1) 2 Cup Urad Dal/White split black lentil
2) 1/4 Cup Yellow Moong dal
3) 1″ Ginger piece
4) 2 Green Chilli
5) Salt to taste
6) Black Pepper to Taste
7) 2 Cups Curd/Yogurt
8) 1 Tablespoon powdered Sugar
9) 2 Teaspoon Dried Mint
10) 2 Teaspoon Roasted Jeera powder
11) 1/2 Teaspoon Red Chilli powder
12) 1/2 Cup tamarind Chutney
12) 1/2 cup Coriander Chutney (Optional)
13) Oil for frying
14) Bowl of cold water
15) 1 Teaspoon Black Salt


* Wash and soak urad and moong dal overnite(atleast for 5 hours) in a bowl
* In the morning grind the dal mix in a mixer
* Add ginger, green chillies, 2 teaspoon salt and 1 Teaspoon black pepper
* Grind the dal mix again, so that it becomes light( do the WATER TEST – see below)
* In a wok heat oil, put a spoonful of dal mix in oil and fry it
* After frying add these dal bhallas to a bowl of cold water
* So that these bhallas soak water and become soft and release excess oil
* After few minutes, squeese bhallas to drain excess water and keep aside
* In a bowl beat the curd, add powdered sugar and salt, mix and keep aside
* TAMARIND CHUTNEY: In a pan, add 2 tablespoon sugar, little water and tamarind
* Boil till water thickens, tamarind softens and sugar dissolves
* Let the tamarind chutney cool down, take out 1/2 cup chutney after it cools
* In a serving dish arrange the bhallas and pour the beaten curd over it
* Sprinkle Red chilli powder, salt, black salt, roasted jeera powder
* Pour Coriander chutney and tamarind chutney over it
* Sprinkle dried Mint/Pudina over it and done. Dahi Bhalle is ready

WATER TEST: Put a drop of the dal batter into a glass of water
If the drop settles down then batter is not ready, bhallas will not be soft.
Mix the batter or grind it more to make it more fluffy and light.
If the drop of batter surfaces on the top of water then
Batter is ready and now you can fry bhallas!


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