Sunday, 7 August 2011

Dahi Bhalle

All time favorite,this curd dish is enjoyed by every one


For Bhalle:

1/2 cup split green gram (Moong daal(yellow))
1/2 cup split black gram (urad daal)
1 pinch of asafeotida( hing)
1 green chilli
1 teaspoon ginger(chopped)
1/2 cup dry fruits(cashew nuts,almonds,raisins,walnut) coarsely crushed
2 tablespoon grated coconut
1 teaspoon charoli (chironji)
oil for deep frying

For garnishing:

curd (beaten properly)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon roasted cumin powder( jeera powder)
pinch of black salt(kaala namak)
1/4 teaspoon chaat masala
 coriander leaves chopped
2 tablespoon sweet chutney


for bhalle:

Soak both the daals (moong and urad ) overnight, separately. In morning, grind both daals separately. Grind chilli and ginger also. In a bowl mix the pastes of the daals together along with ginger chilli paste. Now with the help of a hand blender, blend the paste till it becomes fluffy. To this, add dry fruits, coconut, chironji and hing. Mix them all properly. Heat oil in a kadahi .  When heating of oil is appropriate, take a tablespoon full of this paste and put it in oil. Repeat this process for making all bhallas. Fry bhallas on medium flame till they turn  golden yellow in colour.

Bhallas are ready for garnishing

For garnishing:

Soak bhallas in luke warm water(including 2 teaspoon salt) for 10 minutes before garnishing.Softly press and drain out the water from bhallas .Keep aside. Take the beaten curd and add a teaspoon of chaat masala, mix well. Now dip bhallas in this curd mixture for about 5 minutes so that it can absorb little curd. Place a single or a pair of bhallas in a plate, pour 2 table spoon of blended curd over it. Now sprinkle each seasoning (mentioned  above) for garnishing on top of the curd layer. Take a tablespoon of  sweet chutney and pour it on top. Lastly put some coriander leaves for finishing touch.

Delicious Dahi Bhallas are ready.

Optional notes:

One can make bhallas with single daal also(either moong daal or urad daal). The urad daal preparation is called Dahi vadas. One can also make variations in garnishing, like one can add roasted peanuts, pomegranate seeds, rose petals ,saffron strands and chopped cherries.
Do not soak the bhallas for a longer period of time in water otherwise it will break while pressing.

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