Dahi Bhalla – Dahi Vada – Popular Indian Street Food Chaat – Summer Special

Ingredients

• 1 cup Urad Dal
• 1/4 cup Yellow Moong Dal
• 2 cups Chilled Yogurt
• 1 Green Chili
• 1/2 tsp Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 2 tsp Powdered Sugar
• 1 tsp finely Chopped Fresh Coriander
• 1 tsp fine besan sev
• 1 tsp Pomegranate Seeds

Steps

1. Wash the Urad Dal and Moong Dal, then soak them in water for 8 hours. Drain the water, transfer the lentils to a blender jar, add the green chili, and grind into a fine paste. Let the batter rest for 1 hour, then whisk it by hand until it becomes light and fluffy. Add salt to taste.
2. Heat oil in a deep pan (kadhai) over medium heat. Fry the bhallas until they turn a golden-brown color. In a separate large pan, heat a sufficient amount of water and add salt to taste.
3. Once the fried bhallas have cooled down, soak them in the hot water. Once the bhallas have softened, remove them from the water. Whisk the chilled yogurt thoroughly, then mix in the salt and powdered sugar.
4. Place the soaked bhallas on a serving plate, pour the chilled yogurt over them, and sprinkle with red chili powder and roasted cumin powder. Garnish the Dahi Bhallas with fresh coriander, fine besan sev, and pomegranate seeds on top, then serve.