Dahi Bhallas Tangy Yogurt Balls Delight Recipes

DAHI BHALLAY / LENTIL BALLS IN YOGURT

Steps:

• Method to make bhallas: 1. Wash and soak both lentils and methi seeds in separate bowls for 6-8 hours or overnight. 2. Drain all the water, grind lentils and methi seeds in a blender by adding just about 1 tbsp of water as and when required. The amount of water that you will need will vary on how long your daal actually soaked. Start with 2 tbsp and then work your way up. You want to whip the daal in a blender and not food processor, so it aerates and become smooth and fluffy (read second paragraph in the post). 3. Remove ground lentil mixture in a bowl. Add salt, ginger juice, and black pepper. (To make ginger juice, grate 2″ ginger add 1 tbsp water, squeeze through a strainer). Whip up the lentil mixture for 5 minutes. To check whether your mixture is perfect or not, drop a pea size mixture in a cup of water, if it floats the mixture is perfect and ready to make vadas. 5. Heat oil in a frying pan. Reduce the heat to medium for even cooking. Dip your spoon in water and drop spoonfuls of lentil mixture in medium hot oil. Keep rolling the skimmer in oil to make the bhallas roll over and turn golden. Delicately lift lentil balls with a wok skimmer, draining as much oil as possible, and transfer them onto paper towel. Fry all bhallas until you use up the lentil mixture. At this point, depending on when you want to serve dahi bhallay, you can either freeze or refrigerate them for later or go to the next step for soaking in yogurt. 6. Soak 8 bhallas in lukewarm water for 5-7 minutes. Gently squeeze excess water from bhallas by pressing it between your palms and lay them in a flat serving bowl.
• To make seasoned yogurt: In a bowl, whisk yogurt with water or milk or butter milk until smooth (the yogurt has to be the consistency of cream). Season with salt, black salt and ground black pepper. Some people also add some sugar but I don't. Pour yogurt on the squeezed bhallas. Refrigerate for couple of hours or overnight. Before serving, spoon some sweet tamarind and green chutney. To finish, sprinkle red chili powder, cumin powder, chaat masala, black pepper, kala namak, sev (optional) and cilantro leaves.

DAHI BHALLAS (TANGY YOGURT BALLS) DELIGHT

Steps:

• For the bhallas:.
• Drain the black gram after it has been soaked for 2 hours in water.
• Add cumin, ginger, garlic and green chillies to the black gram.
• Mix well.
• Add water{very little} and grind this to a fine paste.
• Transfer to a mixing bowl, add salt and mix well.
• Shape into even sized balls about 1 inch in diameter each.
• Heat oil in a wok.
• Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
• Drain on clean kitchen paper towels.
• Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
• Now prepare the yogurt mixture.
• To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
• Mix well.
• Now, remove the bhallas from water.
• Squeeze out the excess water and add the bhallas to the yogurt mixture.
• Keep aside for 30 minutes.
• Take 1 tablespoons of oil in a pan.
• Add 1/2 teaspoons mustard seeds and allow to splutter.
• Once they stop spluttering, remove from heat.
• Add them to the yogurt mixture.
• Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
• Cover and refrigerate for 3 hours.
• Serve chilled.