Dhal Balls With Yogurt Recipes

DHAL BALLS WITH YOGURT

Steps:

• Place lentils in a sieve and rinse thoroughly under cold running water.
• Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.
• Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.
• Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.
• Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.
• Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds.
• Fry about 6 balls at a time 2 to 3 minutes, until golden brown.
• Drain on paper towels.
• Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with 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.