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Dahi Bhalle

Small vadas of spicy urad dal batter deep fried and served with yogurt and served drizzled with sweet date chutney and green chutney. This recipe is from FoodFood TV channel

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Dahi Bhalle
Main Ingredients Skinless Split Black Gram, Yogurt
Cuisine Punjabi
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Dahi Bhalle

  • 3/4 cup Skinless Split Black Gram soaked for 3-4 hours
  • 4-5 cups Yogurt
  • 2 Green chillies
  • to taste Salt
  • to deep fry Oil
  • 1 inch stick Ginger
  • 1 teaspoon Rock salt (sendha namak)
  • 2 tablespoons Sugar
  • as required Sweet date and tamarind chutney
  • as required Green chutney
  • as required Red chilli powder
  • as required Roasted cumin powder

Method

  1. Drain and grind urad dal with very little water till almost smooth.
  2. Transfer into a bowl and whisk for 2-3 minutes.
    Finely chop ginger and green chillies and add to the batter along with salt and whisk again.
  3. Add a little water to adjust consistency.
    Heat sufficient oil in a kadai.
  4. Keep sufficient water in another bowl.
    With a wet spoon take some batter and drop it into medium hot oil and deep fry till completely cooked and golden brown.
  5. You can also do this with damp fingers.
    Meanwhile whisk yogurt till smooth.
  6. Add salt, rock salt, sugar and mix well.
    Keep in the refrigerator to chill until use.
  7. Drain the bhalle and dip them in the water in the second bowl for a few minutes.
    Squeeze the bhalle to remove excess water and dip them in the yogurt.
  8. Lift the bhalle from the yogurt and put them into serving bowls.
    Pour some yogurt over, drizzle sweet date and tamarind chutney and green chutney.
  9. Sprinkle a little red chilli powder and cumin powder and serve.

Nutrition Info

Calories 1316 kcal
Carbohydrates 131.5 gm
Protein 59.6 gm
Fat 61.7 gm
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