Dahi Bhalla,
Making Bhalla (Lentil Dumplings)
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Step 1: Soak the dal – For this, clean the urad dal first very well and then put in water for some 4-6 hours or even overnight. This dissolves the hard shell of the lentils inside and thus makes it possible to run the lentils contents without strain and obtain a fine paste for batter.
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Step 2: Prepare a batter – Once the dal is soaked, discard the water and grind the soaked dal and make the batter as smooth as possible with the least amount of water. The bag should be dense, yet airy. Optionally, without restrictions, one can add greene chili and ginger paste as preferred. Then, add little salt, and combine again.
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Step 3: Aerate the batter – Beat the batter in several cycles for a short period of time. This is done for the purpose of including air into the mix, which makes the bhallas puffy and airy.
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Step 4: Deep-frying the Bhallas – Place sufficient oil in a deep frying pan and heat the oil to moderate temperature. Dip hands in a glass of water, take some amount of the batter and tuck it in a round flat shape or an oval shape and drop it in the oil. Cook the shallots until they are golden brown in color all around.
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Step 5: Keep the bhallas in water: Once done frying, the bhallas should be kept in hot water immediately for around 10-15 minutes. To make it pliable and also remove any extra fat. Once soaked, reduce the water content by washing each bhalla in the vicinity of your palms.
3. Creating the Yogurt Layer
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1. Whipping Yogurt: Take the yogurt in a bowl and use a hand blender, mixer or whisk , and whip it till smooth. Add some salt and sugar depending on the taste. Sugar counters the sourness of yogurt. You can also skip the sugar depending on your level of sweetness preferences.
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2. Spice Up the Yogurt: Include roasted cumin powder for a hint of earthiness. You can also introduce slight moisture by adding a little water to bring the yogurt to a pourable thickness.
4. The Assembly of Dahi Bhalla
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1. Position the Bhallas: After soaking and squeezing the bhallas, place them in a large serving platter or several individual bowls.
2. Cover Bhallas with Yogurt: Apply a thick coat of the seasoned yogurt mixture onto the bhallas ensuring full coverage.
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3. Application of Chutneys: Pour out the tamarind and green sauces on the yogurt-coated bhallas. These sauces offer sweetness and sourness respectively which improves the dish’s taste further.
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4. Add Seasonings: Finish with a sprinkling of red chili powder, chaat masala, roasted cumin powder, and some black salt for taste explosion.
5. Decor: Include finely cut green coriander, red pomegranate seeds, and golden sev or crushed papdis for decor purposes.
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5. Common Tips for Making the Best Dahi Bhalla
Whisking the Batter: Whisking the batter is important for light and fluffy bhallas. The lesser the whisking, the heavier the bhallas.
Balancing Flavors: When preparing the dish ensure that the spices and chutneys are to taste. The yogurt should be sweetish and sour, the tamarind chutney sweet and the green chutney spicy and fresh.
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Chilling Before Serving: For the best results, the dhi bhalla should be served cold. You can also prepare the dish and keep it in the fridge for an hour before serving, so that the bhallas soak up the curd and the other ingredients properly.
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6. Variations of Dahi Bhalla
North Indian Dahi Bhalla Chaat: Want more ingredients? Then get some boiled potatoes, chickpea chunks, and crunchy papdi to make it a chaat version. This variation is very common in the Northern region of India.
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South Indian Thayir Vadai: In South India, it is known as thayir vadai, a spiced dahi vada served with mustard seeds, curry leaves and green chilies.
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Stuffed Dahi Bhalla: Some do it by stuffing the bhallas with a spicy nut mixture, for example chopped cashew nuts, raisins, and ginger for enhanced flavor.
Healthy Version: For a healthier variation of this dish, consider baking or air-frying the bhallas, rather than deep-frying them.
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7. Dietary Assessment of Dahi Bhalla
Rich in Proteins: The urad dal used in bhallas is an excellent vegetable protein source which is necessary for the repair and growth of muscles.
Probiotics: Yogurt has high levels of probiotics that support the gut and improve digestion.
Vitamins and Minerals: The dish contributes to several vitamins and minerals such as calcium, potassium, and magnesium from the curd and other condiments used in it.
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Because Dahi Bhalla contains refreshing flavors and variety of textures, it is a crunchy, soothing and balanced snack which is popular in all the regions of South Asia. This is an interesting dish to prepare and serve cold, which has a pleasing combination of loading flavors, sweet, savory and hot that would please many. Have fun!
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