DAHI BHALLA
Iam back with yet another snack ,a chaat to be precise with a lots of yogurt.A rich,creamy and cooling snack which can be a meal in itself.With tingling sauces and the fresh coriander leaves as garnish,this one is hard to resist.I used to have it at a small outlet in Karol Bagh,New Delhi where I grew up.It used to be so soft,without having to push it to your mouth.Iam always on the lookout of something new and tasty.This one chaat witll please people of all ages.This is a north indian cousin of thayir vadai but with different seasonings and to please your kids.Specially during summer time,this is a real treat as you can make it in advance and keep it in fridge and serve chilled.Chaat varieties are loved by all,so for this summer don’t waste an oppurtunity to try this.
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 cup urad dal
- 2 green chilli
- to taste salt
- water to immerse
- 1 cup yogurt Thick (beaten)
- to taste salt
- 1/2 tsp red chilli Powder
- 1/2 tsp chaat masala Powder
- 1/2 tsp Cumin / Jeera Powder
- 1 tsp Green Chutney
- 1 tsp Sweet Chutney
- sev Omapodi/ to sprinkle
- a few coriander leaves
Ingredients
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- Soak urad dal in water for an hour.Drain and adding green chillies grind to a smooth batter.Add salt and mix.
- Drain and adding green chilles add to a blender.
- Grind smoothly.
- Heat oil in a kadai and drop in small balls to deep fry.
- Take them out.
- Immerse them in hot water so that they become spongy.
- In a bowl take yogurt and beat it well.Add salt,cumin powder,red chilli powder,chaat masala.
- Add bhallas now after squeezing water from them.
- Add green and sweet chutneys.
- Add coriander leaves and sprinkle some more chaat masala,red chilli powder and cumin powder on top as a sprinkling.
- Enjoy super chilled with omapodi/sev garnishings.
Notes
- You can garnish with pomegranate seeds as well.
- Adding amchur/mango powder also adds to the flavour.Always serve chilled.
- Increase the spice level of chutney if you want.
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