Crispy Square Bhalla (lentil fritters) submerged in sweetened yogurt, topped with lip-smacking chutneys, chaat masala, crispy papdi, and fresh salad. Enjoy the burst of flavors in every bite of this delectable Dahi Bhalla Chaat.
Course: Appetizer, Side Dish, Snack
Author: Hirra Pervaiz
To Make Bhalla (Baray)
1cupDal MashUrad Dal dhuli, split & dehusked black gram lentil, soak for 4 to 6 hours
1/ 2CupDal Moong(split & dehusked mung beans ,Split yellow lentils ) soak for 4 to 6 hours
1tspGreen Chilli Chopped
1 1/2tspRed Chili crushed
1-2TbspWater or as needed
To Soak Bhalla (Baray)
To Make Flavoured Yogurt
1tspred chili powder
1/2tspCuminroasted and crushed
To Make Dahi Bhalla Chaat Yogurt
To Assemble Dahi Bhalla Chaat
Sweet Tamarind Date Chutney
Spicy Mint Corriander Chutney
2Potatoesboiled and cubed
1/2CupPhulki (mini gramflour dumplings)
1/4CupCabbage, very thinly sliced
1/4CupOnion, thinly sliced
1/4CupRed Radish, thinly sliced
Fresh Corianderfor garnish
To Make Bhalla (Baray) Batter
Soak the Lentils: In a large bowl soak the lentils in enough water for about 4-6 hours.
Make the Batter: Drain the soaked lentils and them to the blender. Add ginger, green chilies, salt, red chilies powder, and water. Blend until smooth.
Transfer the blended batter into a wide bowl. Add baking soda and using your hand, a whisk or a hand beater, beat the batter for about 5-10 minutes until it is light and airy. The batter should be fluffy but thick pouring consistency. It will also double in size.
Pro Tip: The secret to making soft and spongy bhalla is beating the lentil batter to aerate it.
To check if the batter is ready, drop a small ball of batter in a bowl of water. If it floats, the batter is ready.
To Make Square Bhalla (Baray)
Prepare the Steamer: In a big pot add water and bring it to a boil. lower the heat and let it simmer, place the steamer in the pot. Grease the square ramekins with cooking spray or oil.
Steam the Square Bhallas: Now pour the batter (about 2 Tbsp) in the ramekin and place it in the steamer. Let cook for about 5-8 mins, the batter will start rising. Insert a toothpick, if it comes out clean, it is cooked. Repeat until all the batter is used.
Shallow Fry the Bhalla: In a frying pan heat oil on medium heat. Fry the steamed square bhallas until golden on both sides, and crisp. Pro Tip: Drain bhallay on kitchen paper and let them cool completely.
Soaking the Bhalla (Baray)
Now soak the steamed-fried bhallas in lukewarm water for about 15 mins. The square Bhallas will double in size as they soak water.
Prepare Flavoured Yogurt: While the bhallas are soaking in lukewarm water, prepare the flavored Yogurt by mixing together salt, red chilli powder, cumin powder, and milk.
After 15 mins, take out the bhallas from water and genly press it between your plam ti squeeze out excess water.
Now place the square bhallas in the flavoured yogurt and refrigerate for 30 mins.
Assembling the Dahi Bhalla Chaat
Whisk the thick yogurt and the salt and sugar. The yogurt should be thick and of pouring consistency. Add the boiled potatoes and phulki in the yogurt and mix. Pour half the yogurt in the serving dish.
Take out the square bhalla from the refrigerator and place it in the serving dish. Pour the remaining yogurt over it (if needed).
Drizzle some mint coriander chutney, some sweet tamarind chutney (as per taste), sprinkle chaat masala powder.
Garnish with cabbage, onion, red radish, papdi, fresh coriander, and pomegranate seeds. Enjoy!
Soak the lentils in enough water for atleast 4-6 hours or overnight
If you forget to soak the lentils, soak them in warm water for 2-3 hours
Use a combination of both Dal Maash and Dal Moong for soft Bhallas
Don't add too much water when grinding the daal. It should be a thick paste.
Whisk the batter for 8-10 minutes until it's fluffy and light in color
Steam the Bhallas for healthy version
Store the bhallas in a ziplock back and refrigerate for 2-3 days or freeze for upto 3 months.
Pakistani Style Dahi Bhalla (Baray) https://ticklethosetastebuds.com/pakistani-style-dahi-bhalla-chaat-with-a-twist/