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Dahi Bhalla is one of the most popular street food in north india specially in Delhi and Punjab. Peoples liked Dahi Bhalla as a snack, chaat,as a starter or in main course as a side dish. You can enjoy Dahi Bhalla at any time.
Dahi bhalla is generally made with washed split urad dal and moong dal, but urad dal is not so good for our stomach, sometimes it creates acidity, stomach pain and gastric problem. So today I going to prepare Dahi Bhalla with only moong dal, which is very easy to digest and light to our stomach.You can consume these moong dal Dahi Bhalla as much as you want.In this Dahi Bhalla recipe I did not use any onion or garlic, so you can consumed these Dahi Bhalla on any festival, pooja or even in fasts.
For making Dahi Bhalla it takes time, so you can prepare bhallas a day before and refrigerate them, when you want to enjoy soak them in hot water for few minutes and then squeeze water from it and dipped in sweet chilled curd with sweet imli chutney and spices.
You can garnish Dahi Bhalla with green coriander, some pomegranate seeds and some bhujia. But today I did not have pomegranate seeds and bhujia, so I only use green coriander to garnish.
You can stored fried bhallas dry in zipper pouch for 1-2 weeks, when you want to enjoy or guests are coming, soaked in hot water for few minutes and squeeze water and relish. Same as for imli chutney, you can prepared this chutney before and consume at any time. Most of the indian chaat items this chutney is very essential like Pani Puri, Bhel Puri, Sev Puri Aloo Tikki and many more. I personally.always stored this chutney in my refrigerator and made any chaat items in minutes.
So now let’s start making Dahi Bhalla, In this recipe I used washed split moong dal,fresh chilled curd,sweet chutney, and some spices easily available in our kitchen.
So, Let’s Start Now,
Washed moong dal – 1 cup
Cumin seeds – 1 tsp
Salt – ½ tsp
Black salt – ¼ tsp
Curd – 2 cup
Roasted cumin powder – ¼ tsp
Red chilli powder – ¼ tsp
Sugar powder – 2-3 tbsp
Chaat masala – ¼ tsp
Sweet imli chutney – ½ cup
Chopped green coriander- 1 tsp
Sweet imli chutney – 1 tsp
1.Take washed moong dal in a bowl and soaked dal overnight in enough water.
2.Now drain the water and transfer it in a mixer jar and grind it into a smooth batter.
3.Take grinded batter in a mixing bowl, add salt and beat the batter with the help of beater to make it fluffy.
4.For testing take a drop of batter to water bowl, the batter should be float in water, it means the batter is ready for making bhallas.
5.Now heat a wok with oil for deep frying.
6.When oil becomes hot at medium temperature, add spoonful of batter in the oil to make bhallas, add bhallas according to the capacity of wok.
7.Fried bhallas till light golden colour, drain it on kitchen paper.
8.Now add bhallas to the water for soaking.
9.Take fresh curd in a mixing bowl and beat it till smooth.
10.Now add spices and sugar powder to curd and mix well.
11.Now add gently each bhalla first, press between your hands and squeezed all the water and then add to the curd.
12.Add 3-4 bhallas or as you want, spread sweet imli chutney as required, sprinkle some more red chilli powder,chaat masala and roasted cumin powder for garnishing.
13.Finally garnished bhallas with some sweet imli chutney and fresh coriander leaves.
14.Served chilled and enjoy.
Enjoy your Dahi bhalla my all time favourite.