Dahi Bhalla Recipe

Gluten free Bhalla (Black Matpe dumplings) in yogurt, a favorite of street vendors. Choose low fat yogurt for reduced calories

Ingredients

Bhalla

1. Uncooked Decorticated split Black Matpe (Dhuli Urad Dal): 1 Cup
2. Salt: ¼ teaspoon

3. Baking soda: pinch
4. Deep fryer with vegetable oil at 350º F

Dahi Sauce

1. Dahi Yogurt: 2 Cups
2. Finely chopped fresh Cilantro: 2 Tablespoons 
3. Finely chopped fresh ginger: ½"
4. Dry roasted cumin seed crushed: 1 teaspoon
Dry roast whole cumin seeds on a hot griddle till they emit aroma and turn brown. Grind them into a powder using blender or a coffee grinder
5. Salt to taste
6. Cayenne pepper to taste.

Garnish

1. Tamarind Chutney : 2 Tablespoons

2. Finely chopped fresh cilantro: 2 Tablespoons

Method

Bhalla

1. Wash and rinse Dal. Soak in plenty of water overnight.. 
2. Drain and grind Dal as a smooth batter. Stir in salt and baking soda.
3. Preheat deep fryer oil to 350º F.

4. Use a 2 ounce tablespoon. Drop spoon full of batter in the fryer and let it cook till the color is light golden brown. Repeat till all the dumplings have been fried.

5. Put the fried dumplings in water for 5 to 10 minutes

6. Remove dumplings and squeeze out water. Set them aside.

Dahi Sauce

1. Beat Dahi with a fork to make it into smooth batter

2. Stir in Cilantro, ginger, roasted cumin, salt and pepper.

Assembly

1. Arrange Bhalla on a serving platter.

2. Pour Dahi sauce over Bhalla

3. Pour Tamarind Chutney over Dahi

4. Top with chopped cilantro.