Being a North Indian I relish upon the different types of Chaat (Light Snack) available on the streets of Delhi. There is a huge variety of these mouth watering sweet-savor light snacks like Paani-Puri, Dahi Bhalle (also called as Dahi Bhalla, Dahi Wada), Bhalla Papdi etc. In my home town, Indore, as well there is a very famous night market, “Sarafa Bazaar” with a number of shops selling different kinds of sumptuous chaat variety.
But as my mother always points out “Don’t eat from outside, it might e risky for health..” So when this time she visited me I insisted on learning how to make one of these mouth watering chaats that’s Dahi Bhalla.. Surprisingly It is very easy to make and yum to eat..So thought of sharing it on the blog:
Split Black Gram (without skin) (Dhuli Urad Dal): 250 gms.
Salt to taste
Asafoetida: A pinch
Oil for deep frying
Hung Yogurt: 400 gms.
Sugar: 2-3 tablespoon
Green chutney (Optional)
Sweet Tamarind Chutney
Fresh Coriander Leaves
Red Chilli Powder
- Roasted Cumin Powder
- Pomegranate Seeds
- Wash and soak Urad dal with water until completely immersed for 5 – 6 hrs.
- Now remove excess water from the dal container and with minimum or no water grind the dal into a slightly coarse paste.
- Add salt and asafoetida to it. give it a mix for good 5-6 mins. or until the mixture becomes little fluffy. You can add little water if you find the batter very thick. Ideally it should be of same consistency as we do for deep frying dumpling or bhajiyas. Prevent from making it too runny.
- Meanwhile start to heat oil in a pan for deep frying. Now deep fry these bhalla by putting a tablespoon full of the mixture for one bhalla.
- Fry on medium heat till light golden brown. Repeat the process for the entire batter.
- Approximately 25-30 small to medium sized bhalla should be made in this much quantity.
- Let the bhalla cool for few minutes and 15-20 minutes before serving it to your family or guests soak them in water.
- In another bowl add the hung yogurt, a pinch of salt and sugar and whisk it to make it smooth. If you find yogurt very thick in consistency then add a little chilled water to it in order to make it little liquid.
For serving Dahi Bhalla:
- Take one bhalla out from the water & gently squeeze by keeping it between your hands to remove excess water.
- In a plate arrange 2-3 of these bhallas’ and now add on top of it whisked, sweet-sugary yogurt. Just enough to cover all the bhallas’ completely and little bit more. One can be generous also according to preference.
- On top of the yogurt add little spicy green chutney and little sweet tamarind chutney.
- On this now sprinkle a pinch or two each of roasted cumin powder, red chilli powder and salt.
- Finally garnish with some pomegranate seeds and few fresh coriander leaves.
- Your Dahi Bhalla Chaat is ready.
Image Courtesy: Self, MadhyaIndia