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dahi bhalla recipe | dahi bhalla | dahi vada

                        Dahi Bhalla/Vada Intro: Let's make Dahi Bhalle! Dahi Bhalle, Dahi Vade So, the thing is... The recipe is very si...

                       Dahi Bhalla/Vada


Intro:

Let's make Dahi Bhalle! Dahi Bhalle, Dahi Vade So, the thing is... The recipe is very simple,  We sometimes get the proportions and ratios wrong So I thought...Let's make 'Dahi Bhalle'!


Start:

In today's times, we talk about 'super foods' And when we discuss 'super foods', we talk about fermented foods a lot And come to think of it, Dahi Bhalla or Dahi Vada Is in a way.

The prime example of fermented food Because...On one hand you have curd Which contains lactic acid fermented from lactose And on the other hand, you have fermented lentils And a dish made by combining these two fermented products Is Dahi Vada!

 So essentially, you could consider this the ultimate Indian super food! And today, unfortunately, we are taking lessons in fermentation from the West It's a very simple recipe. 

There's no rocket science to it anyway Isn't it? So... The most important thing in this are, The Lentils! These should be soaked for at least 6 to 7 hours Moong Dal (Split, Husked Mung Beans) and Urad Dal (Split, Husked Black Gram) separately soaked So,One part 'Moong' to four parts.

'Urad' It is important to use this combination of 'Urad' and 'Moong' 'Urad' makes it fluffy, while 'Moong' lends 'body' So, Adding some Moong is necessary.

 You can actually just make it with Urad Dal also Mixing Moong to it is not absolutely compulsory If you wish, you can make it just with Urad Dal also The thing is, North Indians prefer that hint of Moong Dal Some even add Chana Dal (Split Chickpeas) to this.

 You could also add soaked Chana Dal But...:4/ 1:5 ratio is important! All right? Don't add too much water Biggest mistake! We feel the mixer isn't grinding it well, We add water to the soaked Dal And then things get complicated Most common mistake is that.


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dahi bhalla

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We feel it won't grind properly, And we add too much water in the very beginning We start out making 'Dahi Bhalla', end up making 'Pakodiyan' Done! Now, a step more important than the mixer.

 The mixer only grinds, The actual making of 'Dahi Bhalla' happens in a 'Paraat' (Kneading/Mixing Plate) So, if you have one, take a big 'Paraat' or a plate Take one of those and... Then brace yourself for a 5 minutes workout! 

A light sprinkling of water because my batter is a bit stiff If your batter is the right consistency, you need not add water Now, just note the consistency of the batter If I lift the batter.

 It can be shaped into a ball in the palm  Which means The batter has to be this thick  You could even make the batter slightly thinner, If it becomes too thin, you will end up with 'Dahi Pakodi' and not 'Bhalle' Now, work on this for 5 minutes.

Work to incorporate air in this batter You could grind the batter as fine as possible I keep it a bit chunky This gives it a 'bite' Nice! See...It has turned shiny and gained volume Now, how will you know when it's ready? To test the batter, take a bowl.

 Fill it with water After filling the bowl with water, Take a small piece of batter and drop it. Like so... See...It's not sinking. It rises to the surface Which means... We are good to go! Don't waste the batter Only salt Nothing else ok? Only salt! Almost done. 

After grinding the Dal, some people let it rest to ferment and turn sour So that the batter rises You could do that if you wish But if you want to make North Indian style Dahi Bhalla, Then all you have to do is incorporate air in the batter And then fry it immediately Without wasting time.

 Just like Imarti(traditional Indian sweet) batter is whisked, it is important to whip the Dahi Bhalla batter All right? No rocket science, is it? Just a bit of workout When Lentils are soaked, fermented or germinated, It's nutritional properties increase 12 times!

 The nutritional property of lentils increases 12 times once they germinate or ferment The second and most important thing Your body digests it easily and quickly And that's why whenever you are cooking.

 I always say that night time is very important When you soak an ingredient overnight It becomes easy to digest Secondly, it's nutritional value increases Moral of the story is; Pre-soak! Because...soaking is good for you! 

Now we are making the filling Stuffed Dahi Bhalle must have a filling! There you go! In goes the ginger The oil is ready Apply water to your hands After that... Now remove the desired amount of batter.

Now see...this consistency of the batter This consistency is very important Everything depends on it If you achieve this consistency, Then you qualify as a Dahi Bhalla Halwai (specialist cook) Now... Once this batter is ready.

Stuff the filling in it Once you place the filling mix, fold the batter over it All right? The uniqueness is that finger impressions should be on it So, now that we have the finger impressions.

We will fry it Simple No rocket science here! For Dahi Bhalle, the flame needs to be high So use the biggest burner Because the Bhalla is cold and has high water content As soon as you add it to the oil, the temperature of the oil drops.

 So therefore, Gradually, add only a few at a time and use the largest burner available Simple...Easy! And just like that, Dahi Bhalla will be ready Here... See the stuffing is perfect. That's all there is to it! Add all these Gujiyas to warm water These are also known as 'Dahi Gujiya' This is called 'Dahi Gujiya' in Lucknow.

See...It's shaped like a Gujiya The stuffing inside It's like a Gujiya on the outside and has a stuffing inside 'Dahi Gujiya' Or...'Stuffed Dahi Bhalle' Warm the water and add salt, red chilli powder and some tamarind chutney to it Not too much .

Just a little bit of tamarind chutney And sugar That is important See, if we talk about origins, Then people have different stories about how and where the Dahi Bhalla originated As far as Vada or Dal Vada is concerned.

 Vada originated primarily in South India But... The combination of Vada and Curd as in Dahi Bhalla Is North Indian And it is said that Dahi Bhalla as we know it today, first started in Benaras  There are two reasons for this which you could believe.

Firstly, the temperature of Benaras Allows fermentation It allows the lentils to ferment And secondly, It is said that there was a Halwai in Benaras Who had ground lentils to make Cheelas (savoury pancakes) or to make a filling The lentil mix fermented He was worried that the fermented lentil mix would go bad So he fried some in oil.

 To prevent the fermented lentils from going bad That is when they turned into fluffy Bhallas He then dipped them in curd and served them with the famous chutney of Benaras Whether the story is true or not; it's an interesting one! 

Cooking is not rocket science, is it? All you have to do is soak some lentils overnight, this weekend So, if Saturday is a holiday, soak some lentils on Friday night You will have Dahi Bhallas ready for lunch Whip the batter in the morning.

Then fry the Bhallas Then soak them in water for sometime Add to curd and set aside for 1.5 hour, And you will have Dahi Bhallas ready for lunch .


Outro:

So this weekend, I have a plan for you! And yes...I have one more plan I will request you to press the notification button down there Which you will then press You will then press the bell icon It is important to stay in touch, isn't it? This weekend we made Dahi Bhalla. What are we cooking next weekend? Let's go!


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