Dahi bhalla
AI-drafted · awaiting admin review
Soft urad dal dumplings soaked in water and smothered in sweet curd, chutneys and spices.
Region: DelhiOccasion: Holi, Diwali, parties and evening snacksTime: 1 hour + 4 hours soakingServes: 6Vegetarian
Ingredients
- 1 cup split urad dal (dhuli), soaked 4 hours
- 1 tsp grated ginger, 1 green chilli (chopped), a pinch of hing, salt
- 1 tbsp chopped raisins and cashews (optional)
- Oil for deep-frying
- 3 cups thick curd, whisked with 2 tbsp sugar and a pinch of salt
- Tamarind (saunth) chutney and green chutney
- Roasted cumin powder, red chilli powder, black salt and chaat masala
Method
- Grind the dal with very little water to a thick, fluffy batter. Beat it by hand for 5 minutes until light. Add ginger, chilli, hing, salt and nuts.
- Drop spoonfuls into medium-hot oil and fry until golden. Drain.
- Soak the bhallas in warm salted water for 20 minutes, then press gently to squeeze out the water.
- Arrange in a dish, pour the sweetened curd over them and chill.
- Before serving, add the chutneys and sprinkle the spice powders.
History
Lentil dumplings in curd are an old north Indian dish; in Delhi the soft bhallas are sold at every chaat stall.
Significance
Dahi bhalla is made at home for Holi and Diwali and is a fixture of Delhi wedding chaat counters.