DAHI BHALLAY

Imagine: Fluffy lentil fritters, melting in your mouth, followed by the coolness of yogurt and the zing of tamarind and mint chutneys. And that crunch from the sev? Unforgettable! Dahi Bhalla is a symphony of textures and flavors. If you're looking for a refreshing and satisfying treat, this is it! Who's ready for a bite?

Prepare Urad Dal:

Take 1/2 cup of urad dal and place it in a large bowl.

Rinse the urad dal under cold running water several times until the water runs clear. This removes excess starch and impurities.

Add enough water to cover the urad dal by about four times its volume. Let it soak overnight (about 8 hours).

Prepare Moong Dal:

In another bowl, take 1/2 cup of moong dal.
Rinse the moong dal thoroughly under cold running water.
Soak the moong dal in water (about four times its volume) overnight as well.

Prepare the Batter

In the morning, drain the soaked urad and moong dal using a colander.
Add about 2-3 tablespoons of water to help with blending.
Blend the mixture into a coarse to smooth paste, ensuring that you can still see tiny grains for better texture.
Pour the blended lentil mixture into a large mixing bowl.
Add 1/2 teaspoon of salt, 1/4 teaspoon baking soda, and 1/2 teaspoon cumin seeds to the bowl.
Use a whisk or spoon to combine the ingredients thoroughly.
If using a stand mixer with a whisk attachment, beat the batter at medium speed for about 7-8 minutes until it becomes fluffy and doubles in size.
If mixing by hand, vigorously whisk the batter for about 10-12 minutes in one direction. This helps incorporate air, making the bhallas light and fluffy.
To test readiness, drop a small spoonful of batter into a glass of water. If it floats, it’s airy and ready for frying; if it sinks, whisk a bit more.

Fry the Bhallas

In a deep frying wok or pan, add enough oil (or ghee) to submerge the bhallas halfway. Heat the oil over medium heat until it reaches about 160°C (320°F).
You can check if the oil is ready by dropping a small piece of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Using an ice cream scoop, large spoon, or your hands, carefully drop spoonfuls of batter into the hot oil. Do not overcrowd; fry in batches for even cooking.
Fry the bhallas on medium heat, gently stirring occasionally to ensure even browning. Cook until they turn golden brown, which should take about 10-12 minutes.
Once golden, remove them with a slotted spoon and place them on paper towels to drain excess oil.
Allow the fried bhallas to cool for a few minutes.
Prepare a bowl of warm water (around 80°C or 176°F) and soak the bhallas in it for about 30 minutes. This will help them expand and absorb moisture.
Carefully take each soaked bhalla and gently squeeze it between your palms to remove excess water. Be careful not to apply too much pressure, as this may break them.

Prepare the Yogurt

Take 6 cups of plain yogurt in a large bowl.
Add 4 tablespoons of sugar to the yogurt.
If the yogurt is too thick, add a little water or milk to achieve a smooth, thick but pourable consistency. Whisk until well combined and smooth.
Take a serving bowl and arrange the soaked bhallas at the bottom.
Generously pour the whisked yogurt over the bhallas, ensuring they are well covered.
Let the dish sit in the refrigerator for at least 30 minutes to allow the bhallas to absorb the yogurt flavor.

Garnish and Serve

Before serving, drizzle mint and coriander chutney and sweet tamarind chutney over the yogurt-covered bhallas.
Generously sprinkle chaat masala and red chili powder on top for flavor.
If desired, add sev on top for a crunchy texture.
Finish with a sprinkle of pomegranate seeds for added color and a burst of freshness.
Serve the Dahi Bhallas chilled or at room temperature. They are perfect as a refreshing appetizer or a delightful snack.

