Dahi Bhalle Recipe

• 🍴1/2 cup soaked overnight urad dal
• 🍴2 teaspoon ginger
• 🍴1/2 teaspoon cashews
• 🍴1 tablespoon grated coconut
• 🍴1/4 cup milk
• 🍴1/2 teaspoon cumin powder
• 🍴1 tablespoon sweet tamarind sauce
• 🍴1 handful pomegranate seeds
• 🍴2 cup refined oil
• 🍴1 pinch asafoetida
• 🍴1 green chili
• 🍴1/2 teaspoon raisins
• 🍴1 cup yoghurt (curd)
• 🍴1 dash sugar
• 🍴1/2 teaspoon black salt
• 🍴1 tablespoon green chutney
• 🍴1 leaf chopped coriander leaves
• 🍴2 pinches salt

• 🍴Grind the soaked dal in a grinder

Dahi Bhalle is a sumptuous dish, made with curd and some easily available spices and veggies. Here’s a simple way of preparing this delectable and healthy recipe: Drain the overnight dal and transfer to a grinder. Add asafoetida powder, ginger, green chillies and salt to it and mix well. Grind to a smooth batter and keep aside.

• 🍴Make a fine batter of the dal
  

Add a little water if desired during grinding. Mix cashew nuts, raisins, coconut and a pinch of salt in a bowl. Add this to the batter and mix well. If you are a spice lover, you can add finely chopped green chillies or else you can use a pinch of red chilli powder to spice up the fluffy bhalle.

• 🍴Deep fry the Bhallas and then soak them in water for 10-20 minutes
  

Take a deep frying pan, heat oil over medium flame. Add a spoonful of the batter into the hot oil. Fry until the bhallas become crisp and golden. Take a plate, put some paper towels or tissue papers to drain the excess oil. Then, drop these bhallas in a bowl of water for 10 to 20 minutes.

• 🍴Whisk the yoghurt till it is smooth and make the yoghurt mixture
  

Meanwhile, whisk the yoghurt, milk and sugar in a bowl. Squeeze excess water from the vadas and transfer them to a bowl. Pour the yoghurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. To make it more eye-grabbing, garnish it with some freshly chopped coriander and green chillies.

• 🍴Add yoghurt mixture over the soaked bhallas and sprinkle the spices, serve chilled
  

Pour the yoghurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. Garnish with pomegranate seeds and finely chopped coriander leaves. Serve chilled.