Moong dal dahi bhallas

Name: Moong dal dahi bhallas
Yield: 10-12 servings
Cuisine: Indian
Ingredients: FOR MOONG DAL BHALLAS:; 1 1/2 cups moong dal/split mung bean dal; 1/4 cup urad dal (split black gram dal, deskinned); 2 green chilies/jalapenos, finely chopped; 1 tsp grated ginger; Few coriander leaves, finely chopped; 2 tablespoons grated coconut or coconut slivers (optional); to taste Salt; as required Oil for deep frying; FOR THE DAHI MIXTURE:; 3 cups dahi/curd/yogurt (must not be sour); 2 tbsp powdered sugar (or to taste); to taste Salt; 1-2 teaspoons roasted jeera/cumin powder; 1/2 teaspoon red chili powder/cayenne; To SERVE:; as required Tamarind chutney; as required Green coriander chutney; some Roasted jeera powder; as per taste Red chili powder; as per taste Chaat masala powder; as required Finely chopped coriander leaves/cilantro; OPTIONAL GARNISH:; as required Boondies/deep fried chickpea dough balls; as required Pomegranate pearls

Vanitha Bhat @cook_10017275

Moong Dal Dahi Bhallas or Dahi Vadas are deep fried lentil dumplings in a creamy yogurt sauce, best enjoyed with tamarind and green coriander chutneys!

Vanitha Bhat @cook_10017275

Moong Dal Dahi Bhallas or Dahi Vadas are deep fried lentil dumplings in a creamy yogurt sauce, best enjoyed with tamarind and green coriander chutneys!

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Ingredients

10-12 servings

FORMOONG DAL BHALLAS:
1 1/2 cupsmoong dal/split mung bean dal
1/4 cupurad dal (split black gram dal, deskinned)
2green chilies/jalapenos, finely chopped
1 tspgrated ginger
Few coriander leaves, finely chopped
2 tablespoonsgrated coconut or coconut slivers (optional)
to tasteSalt
as requiredOil for deep frying
FORTHE DAHI MIXTURE:
3 cupsdahi/curd/yogurt (must not be sour)
2 tbsppowdered sugar (or to taste)
to tasteSalt
1-2 teaspoonsroasted jeera/cumin powder
1/2 teaspoonred chili powder/cayenne
To SERVE:
as requiredTamarind chutney
as requiredGreen coriander chutney
someRoasted jeera powder
as per tasteRed chili powder
as per tasteChaat masala powder
as requiredFinely chopped coriander leaves/cilantro
OPTIONAL GARNISH:
as requiredBoondies/deep fried chickpea dough balls
as requiredPomegranate pearls

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Steps

1

TO MAKE THE BHALLAS:
Wash and soak moong dal and urad dal for at least 2 hours.
2

After 2 hours, drain and blend fine to a smooth paste (without using any water or sprinkle a bit to make the blender run).
Remove the batter to a bowl. Beat this mixture either by hand or using a hand blender for a few minutes until the batter is light and fluffy.
3

You can test it by dropping a small portion in a bowl of water. If it floats, then your batter is ready to be fried.
Add in the rest of the ingredients: water, green chilies, cilantro, grated/slivered coconut, salt, sugar, roasted cumin powder and red chili powder. Stir to combine.
4

TO FRY THE BHALLAS:
Heat oil for deep frying.
Once the oil is hot, drop small portions of the batter into the hot oil and fry on medium heat until brown and crispy. Make sure the oil is not too hot as then the outside may turn brown but the inside will still be uncooked.
Fry all the batter and drain on oil-absorbent paper lined plates.
5

Soak them in some hot water for at least 15 to 20 minutes minimum; make sure they are all submerged. The longer you soak, the softer they become!
6

Meanwhile, prepare the curd or yogurt mixture.
7

TO MAKE THE YOGURT SAUCE:
Beat yogurt with a whisk or spoon to make it smooth.
Add in the rest of the ingredients: water, salt, sugar, roasted cumin powder and red chili powder. Stir to combine.
Do a taste test and adjust the seasonings. Keep aside.
8

TO ASSEMBLE DAHI BHALLAS:
After the bhallas have soaked well, remove and squeeze well to remove all the water. Be gentle so as not to break the vadas.
Dunk these in the prepared yogurt sauce and give it a good mix.
Dilute with a little water if needed as the bhallas will tend to soak up the liquid.
Chill in the fridge until serving time.
Just before serving, garnish with the spice powders, cilantro, pomegranate pearls, boondi and chutneys. Serve with more chutneys on the side.
9

Notes
The more the bhallas soak (in the hot water and yogurt sauce) the softer they get.
You can make this with only urad dal or only moong dal too!
If you do not like it sweet, omit the sugar.
For a south Indian flavor, omit the sugar and jeera powder and instead of using the tamarind and green chutneys, stir in a seasoning/tempering of mustard and curry leaves (in coconut/or any cooking oil).