Dahi Bhallas are soft deep-fried lentil dumplings served with smooth beaten curd and sprinkled with light spices & chutney for aroma and tongue tingling flavours - perfect as appetizer or any-time snack. These can be served with or without papdi.
Prep Time: 5 hours or Overnight soak time
Cooking Time: 30 mins
Serves: 4
Ingredients
For Bhallas◦ Black Gram Lentil (without skin) 125 grams
◦ Pinch of asafoetida
◦ 1/2 tablespoon Ginger-Green Chilli paste (optional)
◦ Salt as per Taste
For frying
◦ Wok & Oil of your choice
For Garnish & assembling
◦ Sweet tamarind chutney
◦ Chilled Curd
◦ 2 tablespoon powdered sugar (optional)
◦ 1 tablespoon Red Chilli powder
◦ 2 tablespoon Cumin powder
◦ Chopped coriander leaves
◦ Pomegranate arils
◦ 1/2 tablespoon Black Salt
Method
Step 1
Soak Lentil for at least 5 hours or overnight.
Step 2
Mix lentil, asafoetida, Ginger-Green Chilli paste, salt and little water. Put these in a blender and grind to create a smooth batter. The paste should have thick consistency and should be free from any broken lentil pieces.
Step 3
Whisk batter briskly for a 4-5 minutes. This will make the paste light and fluffy.
Step 4
Heat oil in a wok and deep dry lemon-sized batter balls on medium flame. Once these turn golden-brown, take these out and put them in a bowl filled with lukewarm water
Step 5
Soak these balls for 6-7 minutes till oil drops start floating and balls turn soft
Step 6
Take the balls (bhallas) out of water and gently press to remove excess water. Keep these aside.
Step 7
Beat curd with powdered sugar , Cumin powder, Red Chilli powder, and Black Salt until smooth
Step 8
Pour the curd mixture on bhallas and garnish with coriander leaves, and Pomegranate arils
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