INTRODUCTION
A traditional Punjabi snack Dahi Bhalla is very common home and street food. The spongy lentil (dehusked black gram) balls are added to thick yogurt and garnished with sweet and sour chutneys, pomegranate seeds and masalas. Bhalas are also used in Papadi Chaat and also eaten with Sambhar (as in Sambhar Vada).
INGREDIENTS
Dehusked and Split Black Gram Dal (Urad dal) – 400 gm
Water – To soak the Dal
Asafeotida – ¼ tspn
Cumin seeds – ½ tspn
Salt – as required
Yogurt – 200 ml per serving.
PREPARATION OF BHALAS
1. Soak the Dal in Water overnight. Grind the soaked dal in the morning to make a smooth but thick paste.
2. Let the paste rest for 2-3 hours for it to ferment a little.
3. Add asafeotida, cumin seeds and salt.
4. Mix the paste for 5-7 minutes to inculcate lots of air.
5. Deep fry teaspoonful mixture in hot oil to form fried balls.
6. While frying these will double in size. Turn these when required. Fry till golden and take out on an absorbent paper.
7. Let these cool for some time.
8. Soak these balls into lukewarm water for some time and squeeze excess water and oil with the help of your palms.
9. Bhalas are ready to be garnished with yogurt, sweet chutney and mint chutney.
HOW TO SERVE
To 200 ml of thick yogurt add salt, teaspoon of sweet chutney, teaspoon of mint chutney. Then add 2-3 soaked and squeezed bhalas.
GANISH
1. Garnish with some garam masala and coriander leaves.
2. Top it with some chopped green onion shoots.
3. Adding Pomegranate seeds on top gives it another dimension.
4. Add some crushed papadi and sev on top for an extra crunch.
5. You can even add roasted peanuts for a bite.
6. For an international taste add roasted pecans or pinenuts.
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