
Ingredients Of Dahi Bhalla
- For the bhallas:
- 400 gms moong dal
- 1 cup urad dal
- 2 tsp zeera
- 1 tsp chironji
- Oil (for deep frying)
- For the khatti chutney:
- 1 cup coriander leaves
- 1/4 cup pudina leaves
- 1 Green chilli
- 20 Ginger cloves
- 1/2 tsp black rock salt
- to taste salt
- 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
- 1 Lemon (juiced)
- For the meethi chutney:
- 250 gms tamarind pulp (soaked in 1 1/2 cup water)
- 800 gms sugar
- 3 tsp kachri powder
- 1/2 tsp saunth powder
- 1 tsp degi mirch
- to taste salt
- 1/2 tsp black rock salt
- 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
- For dahi:
- 3 cups yogurt
- 2 tbsp sugar, powdered
- For chaat masala:
- 2 tsp peeli mirch
- 1 tsp kali mirch
- 2 tsp zeera powder
- 2 tsp garam masala
- Prepare bhallas:
- 1.Soak moong dal and urad dal for 2 hours.
- 2.In a food processor grind them nicely.
- 3.Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
- 4.With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.
- Prepare khatti chutney:
- 1.In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
- 2.Add garam masala and lemon juice. Mix.
- 3.Your khatti chutney is ready.
- Prepare meethi chutney:
- 1.Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
- 2.Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
- 3.Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
- 4.Your meethi chutney is ready.
- Prepare dahi:
- 1.Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.
- Prepare chaat masala:
- 1.Mix all the ingredients together.
- Plating up:
- 1.In a plate place bhallas. Break them a little from the middle.
- 2.Add sweetened curd, khatti chutney, meethi chutney.
- 3.Garnish with pomegrante and sev.
- 4.Sprinkle some chaat masala and serve.
CategoryAppetizers