Dahi Bhalla, a beloved Indian street food, boasts fluffy lentil balls adorned with sweetened curd, tangy chutneys, and aromatic chaat masala. Its preparation is not just culinary but a sensory journey, blending textures and tastes into a harmonious delight.
Get ready to bring the flavors of tradition right into your kitchen! Making Dahi Bhalla at home is not just about cooking; it’s about creating memories and savoring every step. So, let’s roll up your sleeves, gather ingredients, and embark on a delicious journey together!
Dahi Bhalla Homemade Recipe
Ingredients required for Dahi Bhalla:
For the bhallas:
- 1 cup urad dal (black gram lentils without skin)
- 1/2 cup moong dal (green gram lentils without skin)
- 2 teaspoons cumin/jeera
- 1/2 teaspoon asafoetida (Hing)
- Oil (for deep frying)
- Salt to taste
- 4 cups lukewarm water
For Dahi mixture:
- 3½ cups Curd (yogurt)
- 1 tablespoon Red Chilli Powder
- 2 tablespoons Roasted Cumin Powder
- 1 tablespoon Black Pepper Powder (optional)
- 1/4 cup finely chopped Coriander Leaves
- 1/4 cup Sweet Chutney (date tamarind chutney)
- 2 tablespoons Green Chutney
- 3 tablespoons Powdered Sugar or to taste (optional)
- 1/2 teaspoon rock salt
For Green chutney:
- 1 cup coriander leaves
- 1/4 cup mint leaves
- 1 Green chilli
- 2 tablespoons chopped ginger
- 1/2 teaspoon black rock salt
- Salt to taste
- 1/2 teaspoon garam masala (including black cardamom, mace, nutmeg, cumin, cloves)
- 1 Lemon (juiced)
For Sweet Dates and Tamarind chutney:
- 150 g tamarind pulp (soaked in 1 cup water)
- 12-15 Dates
- 1/2 teaspoon dry ginger powder
- 1 teaspoon degi mirch
- Salt to taste
- 1/2 teaspoon black rock salt
- 1/2 teaspoon garam masala (including black cardamom, mace, nutmeg, cumin, cloves)
For garnishing:
- Pomegranate seeds
- Sev
Instructions for recipe:
Preparing the Bhallas:
- Soak moong dal and urad dal for 4-5 hours.
- Grind into a smooth paste, adding water gradually to achieve a thick, lumpy consistency.
- Whisk the dal mixture until light and fluffy, then add cumin, salt, and asafoetida.
- Deep-fry lemon-sized portions of the batter until golden brown, then soak them in lukewarm water for 7-8 minutes until soft.
- Gently press to remove excess water and oil.
Making the Green Chutney:
Blend coriander, mint, green chili, ginger, black salt, regular salt, garam masala, and lemon juice until smooth.
Preparing the Sweet Chutney:
- Soak tamarind pulp, then extract the pulp and strain.
- Cook dates paste with tamarind water, spices, and salt until thickened.
Assembling Dahi Bhalla:
- Beat yogurt with sugar and salt until smooth.
- Place fried and soaked vadas in a serving plate or bowl, pour yogurt generously over them.
- Top with sweet chutney, green chutney, and sprinkle with red chili powder, roasted cumin powder, and black pepper.
- Garnish with coriander leaves, pomegranate seeds, and sev.
Recipe Notes:
- For a vegan version, substitute cashew curd.
- Immediately soak fried vadas in water for softer texture.
- Adjust sweet and green chutneys to taste and store for future use in various chaats.
Rock salt enhances flavors, offering a unique taste profile to the dish.