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Ingredients
For bhalle:
1/2 cup urad dal
1/2 cup chawla (blackeyed beans) dal
1 tbsp. green moong dal
1 tbsp. salt
Oil for deep fryingFor topping:
1/2 litre fresh curds
1 cup cold milk
2 tbsp. green chutney (refer chutneys)
3 tbsp. tamarind chutney (refer chutneys)
1 tbsp. coriander leaves finely choppedFor sprinkling:
red chilli powder
cumin powder
Salt
Sev (Optional)
Onion finely chopped (Optional)Method:
For bhalle:
- Wash and soak dals together for 4-5 hours or overnight.
- Grind to a smooth thick paste (preferably in stone grinder).
- Do not discard green skins of green moong dal. Grind along.
- Batter should be thick enough to put lumps in oil.
- Heat oil in a frying pan.
- When hot, let down dumplings the size of ping pong balls.
- Fry on medium heat, till very light brown.
- Drain, keep aside. Repeat for all batter.
- Take plenty of water in a large vessel.
- Add half the salt, dump in fried bhalles.
- Keep them soaking for 10 minutes.
- Drain out water. Add fresh water, drain, repeat 2 more times.
- Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
- Press out each dumpling, till water is squeezed out well.
- Place them in a bowl lined with a moist muslin cloth.
- Refrigerate covered for further use.
For topping:
- Beat curds and milk together till smooth. Chill.
To proceed before serving:
- Place 2-3 bhalles in individual bowls.
- Top with curds till covered.
- Drizzle some green and tamarind chutneys over curds.
- Sprinkle red chilli powder, cumin powder, salt to taste.
- Garnish with coriander, sev and chopped onions as desired.
- Serve right away.
Making time: Bhalle- 30 minutes
Other steps: 15 minutes (excluding soaking, grinding and chilling times)
Makes: 25-30 bhalles
Shelflife:
Unsoaked bhalle - 1 day
After soaking 6-7 hours, refrigerated
After topping etc. best fresh
Central Indian Fare Index
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