Dahi Bhalla

Dahi Bhalla is a snack originating from North India and popular throughout South Asia.  Dahi Bhalla is almost the same as you make  Dahi Vada. It is called Doi Bora in Bengal, Dahi Bara in Orissa and Mosaru Vade in Karnataka. In southern parts of India it is called as Perugu Garelu in  Andhra, Thayir vada in Tamil Nadu where the vada's are soaked in smooth yogurt and tempered with mustard seeds, cumin seeds and  curry leaves. Where as in North India Dahi vada / Bhalla are soaked in yogurt and topped with colorful and flavorful  green and sweet chuyney's. They are also topped with some chaat masala, chili powder and Sev. For Dahi Bhalla little sugar is also added  to yogurt.

To make the perfect Dahi Bhalla the yogurt has to be fresh but not sour. Also the consistency of batter should be light. You can make the batter light by beating the batter with your hands  for about 2-3 minutes after you grind the batter. As I said in my last post during Holi,  Dahi Bhalla is made for sure in everyone's home. Holi is all about playing with colors and eating greasy and fried food like Gujiya, Kachori and lots of Chaat varieties. You can check out by clicking on Karanji, Dal Kachori for other Holi recipes. Today's special Holi recipes " Dahi Bhalla " goes to day 3 of Blogging Marathon 97 under the theme " Valentines Day / Holi Special " recipes.......

Ingredients for Vada:


Udad dal  1 cup
Moong dal 2 spoons
Ginger 1/2  inch piece
Green chili 2
Salt to taste
Oil for deep frying
Water 3 cups


Ingredients for Dahi Bhalla:


Fresh and thick  curd 2 cups
Green chutney 1/2 cup
Sweet chutney 1/2 cup
Chaat masala 1 tbsp
Chili powder 1 tbsp
Sugar 1 tsp
Chopped fresh  coriander leaves 1/2 cup
Sev for garnishing


Preparation:


Wash and soak udad dal for 3-4 hours.
Wash and soak udad dal too for 2 hours.
Once soaked grind  udad dal, moong dal, green chili, ginger and salt to a fine paste.
Do not add water more than 1-2 tbsp while grinding.
Heat oil in a deep frying pan.
once oil is hot drop medium lemon size quantity of batter in to hot oil.
If you are unable to use hands to drop the batter, simply use a table spoon but only thing is you will not get a round shaped vadas.
Fry on medium flame till nice and golden brown.
Remove to a paper towel to remove excess oil.
Repeat with rest of the batter.
Once all the vadas are ready add all the vadas into a bowl of warm water.
Let them sit for a minute and then remove and gently press each one of them with your palms or fingers to remove excess water.

Preparing curd and serving Dahi Bhalla:


Beat curd until nice and smooth, add 2 tablespoons water to make it light.
Add chili powder, sugar  and salt to taste.
Mix and set aside.
In a serving bowl place some vadas and pour the curd / dahi on top covering each vada completely.
Place the bowl in refrigerator for 30 minutes are until you are ready to serve.
When ready to serve remove the bowl from refrigerator and add some green chutney and sweet chutney on top.
Sprinkle some chaat masala and  chili powder.
Garnish with chopped coriander and sev.

Check to see what my fellow bloggers are cooking for Blogging Marathon 97.