Dahi bhalla

Yield: 4 servings

Measure Ingredient
1 cup Lentils; (dhuli urad dal)
\N \N ; (200 g.)
600 millilitres Water
½ teaspoon Salt; (2 g.)
1 teaspoon Cumin seeds; (5 g.)
2 teaspoons Ginger; chopped (10 g.)
5 grams Green chillies; chopped
250 millilitres Oil
2 cups Thick curd; beaten (400 ml.)
1 teaspoon Sugar; (5 g.)
½ teaspoon Salt; (2 g.)
¾ teaspoon Cumin powder; (4 g.)
½ teaspoon Black rock salt; (2 g.)
½ teaspoon White pepper powder; (2 g.)
1 teaspoon Ginger; julienned (5 g.)
1 teaspoon Green chillies; julienned (5 g.)
5 grams Coriander leaves; chopped
\N \N A pinch of chilli powder
\N \N A pinch of cumin powder
4 \N Sprigs mint leaves
2⅔ tablespoon Tamarind chutney; (40 ml.)




CLEAN the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.

Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.

Converted by MC_Buster.

NOTES : (Lentil dumplings in a tangy and spiced curd, served with tamarind chutney)

Converted by MM_Buster v2.0l.

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