Dahi Bhalle recipe

dahi bhalle

dahi bhalle

  • 1/2 cup soaked urad dal
  • 2 teaspoon finely chopped,peeled ginger
  • 1/2 teaspoon chopped cashews
  • 1/2 teaspoon grated coconut
  • 1/4 cup milk
  • 1/2 teaspoon powdered cumin
  • 1 tablespoon sweet tamarind sauce
  • 1 handful pomegranate seeds
  • Refined oil to fry
  • 1 pinch powdered asafoetida
  • 1 chopped green chilli
  • 1/2 teaspoon Raisins
  • 1 cup yoghurt (curd)
  • 2 Spoon sugar
  • 1/2 teaspoon black salt
  • 1 tablespoon green chutney
  • 1 leaves chopped coriander leaves
  • 2 pinches salt and 2 pinch black salt

Recipe:

Grind urad dal to a smooth batter and keep aside. Add little water if desired during grinding. Mix cashew nuts, raisins, coconut and a pinch salt to the batter and mix well. If you are a spice lover you can add finely chopped green chilies or else you can use a pinch of red chilli powder to spice up bhallas.

Take a deep frying pan, heat oil over medium flame. Add 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.

Meanwhile, whisk the yogurt, milk and sugar in a bowl.Squeeze excess water from the vadas and transfer them to a bowl. Pour the yogurt 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.

Meanwhile, whisk the yogurt, milk and sugar in a bowl.Squeeze excess water from the
bhallas and transfer them to a bowl. Pour the yogurt mixture over the
bhallas . 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 and pomegranate seeds and sev. In heated summer enjoy chill Dahi Bhallas…

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