Dahi bhalle aka Dahi wadas, one of the members of Chaat family – so very tasty, yet so simple to make. It is one of the easiest recipes and takes little time to make.
This is recipe # 6 of 30 🙂
Recipe (Makes about 12 mid-size bhalle):
Urad daal (skinned and split black lentils) – 1 cup
Moong daal (skinned and split moong beans) – 1/4 cup
Green chilli – 1
Ginger – 1″ piece
Salt – to taste
Oil – for frying
Yogurt – 1 1/2 quarts
Powdered black salt (sanchar) – 1/2 tablespoon
Red chilli powder – to taste
Cumin (roasted and then ground) – 1 tablespoon
Cilantro – few sprigs, finely chopped
Chaat masala powder – 1/2 teaspoon (optional)
Tamarind chutney – 1/2 cup (optional)
- Soak both the daals overnight
- Grind the soaked daals coarsely, along with green chillies, ginger and salt. Add little water if needed. For the above quantity, about 1/2 cup water should be enough. Add 1 tablespoon of warm oil to the batter.
- The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes. This would create a fluff in the texture.
- Heat oil for frying. Drop tablespoonfuls of batter in oil. Fry until golden brown. Given that the mixture is made of daal, its important for it to fry enough so that the daal is cooked.
- Once the wadas are fried, put these in a container full of water for about half an hour. Take the wadas out and squeeze excess water.
- Add the chaat masala powder (optional) and powdered black salt (sanchar) to the yogurt. Whisk it until the consistency is very smooth. Refrigerate.
- When serving, put wadas on plate, add the whisked, chilled yogurt. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chilli powder and finely chopped cilantro.