Dahi Bhalla is a sweety, tangy dish prepared using lentil fritters and served with layers of Yogurt and exotic chutneys.
Time Required: 25 Minutes + Soaking time
1 Cup split Black Gram with the husk/split Black Gram without husk
Oil for deep-frying
3 Cups Curds/Yoghurt
1tsp Roasted Jeera powder
½ tsp Red Chili Powder
1tbsp Sweet Chutney
1tsp Green Chili Chutney
Chopped Coriander Leaves
Kala Namak/Black Salt to taste
Soak Black Gram for 2 hours. Grind to a paste. Add Salt and mix well. Heat Oil in a kadai/pan. Drop tablespoons of batter in it and fry until light golden. Remove on to a kitchen towel. The Bhallas are ready. Dip the Bhallas in warm water for 2 minutes and squeeze out each one of them and arrange in a plate as shown in the picture below.
Add Salt and Sugar to Curds and mix well. Pour this over the Vadas and sprinkle Chili powder and Jeera powder over them. Add Sweet Chutney over them and garnish with Coriander leaves and serve.