorb the water and swell up.


Squeeze out the excess water from bhallas and arrange them in a serving dish. Pour whisked yogurt flavored with salt and sugar. I like the bhalla topped with sweet and salty yogurt. Adding sugar to the yogurt is totally optional. You can skip it too.


Refrigerate to chill. Before serving top it with tamarind chutney, green chutney, spices, coriander leaves, and sev.



Prior preprations !!!


I always prepare the tamarind chutney and green chutney 2 to 3 days before and store it in the refrigerator.


Even we can prepare the bhalla beforehand and deep-freeze it. After deep frying the bhalla , let it cool completely. Put them in a zip lock pouch and deep-freeze. The day you have to use, soak them in warm water for 20-25 minutes and then assemble.





Cuisine : Indian

Course : Appetizers/Snacks

Prep time : 8 Hours(including soaking time)

Cooking time : 25 minutes

Servings : 16-18 in no.



Ingredients

For Bhalla

  • 1 Cup Urad dal

  • 1 Tbsp salt

  • 2 Green chili chopped

  • 1 Tsp cumin seeds

  • 1 Tbsp coriander leaves chopped

  • 15-20 Raisins

  • 1/2 to 3/4 Cup water

  • Oil for frying


Whisked Yogurt

  • 2 Cups Curd

  • 1/2 cup water

  • 1 tsp salt

  • 1 Tbsp sugar


To assemble

( Add following according to your liking)


Instructions


1. Wash and then soak the urad dal in 3-4 cups of water for at least