DAHI BHALLE /DAHI BHALLA CHAAT/ THE MOST POPULAR CHAAT DISH
In my opinion , Dahi Bhalla /Dahi Bhalle or Dahi Vada is the world’s tastiest chaat dish. Golden-brown fried fritters, prepared with lentil batter; dunked into a pool of sweetened curd, accessorized with a couple of mouthwatering chutneys and sprinkled with spice blends! What else would you like to satisfy your taste buds!? This is Dahi Bhalla Chaat
Dahi Bhalla Chaat is one of the most popular chaat dishes from North India. People are crazy about this chaat dish. Soft, melt-in-mouth bhalle with sweet curd, chutneys, seasonings, and some crunchy snacks on top is just heavenly packet of colours and flavours. There is no particular time to savour this delicious chaat. You can enjoy them at any time of the day. Celebration meals, festive meals, and party meals are not completed without this superb chaat dish
ALLOW ME TO INTRODUCE YOU ALL WITH BHALLE/BHALLA !
Bhalla is a Punjabi word which is same like Vada that is called in South India. Bhalla or Vada is a deep fried golden-brown fritters of lentils. To make bhalle, urad and yellow mung dal , or sometimes only split urad dal is soaked and ground to a smooth batter. This batter is whisked well to trap air so that the batter becomes light and fluffy. A spoonful of batter is deep-fried to make bhalle/fritters. These fried bhalle are dunked into water for sometime to turn them softer. Finally these bhalle are squeezed and dunked again into the whisked curd. These super soft bhalle are melt-in-mouth and this quality of them place them on top of Indian Chaat Menus
IN SHORT, DAHI BHALLA CHAAT IS :
• INDIAN STREET FOOD
• SOFT, MELT-IN-MOUTH
• DROOLWORTHY
• SWEET, SAVOURY, SPICY, TANGY, CREAMY
• PARTY MEALS FRIENDLY
• FAVOURITE OF ALL AGE GROUPS
Prep Time – 2 hours
Cook Time – 30 minutes
Plating Time – 10 minutes
Course – Evening Snack/Starter
Type – Street Food
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Dhuli Urad Dal/Split Urad – 1 bowl
• Dhuli Mung Dal/ Split Mung – 1 bowl
• Water for rinsing and soaking dals – Sufficient enough
• Oil for frying – Sufficient enough
• Finely chopped ginger – 1 tbsp
• Finely chopped green chilies – 1 tbsp
• Finely chopped fresh coriander – 2 tbsp
• Salt – TO taste
• Cumin seeds – 1 tbsp
• Crushed black peppers – 1 tsp
• Hing/Asafoetida powder – 1/2 tsp
● INGREDIENTS REQUIRED FOR BHALLA CHAAT
• Fried-Soaked bhalle – 10-12
• Thick curd/yogurt – 1 bowl – 500 g
• Cold water – 1/2 cup
• Cold milk – 1/2 cup
• Black salt – 1 tsp
• Sugar powder – 1 tbsp
• Chaat masala – 1 tsp
• Pudina-bhuna jeera masala – 1 tsp
• Green chutney – 2-3 tbsp
• Imli/Temrind Chutney – 2-3 tbsp
• Crunchy snacks(Sev, Boondi) – 2 tbsp
● STEP – 1 PROCEDURE TO MAKE BATTER
1 – Rinse well both dals/lentils and soak for 2 hours
2 – Add soaked dals, salt, and 1-2 tbsp of water to a wet grinder and grind dals to smooth and fine consistency
3 – Transfer ground dals to a mixing bowl and whisk for 4-5 minutes in the same direction. Whisking will help to trap air in the dal batter. This step will make the batter light and fluffy.
4 – Next, add ginger, green chilies, coriander leaves, cumin, hing, and crushed peppers and whisk well in one direction for another 2-3 minutes
5 – Cover the batter for 10 minutes so that all the ingredients incorporate so well with each other. Meanwhile, heat the oil for frying
STEP – 2 DEEP FRYING BHALLE
1 – Test the heat of oil by a small piece of batter, if it comes to surface and becomes golden, the oil is ready to fry
2 – Dip a medium spoon into water and fill it with batter. Slowly drop it into the batter.(Dipping the spoon into water helps to release the batter smoothly into oil)
3 – Drop 5-6 spoons of batter into the oil. Keep the flame at low-medium so that vade cook well from inside also
4 – Adjust the heat to allow them to cook golden all over by flipping once or two
5 – When vade are fried, take them out and keep for a minute on absorbing paper. Dip them into a bowl of water (Dipping into water for an hour makes them soft)
6 – Do the same process for all batches .
7 – Allow all the vade dipped into water for 1-2 hours. Squeeze lightly to get rid some of the water
STEP – 3 PREPARATIONS FOR DAHI BHALLA CHAAT
1 – Whisk the yoghurt and add some powdered sugar, black salt, milk and water. Combine well
2 – Add squeezed bhalle to the curd and stir with spoon. Cover the bowl with a lid and refrigerate so that bhalle soak seasoned dahi /curd
3 – Time to plate now. Pour all bhalle and curd into a serving dish. Add green chutney, tamarind chutney, chaat masala, and pudina-bhuna jeera masala all over
4 – This bhalla chaat is so inviting and droolworthy that you will not resist yourself to eat them to your heart’s content. Enjoy!😋❤️
YOU MAY ALSO LIKE A FEW MORE DROOLWORTHY CHAAT RECIPES
• PALAK PAPDI CHAAT/HARIYALI CHAAT
• PALAK PATTA CHAAT/LIP-SMAKING CHAAT DISH
