Mini Dahi Bhalla

Name: Mini Dahi Bhalla
Total time: 2100 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 250 gm urad dal; 1.25-1.5 cups water for soaking; 2 inch ginger; 3 green chilli; 6-7 tbsp water for grinding; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1/2 tsp saunf; 1/2 tbsp salt or to taste; 3 cups curd; 1/3 cup tamarind chutney; 1/3 cup green chutney; 2 tbsp Chaat masala; 2-3 tbsp roasted cumin powder; 2-3 tbsp red chilli powder; 2 tbsp black salt or to taste; 2.5 cups water for soaking bhalle; 1-2 cups sev

Amrita Chakroborty @amrita_95

Surat

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Amrita Chakroborty @amrita_95

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Ingredients

35 minutes

20 servings

250 gmurad dal
1.25-1.5 cupswater for soaking
2 inchginger
3green chilli
6-7 tbspwater for grinding
1/2 tspcumin seeds
1 pinchasafoetida
1/2 tspsaunf
1/2 tbspsalt or to taste
3 cupscurd
1/3 cuptamarind chutney
1/3 cupgreen chutney
2 tbspChaat masala
2-3 tbsproasted cumin powder
2-3 tbspred chilli powder
2 tbspblack salt or to taste
2.5 cupswater for soaking bhalle
1-2 cupssev

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Steps

35 minutes

1

Soak urad dal overnight or for 5-6 hours. Drain the water. Add urad dal to grinder jar along with ginger, green chilli and water. Make a smooth fluffy batter.
2

Transfer the batter into a large bowl add cumin seeds, saunf, asafoetida. Brisk stirring makes the batter more light and fluffy. Rest for 10-15 minutes.
3

Heat a kadai with oil for deep fry8. Add salt into the batter and mix well. When the oil becomes medium hot add small amount of batter in the oil. Fry the fritters till they become golden and crispy.
4

Once all the bhallas are done with frying then add the bhallas to the lukewarm water. Soak for 30 minutes. Take each bhalla and flatten and press between your palms to remove excess water.
5

Take chilled curd in a bowl and whisk it till smooth. Now gently please these bhallas in the curd. Now you can keep the bhallas with the curd in the fridge.
6

Place 2 -3 bhalla with the curd in a serving plate. Add more curd if required. Add green chutney, tamarind chutney, spices and garnish with sev.