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Dahi Bhalle: Indian Snack Recipe
Dahi vada is a popular snack which is majorly prepared during the festive season. We all know that dahi vada is prepared with urad dal. However, there is a similar chaat recipe that is prepared in a similar pattern. It is the dahi bhalle. Dahi bhalle is a delicious Indian snack which is prepared using moong dal. Some people even use urad dal for preparing dahi bhalle.
Dahi bhalle are small and soft round balls which are dipped in plain water and not kanji water. So, the difference is there as both dahi vada and dahi bhalle taste different. However, the recipe is almost similar. As the five days long Diwali is going on, you can try this Indian snack recipe at home. Take a look.
Dahi Bhalle: Indian Snack Recipe
Preparation
time:
25
minutes
Cooking
time:
45-50
minutes
Ingredients
For batter
- Moong dal- 250 gms (soaked overnight)
- Salt- as per taste
For tamarind chutney
- Tamarind pulp- 1 bowl
- Water- ½ cup
- Salt- as per taste
- Sugar- 2tsp
- Red chilli powder- 1tsp
- Cumin seeds powder- 1tsp
Other Ingredients
- Curd- 100 gms
- Sugar- 4tsp
- Cumin seeds powder- 1tsp
- Red chilli powder- 1tsp
- Black salt- as per taste
- Oil- 1 cup
Procedure
- Grind the soaked dal into a fine batter without using water.
- Heat oil in a deep frying pan. When the oil is hot, make small balls of the dal batter and dip into frying pan.
- Fry till the vadas turn brown. Stir to allow even frying.
- In a deep bottomed container, fill water and then dip the fried balls into it.
- Meanwhile, strain curd and add little water. Into the thick curd, add sugar, salt, cumin seeds powder, red chilli powder and mix well. Keep it aside.
- Boil tamarind pulp with water in another pan. Add sugar, salt, red chilli powder and cumin seeds powder. Boil till the chutney thickens.
- Now, gently squeeze out 3-4 vadas and place them in a bowl. Pour curd and then add tamarind chutney.
- Sprinkle black salt, cumin seeds powder and red chilli powder. Serve.
Dahi bhalle are ready to eat. You can store the rest of the vadas in water for 2-3 days. Prefer chilled curd to make the chaat taste delicious.
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