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Prep Time 6 mins

Cook Time 25 mins

Rest Time 2 hrs

Total Time 2 hrs 31 mins

Cuisine: South Asian

Difficulty: Advanced

Servings: 12

Description

Dahi Bhalla, a culinary gem from the heart of the Indian subcontinent, is more than just a snack; it's a celebration of flavors, textures, and traditions. Also known as Dahi Vada or Dhai Baray, its origins trace back centuries, with mentions found in ancient texts, suggesting its evolution from simple lentil preparations to the elaborate dish we savor today.Dahi Bhalla's fame stems from its ability to satisfy diverse palates. It's a harmonious blend of contrasting flavors and textures, making it a beloved street food and a cherished homemade treat.
The magic of Dahi Bhalla lies in its meticulous preparation. First, urad dal is soaked overnight, then ground into a smooth, airy batter. This batter is whipped vigorously to incorporate air, ensuring the fritters, or 'bhallas,' are light and spongy. These bhallas are then deep-fried to a golden hue, a process requiring precision to achieve the perfect crisp exterior and soft interior.
Once fried, the bhallas are soaked in warm water to soften them further, allowing them to absorb the creamy yogurt and chutneys. This soaking is crucial, as it transforms the dense fritters into melt-in-your-mouth delights. The soaked bhallas are gently squeezed to remove excess water before being arranged on a plate.
Now comes the layering of flavors. Generous amounts of chilled, creamy yogurt are poured over the bhallas, creating a luscious base. This is followed by a symphony of chutneys: sweet tamarind chutney, with its tangy-sweet notes, and vibrant green chutney, infused with coriander and mint, adding a refreshing kick. A sprinkle of chaat masala and red chili powder enhances the dish's aroma and adds layers of spice.
The final touch is the garnishing. Sev, thin crispy noodles made from gram flour, adds a delightful crunch, while pomegranate seeds introduce a burst of sweetness and visual appeal. Chopped coriander leaves provide a fresh, herbaceous finish.

For the Bhalla:

1/2 cup urad dal (black gram split lentils)
1/2 cup moong dal (green gram split lentils)
1/2 teaspoon salt
1/2 teaspoon cumin seeds
1/4 teaspoon baking soda
Water to grind the dal (approximately 5 tablespoons)
Oil for frying (or ghee)

To Serve:

6 cups plain yogurt (or to taste)
4 tablespoons sugar
Mint & coriander chutney (for drizzling)
Sweet tamarind chutney (for drizzling)
Chaat masala (for sprinkling)
Red chili powder (for sprinkling)
Sev (optional, for sprinkling)
Pomegranate seeds (for garnish)

Instructions

Prepare the Bhallay:

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- Take 1/2 cup urad dal in a bowl. Rinse it under running water until the water runs clear.
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- Soak the urad dal in approximately 4 times its volume of water overnight.
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- In a separate bowl, take 1/2 cup moong dal. Rinse thoroughly and soak in water (about 4 times more than the dal) overnight as well.
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- In the morning, drain the soaked urad and moong dal. Transfer them to a blender.
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- Add 2-3 tablespoons of water and blend until you achieve a coarse to smooth paste. Make sure to retain some texture with tiny grains visible.
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- Transfer the blended mixture to a large bowl. Add salt, baking soda, and cumin seeds.
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- If using a stand mixer, attach the whisk and beat the batter at medium speed for about 7-8 minutes until it doubles in size and becomes fluffy.
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- Alternatively, you can use a hand mixer or whisk by hand for about 10-12 minutes. Be sure to whisk in the same direction to incorporate air.
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- To test if the batter is ready, drop a small amount into a glass of water. If it floats, the batter is airy and ready for frying.
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- In a wok, heat oil over medium heat (around 160°C). Ensure the oil is hot but not smoking to prevent the bhallas from browning too quickly.
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- Using an ice cream scoop or a large spoon, (grease the spoon before taking the batter in it)drop spoonfuls of batter into the hot oil. Do not overcrowd the wok; leave enough space for the bhallas to expand.
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- Fry the bhallas on medium heat, stirring occasionally, until they turn golden brown (about 10-12 minutes).
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- Remove the fried bhallas and place them on paper towels to absorb excess oil.
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- Once cooled, take the fried bhallas (only the amount you need) and soak them in warm water (around 80°C) for about 30 minutes. This will allow them to expand and soak up moisture.
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- Gently squeeze each bhalla between your palms to drain excess water. Be careful not to apply too much pressure, as they can break.

