Dahi Bhalla Chaat

Instructions

1. 1

   Soak the Lentils

   • Rinse the urad dal and moong dal under running water until the water runs clear.
   • Soak them together in a large bowl with ample water for at least 6 hours, or preferably overnight.
2. 2

   Prepare the Bhalla Batter

   • Drain all the water from the soaked lentils completely.
   • Transfer the lentils, chopped ginger, and green chilies to a high-speed blender or grinder.
   • Grind to a smooth and thick paste. Add water 1 tablespoon at a time only if absolutely necessary to help the grinding process. The batter must be thick.
   • Transfer the batter to a large mixing bowl. Add asafoetida and 0.5 tsp of salt.
   • Using a stand mixer with a whisk attachment or your hand, beat the batter vigorously in a circular motion for 8-10 minutes. This incorporates air and is crucial for soft bhallas.
   • To check if the batter is ready, drop a small dollop into a bowl of water. If it floats, the batter is perfectly aerated.
3. 3

   Fry the Bhallas

   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 160-170°C / 320-340°F).
   • Wet your hands or a spoon, take a small portion of the batter (about 2 tablespoons), and gently slide it into the hot oil.
   • Fry in batches of 5-6 at a time, ensuring not to overcrowd the pan.
   • Fry for about 8-10 minutes, turning them occasionally, until they are crisp and a uniform deep golden brown.
   • Remove the fried bhallas with a slotted spoon and drain them on a paper towel.
4. 4

   Soak the Bhallas

   • In a large bowl, combine 4 cups of lukewarm water with 1 tsp of salt. Stir to dissolve.
   • While the bhallas are still warm, drop them directly into the salted water.
   • Let them soak for 20-30 minutes. They will absorb water, soften, and increase in size.
5. 5

   Prepare the Sweetened Yogurt

   • In a separate bowl, add the thick dahi, powdered sugar, and the remaining 0.5 tsp of salt.
   • Whisk vigorously until the yogurt is completely smooth, creamy, and free of lumps.
   • For an extra smooth texture, you can pass the yogurt through a fine-mesh sieve.
   • Chill the prepared yogurt in the refrigerator for at least 30 minutes.
6. 6

   Assemble the Chaat

   • Gently take one soaked bhalla at a time and press it lightly between your palms to squeeze out the excess water. Be careful not to break it.
   • Arrange 3-4 squeezed bhallas on a serving plate or in a bowl.
   • Generously pour the chilled, sweetened yogurt over the bhallas, ensuring they are fully covered.
   • Drizzle with sweet tamarind chutney and green chutney according to your preference.
   • Sprinkle roasted cumin powder, red chili powder, chaat masala, and a pinch of kala namak over the top.
7. 7

   Garnish and Serve

   • Garnish with a sprinkle of fine sev, fresh pomegranate seeds, and chopped coriander leaves.
   • Serve immediately while the yogurt is chilled and the bhallas are soft.