How to make Dahi Bhalle - SK Khazana -
Mixed dal bhalle, a must at any celebratory meal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Split skinless black gram (dhuli urad dal)
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Dahi Bhalle - SK Khazana checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Pakodi Chaat-SK Khazana . You can also find more Snacks and Starters recipes like Apple And Sausage Fritters Moong Dosa Chicken Gold Coin Breakfast Burritos
Dahi Bhalle - SK Khazana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Dahi Bhalle - SK Khazana Recipe
Split skinless green gram (dhuli moong dal) soaked 1/2 cup
Split skinless black gram (dhuli urad dal) soaked 1/2 cup
Split Bengal gram (chana dal) soaked 2 tablespoons
Salt to taste
Green chilli paste 1 teaspoon
Red chilli powder 1 teaspoon to sprinkle
Fresh coriander leaves chopped 1 tablespo to garnish
Oil to deep fry
Yogurt beaten 2 1/2 cups
Powdered sugar 3/4 cup
Tamarind chutney to drizzle
Green chutney to drizzle
Roasted cumin powder to sprinkle
Black salt to sprinkle
Method
Step 1
Blend together green gram, black gram and Bengal gram with some water to a coarse paste. Transfer into a bowl.
Step 2
Add salt, green chilli paste, chilli powder and 1 tablespoon coriander leaves and mix well.
Step 3
Boil sufficient water in a non-stick pan. Set aside.
Step 4
Heat sufficient oil in a kadai. Drop small portions of the batter in it and deep-fry till golden brown. Drain and soak bhalle in hot water for 10 minutes.
Step 5
Mix together yogurt and powdered sugar in another bowl.
Step 6
Take ice cold water in yet another bowl. Drain the bhalle from hot water and soak in ice cold water for 10 minutes.
Step 7
Squeeze out the excess water and place the bhalle on serving plates. Top with some sweetened yogurt and drizzle some tamarind chutney and some green chutney. Sprinkle some chilli powder, some cumin powder and some black salt. Garnish with coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
