Dahi Bhalla is a popular form of chaat and its origin has always been a matter of debate. Not much has been mentioned about it in popular history, although almost all chaats are believed to have their source in some or the other by lanes of old towns.
One of the most convincing links to the history of Dahi Bhalla can be traced back to the Mughal Cuisine. Mughals and their lifestyle left a strong impact on our palates. It was believed that in the 18th Century, the Mughal Khansamas prepared this delight in the Mughal Kitchens using curd, herbs and spices to improve the digestion. As per a few experts, the water following through Yamuna canals was not good enough to prepare food, thus it was necessary to use other alternatives to cook, and curd was a better substitute for water. In fact, the addition of spices to chaats, made these delicacies a great delight for improving the metabolism.
Thus, the likes of Chaats and Dahi Bhalls were created to keep diseases at bay. However, this fact too has been a matter of debate for many historians and food experts.
HOW TO MAKE DAHI BHALLA AT HOME
Prepared with a fusion of ingredients, this dahi bhalla recipe happens to be the best dish you can treat your loved ones with on a joyous festival. This curd dish makes for a nice summer dish, which is easy to digest and is a delectable amalgamation of spicy green chutney and sweet tamarind chutney, served with some freshly chopped coriander and green chilies. This traditional recipe holds a special place in North Indian households. Yoghurt is a rich source of probiotic bacteria, which helps in fighting major bowel issues and eases the digestion process. Besides, it also kills bad bacteria that causes indigestion.
Ingredients of Dahi Bhalle
- 1/2 cup soaked urad dal
- 2 teaspoon finely chopped,peeled ginger
- 1/2 teaspoon chopped cashews
- 1/2 teaspoon grated coconut
- 1/4 cup milk
- 1/2 teaspoon powdered cumin
- 1 tablespoon sweet tamarind sauce
- 1 handful pomegranate seeds
- 1 teaspoon Refined oil
- 1 pinch powdered asafoetida
- 1 chopped green chilli
- 1/2 teaspoon Raisins
- 1 cup yoghurt (curd)
- 1 dash sugar
- 1/2 teaspoon black salt
- 1 tablespoon green chutney
- 1 leaves chopped coriander leaves
- 2 pinches salt
- Step 1
Dahi Bhalla is a sumptuous dish, made with curd and some easily available spices and veggies. Here’s a simple way of preparing this delectable and healthy recipe: Drain the dal and transfer to a grinder. Add asafoetida powder, ginger, green chillies and salt.
- Step 2
Grind to a smooth batter and keep aside. Add little water if desired during grinding. Mix cashew nuts, raisins, coconut and a pinch of salt in a bowl. Add this to the batter and mix well. If you are a spice lover, you can add finely chopped green chilies or else you can use a pinch of red chilli powder to spice up the fluffy bhalla.
- Step 3
Take a deep frying pan, heat oil over medium flame. Add spoonful of the batter into the hot oil. Fry until the vadas (bhallas) become crisp and golden. Take a plate, put some paper towels or tissue papers to drain the excess oil. Then, drop these bhallas in a bowl of water for 10 to 20 minutes.
- Step 4
Meanwhile, whisk the yogurt, milk and sugar in a bowl. Squeeze excess water from the bhallas and transfer them to a bowl. Pour the yogurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. To make it more eye-grabbing, garnish it with some freshly chopped coriander and green chilies.
- Step 5
Pour the yogurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top. Garnish with pomegranate seeds and finely chopped coriander leaves. Serve chilled.
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