This is the secret to unbelievably soft, fluffy Dahi Bhalla - no soda or Eno needed. Also, I'll show you how to make Dahi Bhalla two ways:
Non-Fried and Classic Deep-Fried
This Dahi Bhalla recipe is guaranteed to be a hit at any gathering.
Ingredients:
• 1 cup yellow Moong Dal ( washed & soaked for atleast 4 hours)
• 1 cup white Urad Dal ( washed & soaked for atleast 4 hours)
• 2-3 Green chillies
• 2 inch piece ginger
• Salt, as required
Others:
• Oil, for frying
• Salt, black salt and hing water
• Whisked curd ( add some salt and sugar to it)
• Green chutney
• Sweet chutney
• Red chilli powder
• Roasted cumin powder
• Chaat masala
• Salt, to taste
• Black salt
• Chopped coriander leaves
• Boondi
• Pomegranate arils
• Ice cubes
Method:
1. Wash and soak the dals together for atleast 4 hrs.
2. Then, blend them to a super smooth paste along with ginger and chillies and salt. Use Ice cubes for best results. Do not use any water.
3. Transfer to a bowl and using an electric beater whip it until it is light and airy. It will look like Whipped Cream. It should be so light and airy that when you flip the bowl it shouldn’t fall.
4. To check, dip a small portion into a bowl of water, if it floats, it's done.
5. Now, heat oil in a kadhai. Put small portions of the batter using wet hands and deep fry on a medium flame until they're golden brown.
6. Remove and strain on a kitchen paper. Then, dip into salt and hing water for 60 mins.
7. Alternatively, you can make non fried ones using a paniyaram pan.
8. For this, heat the paniyaram pan and put little oil in each slot. Add water to the slots in centre
9. Now, put small portions of the batter into each slot and cook on a low flame. Cover it for a bit to get the fluffiest texture.
10. Turn them once they’re golden brown from one side and cook for another 2-3 mins.
11. Remove and strain on a kitchen paper. Then, dunk this in salt and hing water for atleast 60 minutes.
12. Now, squeeze excess water & assemble.
13. Place the Dahi Vadas into a dish and cover them with whisked curd.
14. Top with sweet tamarind chutney, green chutney, chaat masala , roasted jeera powder and red chilli powder.
15. Garnish with boondi, pomegranate & fresh coriander.
16. Serve immediately and enjoy!!
Vishesh Tippani:
- Read every step, whipping the dal is essential. Do not skip this one.
- Do not add the batter into the center slots of paniyaram pan as they get overcooked. Add some water into them. This creates moisture which cooks the vadas on sides better and also gives fluffier results.
- Add the crunchy element right before serving.
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For more delicious food inspiration and recipes, follow me on Instagram bit.ly/nehadeepakshahig (@nehadeepakshah)
Chapters:
00:00- 00:26 Intro
00:27- 02:41 Non-fried method
02:42- 03:49 Deep fried method
03:40- 4:48 Add dahi, chutneys and boondi