Dahi Bhalla Recipe

Dahi Bhalla, a popular Indian street food, is a delightful combination of crispy fritters soaked in tangy yogurt and topped with flavorful chutneys. The soft, spongy texture of the fritters, the creamy yogurt, and the contrasting flavors of the chutneys make it a truly satisfying dish.Dahi Bhalla is a vegetarian dish that is perfect for a light and refreshing meal.

Ingredients

• For the fritters:
• 1 cup urad dal (whole black gram)  
• 1/4 cup rice
• 1/4 teaspoon baking soda
• 1/4 teaspoon hing (asafoetida)  
• 1/4 teaspoon cumin seeds
• Salt to taste
• Oil for frying  
• For the yogurt:
• 1 cup thick yogurt
• 1 tablespoon sugar
• 1/2 teaspoon black salt  
• For the chutneys:
• 1/2 cup tamarind pulp
• 1/2 cup jaggery
• 1/2 teaspoon red chili powder  
• 1/2 teaspoon cumin powder  
• 1/4 teaspoon garam masala
• Salt to taste
• 1/2 cup water
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 1 green chili
• 1/2 teaspoon lemon juice

Directions

1. Soak the lentils: Rinse the urad dal and rice. Soak them in water for at least 4-5 hours, or overnight.
2. Grind the batter: Drain the water from the lentils and rice. Grind them in a blender until smooth. Add the baking soda, hing, cumin seeds, and salt. Blend until well combined.
3. Fry the fritters: Heat oil in a deep pan over medium heat. Using a tablespoon, scoop out the batter and gently drop it into the hot oil. Fry until golden brown and puffed up. Remove from the oil and drain on paper towels.
4. Prepare the yogurt: In a bowl, whisk together the yogurt, sugar, and black salt until smooth.
5. Make the tamarind chutney: In a saucepan, combine the tamarind pulp, jaggery, red chili powder, cumin powder, garam masala, and salt. Add water and cook until the jaggery melts and the chutney thickens. Let it cool completely.
6. Make the mint chutney: In a blender, grind the mint leaves, coriander leaves, green chili, and lemon juice until smooth.
7. Assemble the Dahi Bhalla: Place the fried fritters in a serving bowl. Pour the yogurt over them. Top with tamarind chutney and mint chutney. Sprinkle with chaat masala and serve immediately.