Dahi bhalla is a popular chaat item in
which is available at many street vendors. In India South India, it is known as dahi vada. Dahi bhalle is made at most North Indian parties and wedding buffets. Dahi bhalla is black gram balls or dumplings in spiced yogurt with Indian sauces poured over it.
Recipe of dahi bhalla or dahi vada
1 1/2 cup dhuli urad dal (split black gram skinless)
6-7 cups dahi (curds/ yogurt) - chilled
1 tsp roasted cumin powder
1 tsp red chilli powder
Sweet tamarind (imli) chutney- to taste
1 tbsp raisins (kishmish)
A pinch of hing (asafoetida)
1/2 tsp salt
Black salt (kala namak) - to taste
Oil to deep fry
1. Soak urad dal overnight, drain. Grind to a coarse paste by adding minimum amount of water. Add 1/2 tsp salt, 1/2 tsp red chilli powder, raisins and hing to this paste. Beat well to incorporate air in the batter so that bhalla are fluffy.
2. Heat oil in a kadhai. When the oil is sufficiently hot, turn the heat to medium. Bhallas are fried on a medium heat. If you fry them on a high heat, they will remain uncooked at the center. Drop batter by a teaspoon or wet hands into the hot oil. Fry till vadas are golden brown. Drain on an absorbent paper. These are now called vadas or bhallas.
3. Take water (at room temperature) in a bowl and soak bhalla in it for 4-5 minutes. Squeeze bhalle gently to drain out excess water.
4. Whisk curd adding black salt or ordinary salt. Whisk till smooth.
5. Place bhalle on a flat dish and cover them with curd. Pour sweet tamarind chutney on them and sprinkle 1/2 tsp red chilli powder and roasted cumin powder. Serve chilled.