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Monsoon season is here, and craving snacks is an everyday urge. As the rain pours outside, the need for comforting flavours is always the best idea to make comforting food and enjoy the weather. The soft, spongy bhallas are soaked in chilled, creamy curd, topped with the sweet and tangy tamarind chutney and the spicy green mint chutney. This creates a burst of flavours that is perfect for a rainy day. The cooling effect of the curd blends beautifully with the warmth of the spices, making it an ideal monsoon snack.
This week, host a cosy gathering with your loved ones, and make fluffy and soft Dahi Bhallas for a nice heart-warming snacking experience. By following this simple recipe, bring Delhi’s street food essence to your home. Enjoy the flavours, the textures, and the comfort that comes with every bite of homemade Dahi Bhalla. Cook with love and patience, and the dish will become more tasty and flavourful.
Ingredients
For the Bhallas (Lentil Dumplings):
1 cup urad dal (split black gram)
1/4 cup moong dal (split green gram)
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Oil for deep frying
For the Dahi ( Curd Mixture):
2 cups curd
1/4 cup water
1/2 teaspoon salt
1 teaspoon sugar
Toppings:
Tamarind chutney
Green chutney (coriander-mint chutney)
Roasted cumin powder
Red chilli powder
Chaat masala
Fresh coriander leaves, finely chopped
Pomegranate seeds (optional)
Sev (optional)
Prepare The Bhalla Batter
To start making this delicious Dahi Bhalla at home, begin by preparing the bhalla batter first. Take a bowl and soak the urad dal and moong dal in water for 5-6 hours or overnight. When they are done soaking, drain the lentils nicely and grind them into a smooth paste. Add water to adjust the batter consistency as desired. The batter should be thick and fluffy. Now add in cumin seeds, asafoetida (Hing), and salt, then whisk the batter for a few minutes.
Fry The Bhallas
When the batter is ready, take a deep pan and add oil. Shape small portions of the batter into round balls or flatten them slightly, then gently slide them into the hot oil. Fry until golden brown and crispy all over, frying in batches to avoid overcrowding. Once fried, remove the bhallas from the oil and soak them immediately in warm water for 15-20 minutes to soften and make them spongy.
Curd Mixture
Take curd in a bowl and mix until smooth, then season it with water, salt, and sugar, and balance the taste accordingly. Now squeeze excess water from the soaked bhallas, and dip them in the curd mixture. Allow them to soak for at least 10 minutes, and coat them well so that they are infused with flavours and creamy curd.
Create The Dish
Arrange the Dahi-Bhallas on a serving plate and top drizzle with tamarind chutney and green chutney. Sprinkle with roasted cumin powder, red chilli powder, and chaat masala for added spice, and garnish with fresh coriander leaves, pomegranate seeds, and sev if desired.
Garnish And Serve
Serve the Dahi Bhalla chilled for the best flavour experience, adjusting the amount of chutneys and spices according to personal preference. This refreshing and flavourful dish is perfect for enjoying during monsoons or any time as a snack or appetiser. Always give time for soaking, preparing and frying. Don’t hurry to make the dish, and it's always good to cook with patience.
So, what are you waiting for? Make Delhi-style dahi Bhalla at home with simple steps and cooking techniques. Enjoy this refreshing and delicious snack anytime. Whether for a festive occasion or a regular day, Dahi Bhalla is sure to delight your taste buds and impress your family and friends. Enjoy!
