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 frying
• 1/2 litre - fresh curd
• 1 cup - cold milk
• 2 tbsp - green chutney
• 3 tbsp - tamarind chutney
• 1 tbsp - coriander leaves finely chopped
• For sprinkling:
• Red chilli powder
• Cumin powder
• Salt
• Sev
• Onion, finely chopped

How to Make Dahi Bhalle (Dahi Vade)

• For bhalle:
• Wash and soak dals together for 4-5 hours or overnight
• Grind with very little water to a smooth thick paste
• Do not discard green skins of green moong dal. Grind along.
• Batter should be thick
• Heat oil in a frying pan.
• When hot, drop dumplings into hot oil
• Fry on medium heat, till very light brown.
• Drain, keep aside
• Take plenty of water in a large vessel.
• Add half the salt, dump in fried bhalles.
• Keep them soaked for 10 mins
• Drain out water. Add fresh water, drain, repeat twice
• 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 curd and milk together till smooth. Chill.
• To proceed before serving:
• Place 2-3 bhalles in individual bowls.
• Top with curd till covered.
• Drizzle some green and tamarind chutneys over curd.
• Sprinkle red chilli powder, cumin powder, salt to taste.
• Garnish with coriander, sev and chopped onions as desired.
• Serve