सॉफ्ट दही भल्ले | Restaurant Style Dahi Bhalle with Masala | Sanjeev Kapoor Khazana

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 split skinless black gram in water for 3-4 hours.

Drain and blend soaked black gram with sufficient water until smooth and thick.

Transfer the blended mixture to a bowl and whip to incorporate air.

Mix in crushed black peppercorns, salt, red chilli powder, chopped raisins, ginger, and cashew nuts.

Heat sufficient oil in a deep pan.

Take small portions of the mixture and deep fry until golden brown and crisp.

Soak the fried bhallas in warm water mixed with asafoetida for 5-10 minutes.

Prepare sweetened yogurt by mixing yogurt with powdered sugar, roasted cumin powder, black salt, salt, and chaat masala.

Squeeze excess water from each bhalla and mix them into the yogurt mixture. Refrigerate until chilled.

Serve the bhallas topped with date and tamarind chutney, green chutney, and sprinkle with red chilli powder, roasted cumin powder, black salt, and chaat masala. Garnish with pomegranate pearls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens