Dahi Bhalla Chaat
Soft lentil fritters drenched in creamy yogurt and topped with sweet and spicy chutneys
Nutrition
Estimates per serving (recipe yields 10).
- Calories
- 95
- total 950
- Protein
- 6g
- total 60g
- Carbs
- 14g
- total 140g
- Fat
- 2g
- total 20g
- Fiber
- 4g
- total 40g
Total for recipe; 95 kcal per serving from source
Ingredients
- 0.75 cup split skinned black gram lentils
- 3 tbsp split yellow lentils
- 1 piece fresh ginger
- — green chili pepper
- 0.75 tsp salt
- 1 tbsp water
- — vegetable oil
- — water
- 2 cups yogurt
- 0.50 tsp sugar
- 0.25 cup tamarind chutney
- 2 tbsp mint cilantro chutney
- 0.50 tsp roasted ground cumin
- 0.25 tsp Kashmiri red chili powder
- — fresh cilantro
Equipment
- large bowl
- blender
- wok
- bowl
- serving bowl
Instructions
Soak the Lentils
Wash 0.75 cup split skinned black gram lentils and 3 tbsp split yellow lentils in a large bowl a few times until water runs clear.
Soak overnight. In a pinch, soak in warm water for 4 hours .
Make the Batter
Drain the soaking water. Add 1 piece fresh ginger , green chili pepper , 0.50 tsp salt , and the lentils to a blender .
Grind on low to medium speed to form an almost smooth batter. It should be thick and of dropping consistency. Add 1 tbsp water at a time if needed for blending. Transfer to a large bowl .
Whip the batter vigorously with a spoon or ladle until light and fluffy.
Fry the Vada
Heat vegetable oil in a wok or kadhai over medium-high heat. Test by dropping a single drop of batter — it should rise to the top immediately. Then reduce to medium heat.
Dip a large spoon in water, take batter, and drop into the hot oil. Keep pouring oil over the vada with a ladle. When golden brown on one side, flip.
When both sides are done, remove to a bowl lined with paper towels to absorb excess oil. Fry in batches without overcrowding.
Soak the Vada
Soak the fried vada in lukewarm water for 15 minutes . They will double in size and become very soft.
Gently press each vada between your palms to remove excess water.
Assemble
Whisk 2 cups yogurt with 0.25 tsp salt and 0.50 tsp sugar . Add a little water or milk if too thick.
Place the softened vada in a serving bowl . Pour yogurt over them until covered.
Drizzle 0.25 cup tamarind chutney and 2 tbsp mint cilantro chutney over the top. Sprinkle 0.50 tsp roasted ground cumin and 0.25 tsp Kashmiri red chili powder .
Garnish with fresh cilantro and enjoy.
View Cooklang Source
---
title: Dahi Bhalla Chaat
description: Soft lentil fritters drenched in creamy yogurt and topped with sweet and spicy chutneys
author: Meeta Arora
servings: 10
prep time: 10 minutes
cook time: 30 minutes
tags: [indian, chaat, vegetarian, street-food]
cuisine: Indian
difficulty: medium
nutrition-calories: 950
nutrition-protein: 60g
nutrition-carbs: 140g
nutrition-fat: 20g
nutrition-fiber: 40g
nutrition-note: Total for recipe; 95 kcal per serving from source
---
== Soak the Lentils ==
Wash @split skinned black gram lentils{0.75%cup}(urad dal) and @split yellow lentils{3%tbsp}(moong dal) in a #large bowl{} a few times until water runs clear.
Soak overnight. In a pinch, soak in warm water for ~soaking{4%hours}.
== Make the Batter ==
Drain the soaking water. Add @fresh ginger{1%piece}(1 inch), @green chili pepper{1}, @salt{0.5%tsp}, and the lentils to a #blender{}.
Grind on low to medium speed to form an almost smooth batter. It should be thick and of dropping consistency. Add @water{1%tbsp} at a time if needed for blending. Transfer to a #large bowl{}.
Whip the batter vigorously with a spoon or ladle until light and fluffy.
> Test readiness: drop a small ball of batter in a bowl of water. If it floats immediately, the batter is ready.
== Fry the Vada ==
Heat @vegetable oil{} in a #wok{} or kadhai over medium-high heat. Test by dropping a single drop of batter — it should rise to the top immediately. Then reduce to medium heat.
Dip a large spoon in water, take batter, and drop into the hot oil. Keep pouring oil over the vada with a ladle. When golden brown on one side, flip.
When both sides are done, remove to a #bowl{} lined with paper towels to absorb excess oil. Fry in batches without overcrowding.
== Soak the Vada ==
Soak the fried vada in lukewarm @water{} for ~vada soak{15%minutes}. They will double in size and become very soft.
Gently press each vada between your palms to remove excess water.
== Assemble ==
Whisk @yogurt{2%cups}(chilled) with @salt{0.25%tsp} and @sugar{0.5%tsp}. Add a little water or milk if too thick.
Place the softened vada in a #serving bowl{}. Pour yogurt over them until covered.
Drizzle @tamarind chutney{0.25%cup} and @mint cilantro chutney{2%tbsp} over the top. Sprinkle @roasted ground cumin{0.5%tsp} and @Kashmiri red chili powder{0.25%tsp}.
> Refrigerate for 1-2 hours so the vada soak in the yogurt.
Garnish with @fresh cilantro{}(chopped) and enjoy.