Full written recipe for Dahi Bhalla

Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 5-6 people

Bhalle
Ingredients:
• GREEN GRAM | मूंग दाल 1/2 CUP
• BLACK GRAM | उरद दाल 1 CUP
• WATER | पानी 2-3 TBSP / AS REQUIRED
• SALT | नमक TO TASTE
• RASINS | किशमिश 1/4 CUP
• CUMIN SEEDS | जीरा 1 TSP
• GREEN CHILLIES | हरी मिर्च 1-2 NOS. (CHOPPED)
• GINGER | अदरक 1 INCH (GRATED)
• WATER | पानी AS REQUIRED (LUKEWARM)
• SALT | नमक A PINCH
• ASAFOETIDA | हींग 1/2 TSP
Method:
• Wash the dals well & soak them separately for upto 5-6 hours.
• Once soaked, drain the water & wash them again, now add the urad dal in a mixer grinder jar & grind it into a fine paste, make sure that you use minimal water, transfer the paste into a large bowl & then grind the moong dal in the same way & transfer it into the same bowl.
• Further add salt & mix it well using your hands until both the dals have combined.
• Once the dals have mixed you will need to whisk the mixture really well for 8-10 minutes, the mixture should become fluffy & pale, you can either do it by moving your hand in a circular up & down motion or by using a whisk.
• To check if the mixture is ready, scoop up some of it in a spatula or a spoon & flip it upside down, the mixture should not drop.
• Once you have whisked the mixture add the rasins, cumin seeds, green chillies & ginger & gently mix all the ingredients in the batter.
• Before frying the bhallas, make the water that you will be needing to soak the bhallas after frying, in a large bowl, add lukewarm water, salt & asafoetida & mix it well.
• Now to fry the bhallas, heat oil in a kadhai until its moderately hot or if you have a thermometer, the temperature of the oil should be 170 C.
• Dip your hands in ice cold water & scoop out some batter then drop it carefully in the oil, then immediately splash the bhallas with hot oil so that they puff up nicely.
• Fry over medium high heat until light golden brown, once they turn light golden brown remove them from the hot oil using a spider & then immediately transfer them into the water that you prepared for soaking the bhallas, let them soak for 4-5 minutes or until they sink.
• Once soaked, remove the bhallas from the water & gently squeeze them in your hands to remove all the excess water.
• Your bhallas are ready.

Dahi Bhalla masala
Ingredients:
• CUMIN SEEDS | जीरा 5 TBSP
• BLACK PEPPERCORNS | काली मिर्च 2 TBSP
• SPICY RED CHILLIES | तीखी लाल मिर्च 4-5 NOS.
• CAROM SEEDS | अजवैन 1 TBSP
• BLACK SALT | काला नमक 1 TBSP
• CHAAT MASALA | चाट मसाला 1 TSP
• SALT | नमक 1/2 TSP
Method:
• Set a pan on high flame & heat it nicely, turn the flame down to low once it’s hot enough & then add the cumin seeds, dry roast the cumin seeds until they turn dark.
• Once the cumin seeds turn dark, transfer them into a plate.
• In the same pan add black peppercorns, spicy red chillies & carrom seeds, dry roast these spices on low flame until fragrant & then transfer them into the same plate as the cumin seeds & cool them down completely.
• Add the spices into a mixer grinder once cooled down & also add black salt, chaat masala & salt, grind it into a fine powder.
• Your dahi bhalle masala is ready.

Seasoned Curd
Ingredients:
• CURD | दही 2 CUPS
• POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
• BLACK SALT | काला नमक 1/2 TSP
Method:
• Place a sieve over a large bowl & add the curd along with the remaining ingredients into the sieve.
• Now mix all the ingredients well while passing it through the sieve, this process will make your curd extremely smooth & velvety.
• You dahi for dahi bhalle is ready.
Assembly:
• SOAKED BHALLE | सोक्द भल्ले
• DAHI BHALLA MASALA | दही भल्ला मसाला
• TAMARIND CHUTNEY | इमली कि चटनि
• MINT CHUTNEY | पुदीना की चटनि
• SWEET CURD | मीठा दही
• DAHI BHALLA MASALA | दही भल्ला मसाला
• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर
• TAMARIND CHUTNEY | इमली कि चटनि
• MINT CHUTNEY | पुदीना की चटनि
• SOAKED BOONDI | सोक्ड बूंदी
• POMEGRANATE | अनार

Link for Hari Tikhi Chutney - https://youtu.be/sGHpPi0zYvc?t=272
Link for Meethi Chutney - https://youtu.be/sGHpPi0zYvc?t=39

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