Dahi Bhalla is served as an Indian snack, however at my home this is best enjoyed as an accompaniment with chole bhature.. chana puri… veg pulao and even biryani.

I enjoy the bhallas crispy when assembled with curd, so I prefer not to soak them in water before hand. However one can go ahead and soak them in water for a few minutes after frying them. I’ve used a fifty fifty ratio or soaked urad dal and yellow moong dal to make the batter, you could also use urad dal for this. A perfect summer recipe to prepare as an accompaniment to any of your dish or you could just enjoy this as is.

Ingredients:

• 1 cup urad day soaked for 5 – 6 hours
• 1 cup moong dal soaked for 5 – 6 hours
• 1 tsp ginger chilli paste
• 1 tsp crushed coriander seeds
• 1 tsp crushed black pepper 
• Salt per taste 
• Oil for frying
• 2 cups whisked curd
• Sugar per sweetness desired
• Red chilli powder, cumin powder and coriander for garnish.

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Method:

• In a mixie grind both the dals with ginger chilli paste and salt.
• Remove in a bowl and add other seasonings and whisk for five to ten minutes till batter looks nice and fluffy.
• Heat oil in a kadhai.
• Fry the bhallas few at a time till nice and golden brown and remove on a kitchen absorbent.
• In a bowl, mix sugar with whisked curd and mix till sugar is dissolved.
• Assemble bhalla and sweet curd in a bowl, garnish with red chilli powder, cumin powder and coriander and refrigerate it. 
• Serve chilled while eating and enjoy with your meals!!!

Please Note:

• I have not soaked the bhallas after frying them,because I prefer them to be little crunchy if eaten immediately. If you wish you could soak them in water till it gets soft before assembling them.
• I have not used meethi or green chutney here. If you wish you may do so and replace sugar with meethi chutney.

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