Dahi Bhalla

Ingredients

For preparing Vadas"

Black gram lentil - 1 cup, urad dal without skin, washed, soaked for 3 hours

Yellow moong dal - 2 tbsps, soak for 2 hours (optional)

Ginger - 2″ piece

Green chilies - 2 to 3

Salt to taste

oil for deep frying

To prepare dahi bhalla chaat:

Fresh curd - 2 cups, thick yogurt (it should not be sour)

Water - 1 1/2 to 2 cups

Powdered sugar - 1 1/2 heaped tbsps

Red chilli powder - 1 heaped tbsp, approx

Roasted cumin powder - 1 heaped tbsp, apporx

Chaat masala powder -1 heaped tbsp, approx

Pomegranate seeds - 1/2 cup

Green chutney - 3/4 cup, approx

Sweet tamarind chutney - 3/4 cup, approx

Sev for garnish

Fresh coriander leaves for garnish

Method

Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase.

 Add very very little cold water while grinding. (approx 2-3 tbsps). Remove to a wide bowl. 

Using your hand or hand beater, beat the batter for a good 5 mts till it is airy and light.

Pre-heat oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the 

hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.

Remove these deep fried vadas into a bowl of luke warm water and place them in it for a 

mt. Remove and gently press between your palms so that excess water oozes out. Keep 

them aside.

Finish making vadas with the rest of the remaining batter and put them in water like you did 

for the earlier batch, remove excess water and keep aside.

Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp 

cumin pwd and salt to taste.

Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the 

vadas, covering them completely.

Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place 

them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli 

chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, 

fresh coriander leaves and pomegranate seeds.