Sunday, August 07, 2011

Dahi Bhalla

Dahi bhalla are the life of tea time snacks. Together with chana chaat, they become the party food with all its exotic taste. Dahi bhalla are fondly made in Indian and Pakistan homes as well. There are four methods of making dahi bhalla i.e. one is with basan (chick pea flour) and other one is with mixing yellow split lentil (moong daal) and black lentil curry (mash daal) together and separately as well. No matter you make it whatever ingredient, it will taste equally best. Serve dahi bhalla with the topping of tamarind ketchup (imli ki chutney) and chaat masala and get appreciation on making it from your family.

  • Half cup of moong daal (yellow split lentil)
  • Half cup of mash daal (black lentil curry)
  • One small onion
  • One teaspoon of salt
  • One teaspoon of zeera (cumin)
  • One teaspoon of kuti lal mirch (grounded red chilli)
  • Water as per requirement
  • Yogurt as per requirement
  • Oil for frying
Preparation Process:
Soak the lentils for an hour at least. Take a food processor and place in it lentils, onion, salt, cumin, grounded red chilli and 1/4 cup of water and start the machine. Add a little more water if required. On the whole, do not go up from 1/2 cup of water. When gets well blended and gains medium consistency then take the mixture out in bowl. Take that much oil in the pan that is enough for deep frying. Take a deep tablespoon and start pouring the mixture in the hot oil like you make pakoras. Fry bhalla till they are golden or light brown. Take hot water and add 1/4 teaspoon of grounded red chilli and salt individually and add fried bhallas.

For making yogurt:
Take the yogurt and whisk it well till there are no lumps. Add in it salt as per taste, one teaspoon of grounded cumin and hari mirch (green chilli), 3 tablespoons of hara dhania (fresh coriander) and poodeena (mint leaves) chutney. Take bhallas out of water, squeeze them gently with your palms and dip them in the yogurt. Top the dahi bhallas with chaat masala and khatti meethi chutney or imli chutney and serve them when they get cool.

1 comment:

Yogesh Kumar said...

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