This recipe for Dahi Bhalle is twisted for more reasons than one! Dahi Bhalle is a very popular chaat and is made of fried lentil dumplings served in yoghurt. It is often prepared in many Indian homes during the festival of Holi. My version has been heavily modified and is therefore twisted!!
This Holi, I wanted to try out something...well, holi related. So, after a brief search online, I decided to try my hand at making some Dahi Bhalle. But, I am not one who can follow elaborate recipes. I need them to be quick enough to finish up within the short while that my toddler takes his nap!
This recipe of Dahi Bhalle is inspired by the recipe at Indianfoodforever. I call it twisted because there are too many twists to this recipe, in the sense that, it is heavily modified according to the ingredients I had in stock, my unique palate and of course, my convenience!
INGREDIENTS
For the Bhalle
1 cup MTR Dosa Mix
1 green chilly (finely chopped)
1 tsp finely chopped ginger
Salt to taste
Water
For the stuffing
2 tsp cashewnuts (chopped)
1 tsp raisins
¼ tsp red chilli powder
A generous pinch of chaat masala
Salt
For the Dahi
2 cups curds (yoghurt)*
1 tsp sugar
½ tsp salt
1 green chilli (very finely chopped/minced)
1 tsp cumin(jeera) powder
1 tsp chaat masala
Garnishing
Corriander leaves
Red chilli powder
Cumin powder
METHOD
1. Place all the ingredients for the bhalle in a
bowl and mix to form a soft but somewhat firm paste.
2. For the stuffing, roast the cashewnuts until
lightly brown, add to it the remaining ingredients, mix well and keep aside.
3. Make the bhalle as follows:
· Place a piece of cling
film onto a flat surface (or you can even use a clean plastic bag cut out into
a sheet). Lightly brush it will oil.
· Then take a tablespoon
full of the paste and place it on the cling film. Dip your fingers in a little
oil and pat the mixture into a round shape.
· Place some of the
stuffing in the center of this circle and then fold the cling film to form a
semicircle of the mixture.
·
Carefully open the cling
film and seal the edges of the semicircle.
· Heat oil in a pan. When
hot, place the bhalla onto it along with the cling film. Then gently pull away
the cling film.
· Place 3-4 bhalle in this
way and cook until the bottom surface turns golden brown. Cook covered for a
couple of minutes and then then flip them over and cook until the other side
turns golden brown.
· Remove the bhalle and
place in bowl of water for 20-30 minutes. (Don’t oversoak – they will fall
apart!)
·
Remove the bhalle and
squeeze gently between your palms and then arrange on a serving dish.
4. For the Dahi, mix together all the ingredients
and beat them together lightly. (If the mixture is too thick, add a little
milk)
5. To serve, pour the dahi onto the bhalle, garnish
with red chilli powder, cumin powder and chopped coriander.
6. Refrigerate for at least half an hour before
serving.
Since my Bhalle's turned out a bit bigger than I would have liked - I turned a couple of them into Deconstructed Dahi Bhalle!!
Well, I don't know for sure what Dahi Bhalle should taste like, but hubby and I enjoyed them on our Holi holiday! It was fun making them and they got done in a jiffy. I wanted to try out some Thandai too, but... well, maybe another day! You don't need a festival to enjoy a nice glass of Thandai! Do you? ;)
Well, I don't know for sure what Dahi Bhalle should taste like, but hubby and I enjoyed them on our Holi holiday! It was fun making them and they got done in a jiffy. I wanted to try out some Thandai too, but... well, maybe another day! You don't need a festival to enjoy a nice glass of Thandai! Do you? ;)
Did you do anything special this Holi? I would love to hear about it. And please do share this recipe if you liked it... OR even if you didn't like it, but you know somebody who might!! :P
Thanks for reading...
Stay connected with Helping the Homemaker for many more recipes and useful articles relating to home matters. Don't ever miss out on our posts: Subscribe to Helping The Homemaker by Email. We know you hate spam and will never send you any.