Dahi Bhalle

Instructions

1. 1

   Prepare the Batter

   • Rinse urad dal and moong dal thoroughly under running water. Soak them together in ample water for at least 5-6 hours or overnight.
   • Drain the water completely. Transfer the soaked dals, chopped ginger, and green chilies to a high-speed blender or grinder.
   • Grind to a smooth, thick, and fluffy batter. Add 1-2 tablespoons of cold water only if absolutely necessary to aid grinding. The batter must be thick, not runny.
   • Transfer the batter to a large bowl. Add hing and 0.5 tsp of salt. Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 7-8 minutes. This step is crucial for incorporating air, which makes the bhallas light and spongy.
   • To test the batter, drop a small dollop into a bowl of water. If it floats immediately, the batter is perfectly aerated and ready.
2. 2

   Fry the Bhallas

   • Heat oil in a kadai or deep pan over a medium flame. The oil should be moderately hot, not smoking.
   • Wet your hands or a spoon. Take a lemon-sized portion of the batter and carefully slide it into the hot oil. Do not overcrowd the pan; fry 4-5 bhallas at a time.
   • Fry for about 6-8 minutes, turning them occasionally, until they are evenly cooked, crisp, and have a beautiful golden-brown color.
   • Remove the fried bhallas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
3. 3

   Soak the Bhallas

   • In a large bowl, combine 4 cups of warm (not hot) water with 1 tsp of salt. Mix well.
   • Add the freshly fried bhallas directly into the warm salted water. Let them soak for 20-25 minutes.
   • The bhallas will absorb water, soften significantly, and increase in size.
4. 4

   Prepare the Yogurt

   • While the bhallas are soaking, prepare the yogurt. In a mixing bowl, add the chilled curd.
   • Whisk the curd vigorously until it is completely smooth, creamy, and free of lumps. For an extra-smooth texture, you can pass it through a fine-mesh sieve.
   • Add the sugar and 0.5 tsp of salt to the whisked curd. Mix well until everything is fully dissolved.
   • Taste and adjust the sweetness or saltiness if needed. Keep the prepared yogurt chilled in the refrigerator.
5. 5

   Assemble the Dahi Bhalle

   • After soaking, take one bhalla at a time and gently press it between your palms to squeeze out all the excess water. Be firm but gentle to avoid breaking it.
   • Arrange the squeezed bhallas in a single layer on a serving platter or in individual bowls.
   • Generously pour the chilled, sweetened yogurt over the bhallas, ensuring they are fully submerged.
   • Drizzle with sweet tamarind chutney and spicy green chutney according to your preference.
   • Sprinkle the top with roasted cumin powder, red chili powder, chaat masala, and kala namak.
   • Garnish with fresh pomegranate seeds and finely chopped coriander leaves.
   • For the best flavor, chill the assembled Dahi Bhalle in the refrigerator for at least 30-60 minutes before serving. This allows the bhallas to absorb the delicious yogurt.