Dahi Bhalle – Small vadas of spicy urad dal batter deep fried and served with yogurt and served drizzled with sweet date chutney and green chutney. A Sanjeev Kapoor recipe
• Skinless Split Black Gram soaked for 3-4 hours 3/4 cup
• Yogurt 4-5 cups
• Green chillies 2
• Salt to taste
• Oil to deep fry
• Ginger 1 inch stick
• Rock salt (sendha namak) 1 teaspoon
• Sugar 2 tablespoons
• Sweet date and tamarind chutney as required
• Green chutney as required
• Red chilli powder as required
• Roasted cumin powder as required
Drain and grind urad dal with very little water till almost smooth.
Transfer into a bowl and whisk for 2-3 minutes. Finely chop ginger and green chillies and add to the batter along with salt and whisk again.Add a little water to adjust consistency. Heat sufficient oil in a kadai.
Keep sufficient water in another bowl. With a wet spoon take some batter and drop it into medium hot oil and deep fry till completely cooked and golden brown. You can also do this with damp fingers. Meanwhile whisk yogurt till smooth.
Add salt, rock salt, sugar and mix well. Keep in the refrigerator to chill until use.
Drain the bhalle and dip them in the water in the second bowl for a few minutes. Squeeze the bhalle to remove excess water and dip them in the yogurt.
Lift the bhalle from the yogurt and put them into serving bowls. Pour some yogurt over, drizzle sweet date and tamarind chutney and green chutney. Sprinkle a little red chilli powder and cumin powder and serve.