By Krati Purwar
October 12, 2024
Dahi bhalla is the official snack partner in many Indian households during the festive season. It is healthy, lightweight, and lip-smacking. It is easy to whip up and serve for breakfast or tea time. Here is the recipe.
For Bhalla 4 tbsp moong dal ½ cup urad dal ½ tsp cumin seeds Water for soaking Oil for frying Salt as needed A pinch of asafoetida Water for grinding
For Dahi Bhalla 2 bhallas 4 tbsp whisked curd Salt to taste 1 tbsp green chutney 1 tbsp tamarind chutney 1 tsp chopped coriander ½ tsp cumin powder ½ tsp red chilli powder 1 tbsp sev 1 tbsp pomegranate seeds
Rinse and soak lentils for at least 4 hours before grinding them.
Knead the thick paste so that air gets trapped inside. Add spices and salt and knead again.
Heat oil in a heavy-bottom kadhai and drop bhallas in it. Drop them in water after frying.
Store bhallas in a container. For plating, add two bhallas in a quarter plate.
Top them with chutneys, pakoras (optional), papdi (optional), and boiled moon or kala chana (optional).
Sprinkle salt, sev, red chilli powder, coriander leaves, and pomegranate seeds before serving.