Name: Dahi Bhalla Chaat recipe by Nidhi Mer at BetterButter
Prep time: 300 min
Cook time: 30 min
Total time: 330 min
Yield: 6
Ingredients: Urad Dal 1/2 cup; Water for soaking 1.5 cup; Water for grinding 4 to 5 tablespoons; Cumin powder 1/2 tablespoon; Chopped ginger 1/2 tablespoon; Chopped green chillies 1/2 tablespoon; Salt as per your taste; Oil for frying; Water for soaking fry bhalls 3 cup; Curd 1 1/2 cup; Sugar 1/4 tablespoon; Tamarind chutney 3 tablespoons; Green chutney 2 tablespoons; Pomegranate arils 1 tablespoon; Chat masala 1/2 tablespoon; Roasted cumin powder 1/4 tablespoon; Red chili powder 1/4 tablespoon; Black salt 1/4 tablespoon; Sev 1 tablespoons

Ingredients Serving: 6

Urad Dal 1/2 cup
Water for soaking 1.5 cup
Water for grinding 4 to 5 tablespoons
Cumin powder 1/2 tablespoon
Chopped ginger 1/2 tablespoon
Chopped green chillies 1/2 tablespoon
Salt as per your taste
Oil for frying
Water for soaking fry bhalls 3 cup
Curd 1 1/2 cup
Sugar 1/4 tablespoon
Tamarind chutney 3 tablespoons
Green chutney 2 tablespoons
Pomegranate arils 1 tablespoon
Chat masala 1/2 tablespoon
Roasted cumin powder 1/4 tablespoon
Red chili powder 1/4 tablespoon
Black salt 1/4 tablespoon
Sev 1 tablespoons

Instructions

Rinse urad dal in water a couple of times. Then soak it overnight or atleast 4 to 5 hours.
Drain urad dal well
Add urad dal in grinder jar along with cumin powder. With the help of water make smooth paste. Don't add to much water.
Take the batter in a bowl.
Add salt, chopped ginger and chopped green chillies. Mix well
Stir the batter briskly for a couple of minutes. Brisk make the batter more light and fluffy.
To check a correct consistency. Take some water in a small bowl. Add 1 tablespoon batter in a bowl. The batter should float if the batter should not float. It mean the batter consistency is thin. You need to add some rice flour or suji.
Heat oil for deep frying. When oil become medium hot. Add spoonful batter in oil. Add according to the capacity of the kadai.
When they become light golden, turn them.
Fry the ballas till they become golden brown and crispy.
Drain on a paper towel.
Once all the ballas are done. Take 3 cup of water and add all the ballas in water.
Soak them for 15 to 20 minutes.
After soaking, take each ballas, flatten and press between your palms to remove the excess water.
Take chilled curd in a bowl. Beat the curd till smooth. Add 1/4 tablespoon sugar, roasted cumin powder and black salt mix well.
Put all the ballas in bowl. Add this curd.
Add tamarind and green chutney.
Sprinkle some chat masala and red chill power.
Garnished with pomegranate arils and sev.
Served immediately.

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