Dahi Bhalla

As I have mentioned in some few posts, my father worked in Yemen. We had a beautiful community there, with people from all over the world nearby. We used to entertain each other with parties and this meant that I was able to taste a lot of different cuisines.

Though I didn’t know the value of it back then, I started wishing to have a lot of the dishes I had tasted. One such dish belonged to Almas Aunty. I didn’t know the name of the dish, just that I distinctly remember the taste of it. The brilliant spread Almas Aunty used to make for every party was something we all looked forward to.

So the thought of that dish Almas Aunty served us, was always at the back of my head but somehow I didn’t think of asking or getting the recipe. Then one day while going through Famidas Instagram feed I saw a dish and I thought this might be the one Almas Aunty made. Then while talking to her my friend Noorie suggested that it must be the Paksitani version of our Dahi Vada. That’s when I got to know there is a dish like that. I am so thankful to Noorie for letting me know about that! I searched the recipe and tried the recipe of Cooking with Asifa. And absolutely loved it.

I don’t think we are going to be making Dahi vada anytime and Dahi Bhalla is the way forward! It’s light as cotton, and the dahi flavoured with the chutneys is an absolute delight! This is a must try recipe.

Dahi Bhalla

Lejna

Make these delicious light as cotton lentil fritters soaked in yoghurt and topped with sweet and savoury chutneys.

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Prep Time 10 mins

Cook Time 20 mins

Soaking and Resting 8 hrs 40 mins

Total Time 9 hrs 10 mins

Course Appetizer, Snack

Cuisine Pakistani

Servings 6 servings

Ingredients

  

• ½ cup Moong dal
• ½ cup Urad dal
• Salt as per taste
• 1 tsp Baking powder
• 2 nos Whole red chilli
• 2 tsp Cumin seeds
• 2 tsp Ginger garlic paste
• 3 nos Green chilli
• Oil for frying

Topping

• 5 cups Yoghurt
• ½ cup Mint chutney
• ½ cup Tamarind chutney
• 2 tsp Cumin powder

Instructions

 

• Soak both the dals together for atleast 8 hours or overnight.
• Wash and drain the dals. Grind them to a coarse paste without adding too much water.
• Now add all the ingredients and grind to a thick smooth paste. Add salt and whisk well with a beater for 5 minutes. Rest the batter for 15 minutes. Now again whisk it well for another 5 minutes.
• Heat oil in a kadai.
• Take the batter in a spoon and with another spoon gently push the batter into the oil. This will ensure you get even shaped fritters.
• Fry the fritters on medium heat, stir often. Fry until they turn golden brown, this will take around 8-9 minutes on medium heat. Remove fried fritters on a paper towel.Repeat until all the batter is finished.
• Once the fritters are cooled, drop them into a bowl of water at room temperature. Soak them for 20 minutes. After 20 minutes, take each fritter and squeeze gently between your palms to drain water.
• Arrange the fritters in a large shallow vessel.
• Add little salt and ½ a cup water to the yoghurt and beat it till it's smooth. Pour the yoghurt on top of the soaked fritters. Allow it to sit for a while before serving.
• Just before serving top the dahi bhalla with mint chutney and tamarind chutney. Sprinkle the cumin powder all over.
• Relish your delicious dahi bhallas.

Keyword Dahi Bhalla, Dahi Wade, Lentil Fritters, Mint Chutney, Tamarind Chutney, Yoghurt