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Dahi bhalla chaat Recipe

Recipe By Kirti Ankit Verma

Mouthwatering Dish.... #dilsedilli

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Dahi bhalla chaat
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Ingredients for Dahi bhalla chaat Recipe

  • 1/2 cup soaked overnight urad dal
  • 1 nos Pinch asafoetida
  • 2 teaspoon Ginger
  • 1 nos green chilli
  • 1/2 teaspoon Cashews
  • 1/2 teaspoon Raisins
  • 1 tablespoon grated coconut
  • 1 cup Curd
  • 1/4 cup Milk
  • 1 nos Dash sugar
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black salt
  • 1 tablespoon Sweet tamarind sauce
  • 1 tablespoon Green chutney
  • 1 handful Pomegranate seeds
  • 1 nos leaves chopped coriander leaves
  • 2 cup Refined Oil
  • 2 pinches Salt

Directions: Dahi Bhalla Chaat Recipe

  • STEP 1.Step 1 - Grind The Soaked Dal In A Grinder
  • STEP 2.Drain the overnight dal and transfer to a grinder. Add asafoetida powder, ginger, green chillies and salt to it and mix well. Grind to a smooth batter and keep aside.
  • STEP 3.Step 2 - Make A Fine Batter Of The Dal
  • STEP 4.Add a little water if desired during grinding. Mix cashew nuts, raisins, coconut and a pinch salt in a bowl. Add this to the batter and mix well. If you are a spice lover, you can add finely chopped green chillies or else you can use a pinch of red chilli powder to spice up the fluffy bhalle.
  • STEP 5.Step 3 - Deep Fry The Bhallas And Then Soak Them In Water For 10-20 Minutes
  • STEP 6.Take a deep frying pan, heat oil over medium flame. Add a spoonful of the batter into the hot oil. Fry until the bhallas become crisp and golden. Take a plate, put some paper towels or tissue papers to drain the excess oil. Then, drop these bhallas in a bowl of water for 10 to 20 minutes.
  • STEP 7.Step 4 - Whisk The Yoghurt Till It Is Smooth And Make The Yoghurt Mixture
  • STEP 8.Meanwhile, whisk the yoghurt, milk and sugar in a bowl. Squeeze excess water from the vadas and transfer them to a bowl. Pour the yoghurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. To make it more eye-grabbing, garnish it with some freshly chopped coriander and green chilies.
  • STEP 9.Step 5 - Add Yoghurt Mixture Over The Soaked Bhallas And Sprinkle The Spices, Serve Chilled
  • STEP 10.Pour the yoghurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. Garnish with pomegranate seeds and finely chopped coriander leaves. Serve chilled.
Nutrition
value
5143
calories per serving
526 g Fat33 g Protein87 g Carbs17 g FiberOther

Current Totals

  • Fat
    526g
  • Protein
    33g
  • Carbs
    87g
  • Fiber
    17g

MacroNutrients

  • Carbs
    87g
  • Protein
    33g
  • Fiber
    17g

Fats

  • Fat
    526g

Vitamins & Minerals

  • Calcium
    345mg
  • Iron
    8mg
  • Vitamin A
    52mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    81mg
  • Copper
    1mcg
  • Magnesium
    273mg
  • Manganese
    2mg
  • Phosphorus
    536mg
  • Selenium
    45mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Kirti Ankit Verma