Dahi Bhalle Recipe | Appetizers | Pakistani Recipes | Moong & Maash Dal Bhalle | Hina Barkat.

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer in protein.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is sweeter and often more affordable.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can be a milder alternative.

Soak Moong Dal and Masse Dal in water for 4-6 hours or overnight.

Drain the soaked dal and blend it with garlic and a little water to make a smooth batter.

Heat oil in a deep pan over medium heat until shimmering.

Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes per side.

Remove the fried vadas and drain on paper towels.

In a bowl, whisk yogurt and milk until smooth and creamy.

Chop boiled potatoes and onion, and mix with green chili, salt, red chili powder, coriander powder, cumin seed powder, and chaat masala.

Soak the fried vadas in warm water for 10-15 minutes to soften.

Gently squeeze out excess water from the vadas and place them on a serving plate.

Spread the yogurt mixture over the vadas generously.

Add imli ki chutney to taste.

Garnish with fresh cilantro and a sprinkle of cumin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens