Nafees Dahi Bhally

Dahi Bhally Ingredients

Dahi Bhallay require a total of 4-5 hours for their preparation along with 30 minutes of cooking time. The ingredients for making the Bhalla are

  • Urad daal (1/2 cup)
  • 4 table spoons of moong daal
  • 5 cups of water
  • Few tablespoons of water for grinding process
  • ½ teaspoon of cumin seeds
  • Salt (As required)
  • Oil (for frying)

Ingredients for Green Chutney

  • 1 cup coriander leaves
  • 2-3 green chillies
  • ½ inch chopped ginger
  • ½ teaspoo lime or lemon juice
  • Salt (as required)
  • 1-2 water teaspoon

Ingredients for Tamarind Chutney

  • Seedless Tamarind (1/2 cup)
  • Water (1.75 cups)
  • Ginger powder (1/2 teaspoon)
  • Asafeotida (1 Pinch)
  • Cumin Seeds (1/2 teaspoon)
  • Red Chili Powder (1/4 teaspoon)
  • Jaggery (6-8 table spoons as required)
  • Black salt or Rock salt
  • 1 table spoon Oil

Other Ingredients

  • 2 cups fresh yoghurt
  • Pomegranate arils (1/3 cups)
  • Sweet Chutney (1/3 cup)
  • Green Chutney (1/3 cups)
  • Papdils (20- 25)
  • White Chickpeas (1/2 cup Cooked)
  • Potato (1 large, boiled, and chopped)
  • Chaat Masala (as required)
  • Roasted Cumin Powder (as required)
  • Red Chili Powder (as required)
  • Black Salt (as required)
  • Water (for soaking)

Nafees Dahi Bhally Recipe

Preparation of Sweet Tamarind Chutney

Tamarind chutney is prepared by soaking the tamarind in water for a night or for at least 4-5 hours in a bowl. The pulp of tamarind is squeezed in the pan and then it is stained and kept aside. Oil is heated in a small pan and at a low flame cumin seeds are added until they crackle. Asafoetida, red chili powder, and ginger powder are added and then it is stirred and the strained tamarind pulp is added. The mixture is cooked for 2-5 minutes and then after the addition of salt and jiggery, it is cooked for another 4-5 minutes. The mixture begins to thicken and the chutney is allowed to cool down. When it is cool enough it is stored in an air tight jar.

Preparation of Green Chutney

The ingedients of green chutney are all grinded together with water in the blender, and then it is kept in a bowl.

Batter Preparation

The urad and moong daal are rinsed with water and then soaked in water for either overnight or for 4-5 hours. These are drained and then chopped ginger is added along with water in small portions making all the ingredients make a smooth and fluffy batter. The batter should not be grainy when touched and the consistency should be maintained so that the Bhallas remain crispy. In the next step take oil in a deep pan and when the oil is heated medium, you need to add spoonful of batter to make the bhalla. When they are turned to crisp golden color, remove them and then dry all the oil. Similarly fry all the bhalla by maintaining the heat so that they are cooked completely and are not raw in the medium. Soak all the bhalla in water for 20-25 minutes and drain the water when they are soft.

Serving the Dahi Bhalla

Two cups of chilled curd is taken in a bowl and then eat it till it is smooth and then place the bhalla in the curd gently without breaking them. Mix them in a small sized bowl and add all other ingredients in it like the boiled potato cubes, boiled white chickpeas, pomegranate arils, tamarind chutney, green chutney, and spice powders. Place the bhalla in small separate bowls and you can also add more curd if required. Serve them chilled with the garnish of red chili powder, green chutney, tamarind chutney, coriander leaves, and Chaat masala.

 

 

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