Monday, 14 March 2016

Dahi Bhalla ( Version 2 ) ‪#‎sikandalouscuisine‬
A favorite in our home as in many I bet these soft and delicious bhallas are sure hit whenever served .You can make them in batches and freeze them , which is what we do at times at home . The recipe I am sure varies home to home , the essence remains the same.
200 Grams Urad Dal
4 Tablespoon Dhuli Mung Dal
Soak overnight.- Drain the dal and grind coarsely , you may not need to add water.To this batter add :
1/2 Teaspoon Cooking Soda.
A Dot of Hing.
1 Tablespoon Very Hot Oil.
In this version we dont add any ginger / chilies etc allowing dahi bhallas to pick up the flavors infused in dahi . We also dont add salt to the batter in this method . I don't know why though !

Nicely whip up the batter , allowing it to aerate, Allow it to sit covered ( if you have the time ) for 1 hour .
Heat oil in a kadhai , and gently with your hand semi cupped drop in the batter , or use a spoon.Gently fry til lightly colored.
Remove with a slotted spoon into a bowl of hot water and allow them to sit for a while before squeezing out the water and adding them to whipped flavored curd.
I add a dash of raw garlic paste , chopped green dhania , some salt , coarsely ground black pepper to the curd - Flavor it to taste .
I normally don't like adding chutney /sonth to my bhallas as that takes away from the delicious flavors of these delicate dumplings .
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