Name: Dahi Bhalla- made from 3 lentils recipe by Aditi Bahl at BetterButter
Prep time: 720 min
Cook time: 15 min
Total time: 735 min
Yield: 10
Ingredients: For Bhalla:; Udad Dal:1 cup; Moong Dal: 1/2 cup; Chana Dal: 1/2 cup; Ginger: chopped 1 tbsp; Green Chillies : chopped; Raisins: 2 tbsp; Dahi:; Dahi/Curd: of 1 ltr milk home made/or 1Kg market bought; Cream :1/2 cup; Sugar : 2 tbsp; Garnish:; Sev : ½ cup; Mixed Bhel/All in one namkeen (optional): ¼ cup (chili or salted as per preference); Ginger: Slivers 2 tbsp; Coriander Leaves: 2-3 tbsp; Pomegranate Seeds: 3 tbsp /Optional; Roasted Cumin Powder: ½ tsp; Chaat Masala/Mixed masala: a pinch or two.; Salt : Just little as Bhalla and dahi are both seasoned.; Red chili powder: 2-3 pinch

Ingredients Serving: 10

For Bhalla:
Udad Dal:1 cup
Moong Dal: 1/2 cup
Chana Dal: 1/2 cup
Ginger: chopped 1 tbsp
Green Chillies : chopped
Raisins: 2 tbsp
Dahi:
Dahi/Curd: of 1 ltr milk home made/or 1Kg market bought
Cream :1/2 cup
Sugar : 2 tbsp
Garnish:
Sev : ½ cup
Mixed Bhel/All in one namkeen (optional): ¼ cup (chili or salted as per preference)
Ginger: Slivers 2 tbsp
Coriander Leaves: 2-3 tbsp
Pomegranate Seeds: 3 tbsp /Optional
Roasted Cumin Powder: ½ tsp
Chaat Masala/Mixed masala: a pinch or two.
Salt : Just little as Bhalla and dahi are both seasoned.
Red chili powder: 2-3 pinch

Instructions

Soak the Dals for minimum 2 hours if you are preparing at a short notice.Otherwise, soak the dals a day before for about 4-5 hrs.Then drain excess water if any and just grind the dals with 2-3 tbsp of water to ensure a thick paste.
Grind to a fine paste.
Leave it in a warm place to ferment overnight.
In the morning, Beat the fermented mixture nicely until fully and looks bit pale in colour. The fermentation will not look like double in size, but the taste does enhance.
Add grated or chopped ginger, green chillies, salt and raisins. Mix well and fry small balls on medium flame.
Once, fried take a bowl full of water and put the bhallas straight into the water from the kadai/wok.
If you are making them ahead of time, then keep then aside and soak them in warm water an hour before serving.
How to plate: Take a bhalla at a time and squeeze and drain the excess water with your hands. Place them in the serving dish. Pour the thick creamy curd over it.
The bhallas soak a bit of curd so make sure you put enough to have a bit extra curd for individual serving.
Garnish with imli chutney, green chutney(optional),salt, mixed masala or chaat masala,red chili powder,bhuna jeera, sev, all in one namkeen ,pomegranate seeds, ginger slivers.
Enjoy these chatpata melt in mouth bombshell. It’s a all time hit for any occasion.

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