Dahi Bhalley

Ingredients

For Bhalley

• 1C urad daal
• pinch of asafoetida
• Salt to taste
• 1/4 tsp ajwain
• Salt to taste
• Oil to fry

For Dahi

• 4C Yogurt
• 1 tsp chili powder
• 1 tsp roasted cumin powder
• 1/2 tsp garam masala
• Salt to taste

For Garnishing

• 2 green chillies chopped
• 1 tsp ginger juliens
  
• freshly chopped coriander

Method
For Dahi
1. Blend the yogurt until smooth.

2. Refrigerate.

For Bhalley
1. Wash and soak the daal overnight.

2. The process of grinding should be done in small steps because the mixture gets thick and sticky and refuse to spin in grinder so keep mixture thick enough with as little water as possible. I usually do it in 3 or 4 parts adding 1 tsp water and stirring it slightly in the grinder.

3. Keep the mixture aside and add asafoetida, ajwain and salt to taste.

4. Now whip the mixture giving continuous motions in one direction only.

5. To test if bhalley are ready to fry, drop little mixture in the bowl of water. If it rises to the top, it is ready and if not again give a whip for next 2 to 3 minutes.

6. Heat oil in a deep fryer and drop spoonfool of mixture and fry until golden brown.

7. Drain on absorbent paper.

8. Drop bhalley in warm/hot water for 4 to 5 minutes.

9. Take out one bhalla at a time out of water and squeeze it hard between palm of your hands.

10. Keep Aside.

Serving
1. Add bhalley in blended yogurt.

2. Add salt, cumin powder, chili powder and garam masala.

3. Garnish with Green chillies, ginger juliens and freshly chopped coriander.


Serve as side dish with any sabji at luch or dinner or have it as snack with tamarind chutney.