Holi special Dahi Bhalle with Smokey effect

Name: Holi special Dahi Bhalle with Smokey effect
Cuisine: Indian
Ingredients: 1 cup urad dal; 1 tsp jeera/ cumin seeds; 1/5 tsp hing/asafoetida; 15-20 cashew nuts; to taste salt; as needed Oil to fry; 3 litre warm water; 1/2 tsp roasted jeera( cumin) powder; 1/8 tsp hing/asafoetdia; 2 drops ghee; to taste salt; 1 coal piece; 750 gm hung curd; 4 tsp sugar powder; to taste salt; 4 tsp jeera/ cumin seeds; 1/2 tsp roasted ajwain/ carom seeds; 4 dry red chillies; 1/2 tsp black Salt powder; 1/2 tsp aamchur ( dry Mango)powder; 1/4 tsp salt; 750 ml water; 150 gm khajoor/ dates; 40 gm imli/ tamarind; 2 tsp whole dry coriander seeds; 1 tsp whole jeera/ Cumin seeds; 3 tsp jaggery; 1 tsp sugar; 1/4 tsp red chilli powder; 1/8 tsp turmeric powder

Hema Kamdar @Hems

Mumbai

#Holi21
#cookpadindia
Try this recipe , your dahi bhalle will be super fluffy , soft , melt in mouth it's a guarantee.It will be super tasty too.

Hema Kamdar @Hems

Mumbai

#Holi21
#cookpadindia
Try this recipe , your dahi bhalle will be super fluffy , soft , melt in mouth it's a guarantee.It will be super tasty too.

Saved

Ingredients

For bhalle
1 cupurad dal
1 tspjeera/ cumin seeds
1/5 tsphing/asafoetida
15-20cashew nuts
to tastesalt
as neededOil to fry
For soaking bhalle
3 litrewarm water
1/2 tsproasted jeera( cumin) powder
1/8 tsphing/asafoetdia
2 dropsghee
to tastesalt
1 coal piece
For dahi
750 gm hung curd
4 tspsugar powder
to tastesalt
For masala
4 tspjeera/ cumin seeds
1/2 tsproasted ajwain/ carom seeds
4dry red chillies
1/2 tspblack Salt powder
1/2 tspaamchur ( dry Mango)powder
1/4 tspsalt
For sweet chutney
750 mlwater
150 gmkhajoor/ dates
40 gmimli/ tamarind
2 tspwhole dry coriander seeds
1 tspwhole jeera/ Cumin seeds
3 tspjaggery
1 tspsugar
1/4 tspred chilli powder
1/8 tspturmeric powder
to tastesalt
For green chutney
1 cuppudina/ mint leaves
1 cupcoriander leaves
5green chillies
1 tspginger
1/2 tspjeera/ cumin seeds
1 tspbarik sev or salted bundi
2 tsplemon juice
to tastesalt
3ice cubes
For decoration
handfulboondi
3 tspcoriander leaves

Saved

Steps

1

For bhalle batter:Soak urad daal at least for 4 hours.,grind it wirhout water and make medium batter, not so thick and not so thin. Add salt,hing,jeera powder.Beat it in one direction at least for 10 minutes, till its colour become lighter and light in weight.
2

For bhalle:Take small portion of batter on fingers stuff a cashew piece in it (so that it will be soft)and deep fry it,on medium flem, till its crispy and golden brown in colour.Let it cool completely.
3

Take 1 liter warm water in a bowl, add all cooled bhalle in it.Keep in it for 10 minutes. Change the water after 10 minutes.Keep bhalle in it for another 10 minutes,so that there will be very less oil in it.
4

For Smokey Effect
In anorher big bowl take 1 liter warm water,add hing,jeera powder, and pinch of salt. place a small still plate on it, burn a coal till it become red keep it on this plate add two drops of ghee and hing on it and immediately cover with lid.Squeeze all bhalles from water and keep in this masala water..Place a little heavy plate on bhallas so that all bhalle will deep in side the water.Soak at least for 3 hours..
5

For masala:
Dry roast jeera,ajwain,and dry chillies on slow flem.Then switch off flem and add other ingredients let it cool and crush with the help of belan
6

For Dahi:
Take hung curd in a bowl,add salt and sugar, stir it manually.Keep it in fridge
7

For mitha chutney:
Boil water add all ingredients in it and let it boil and let it thicken.Cool it Grind it.Strain it.
8

For Green Chutney:
Add all ingredients of chutney grind it,make a fine paste.
9

Essembling:
In a plate or a glass first add balle then dahi,then mitha chutney,then green chutney then again dahi and sprinkle masala on it.decorate with soaked bundi and Coriander leaves.