Few things to keep in mind before starting:

  • Soak the lentils for sufficient time i.e. minimum 5 hours to max. overnight so that they become soft enough to make fine paste with least amount of water.
  • Try not to use water while grinding the lentils. In case it becomes unavoidable, use chilled water only and that too miserly.
  • Make a fine paste of both the lentils one by one. Then mix them both.
  • The main part of preparing soft bhallas is to beat the lentil pastes together for a maximum of 10 minutes with your hands only. Do not use any spatula or spoon or anything else to beat the lentil paste. As the heat of your hands will help in aerating the batter.
  • Always beat the batter in one direction only. If you start beating it in clockwise direction, keep on doing it in the same direction else the air introduced inside the batter will vanish and your bhallas will turn out to be hard.
  • To know whether the batter has been beaten well or not, the batter will be having peaks just like beaten cream used for icing cakes. Take some of the beaten lentil batter in your hand and if you turn your hand down trying to make the batter fall off, it will not fall off easily and that is what is the required stage of aeration of your bhallas.
  • Another way to check for the batter is to take some room temperature water in a bowl, pour a very small amount of batter in it, if it floats then it confirms that the batter is ready to be fried.
  • Add salt to the batter just before frying the bhallas. If you keep the salted batter for long, it will start leaving moisture and start hampering the consistency of your batter.
  • Fry the bhallas on medium flame.
  • Let the fried bhallas cool down a bit before soaking them in hot water. Squeeze them a bit only and plate them.
  • The curd used for plating should be thick and sweet.

Ingredients:(for Approx. 24 bhallas)

  • Dhuli Urad dal(Split skinless black gram) – 2/3 cup
  • Dhuli moong dal(Split skinless green gram) – 1/3 cup
  • Salt – to taste
  • Raisins – 48 nos.(soaked)
  • Oil – for frying
  • Hot water – for soaking bhallas
  • Curd – 3 cups
  • Powdered sugar/Desi khand – 4 tbsp
  • Roasted cumin powder – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Green chillies – 1 to 2 (finely chopped)
  • Coriander leaves – a few(finely chopped)
  • Ginger – 1 inch (chopped finely length wise)
  • Pomegranate – to garnish
  • Tamarind chutney – as per taste
  • Green chutney – as per taste
  • Black salt – to taste

Method:

  • Soak the lentils separately overnight.
  • Grind them to a fine paste separately without using water. In case you need water, use chilled water only and that too miserly.
  • Mix the lentil pastes together and beat these with your hands only and that too in one direction. Refer the notes at the start of this blog.
  • Keep on beating the batter for a maximum of 10 minutes for proper aeration of the batter. Refer to the notes at the start of this blog.
  • Stiff peaks will develop in the batter just like beaten cream used for icing cakes. Now the batter is ready to make bhallas.
  • Add salt to the batter just before frying the bhallas.
  • Soak your fingers in water at room temperature, take small amount of batter over the fingers in one hand, shape it in a ball shape, put a few soaked raisins in the centre, cover the raisins with the batter and deep fry it on both sides till golden brown on medium flame. Fry all the bhallas in a similar way. This batter will make about 24 bhallas of average 2.5 inch dia size. Refer to the video attached.
How to shape and fry bhallas
  • You may even stuff your bhallas with finely chopped ginger & green chillies along with raisins.
  • Let the fried bhallas cool down a bit and then soak them in hot water for 20-30 minutes. Soak as many bhallas you need to consume instantly and store the rest(non-soaked ones) in an airtight container in refrigerator for future use. You may add salt and asafoetida powder to the water before soaking the bhallas for a nice flavour.
  • Meanwhile take thick curd and beat it. Add salt, red chilli powder, desi khand, roasted cumin powder, chopped green chillies, chopped coriander leaves and ginger julienne to the curd.
Curd with coriander leaves, cumin powder, red chilli powder, desi khand, salt, ginger julienne
  • Squeeze the soaked bhallas a bit to remove excess of water, Place them in a serving dish. Pour the prepared curd mix over the bhallas, sprinkle some roasted cumin powder, red chilli powder, some coriander leaves, black salt, tamarind chutney & green chutney.
  • Garnish with pomegranate seeds and enjoy the bhallas!
Dahi Bhalla

‘Cooking for our loved ones with love!’