Serve the Bhallay:

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- In a bowl, whisk the plain yogurt until smooth. Add sugar and a little water or milk to achieve a thick but pouring consistency.
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- In a serving bowl, layer the soaked bhallas. Pour the whisked yogurt generously over them.
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- Let them sit in the refrigerator for a while to allow the bhallas to absorb the yogurt flavor.
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- Before serving, drizzle mint and coriander chutney, followed by sweet tamarind chutney over the bhallas.
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- Sprinkle chaat masala and red chili powder on top. For extra crunch, add sev and garnish with pomegranate seeds.
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- Serve the Dahi Bhalla chilled or at room temperature as a delicious appetizer or snack. Enjoy!

Nutrition Facts

Servings 12

Amount Per Serving
Calories 124.02kcal

% Daily Value *
Total Fat 4.51g7%
Saturated Fat 2.62g14%
Cholesterol 15.92mg6%
Sodium 163.35mg7%
Potassium 257.83mg8%
Total Carbohydrate 15.44g6%
Dietary Fiber 1.1g5%
Sugars 10.93g
Protein 6.1g13%

Vitamin A 33.42 IU
Vitamin C 1.52 mg
Calcium 161.5 mg
Iron 0.53 mg
Vitamin D 0.12 IU
Vitamin E 0.14 IU
Vitamin K 2.42 mcg
Thiamin 0.07 mg
Riboflavin 0.19 mg
Niacin 0.25 mg
Vitamin B6 0.08 mg
Folate 57.64 mcg
Vitamin B12 0.45 mcg
Phosphorus 149.65 mg
Magnesium 22.55 mg
Zinc 0.97 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to soak both the urad dal and moong dal overnight. This is crucial for softening the lentils and ensuring they blend smoothly.

Rinse the lentils thoroughly under running water before soaking to remove any dirt or impurities. This step helps in achieving a cleaner taste.

When blending the lentils, aim for a coarse yet smooth paste. You want some texture to remain, so avoid over-blending.

Whether using a stand mixer or whisking by hand, incorporating air into the batter is essential for light and fluffy bhallas. Whisk in one direction if mixing by hand.

Use the floating test to check if the batter is ready for frying. If it floats in water, it indicates that the batter is airy and properly whipped.

Maintain the oil temperature around 160°C (320°F). If the oil is too hot, the bhallas will brown quickly and remain raw inside. If it’s too cool, they may absorb excess oil.

Fry bhallas in small batches to avoid overcrowding. This allows each bhalla to cook evenly and expand properly.

Make sure to soak the fried bhallas in warm water to help them expand and soften before serving. This step is essential for achieving the desired texture.

When squeezing the soaked bhallas to remove excess water, do so gently. Applying too much pressure can cause them to break.

When preparing the yogurt, whisk it until smooth and adjust the thickness with water or milk. It should be thick but pourable for easy layering over the bhallas.

Allow the assembled Dahi Bhalla to sit in the refrigerator for at least 30 minutes before serving. This helps the bhallas absorb the yogurt and enhances the flavors.

Feel free to adjust the sweetness of the yogurt and the spiciness of the toppings according to your taste preferences.

Get creative with your toppings! You can add various chutneys, spices, or even additional garnishes like chopped onions, cilantro, or diced tomatoes for added freshness.

If you make extra bhallas, store them in a ziplock bag in the refrigerator for up to a week, or freeze them for up to a month. You can re-soak them before serving.

Read it online: https://kitchendiariesbyzubda.com/recipe/dhai-bhallay/