Dahi Bhalle - Indian Street Food Delight

Ingredients

Coriander leaves

2 tablespoons, finely chopped

Chat masala

1 teaspoon

Red chilli powder

1/2 teaspoon

Cumin powder

1 teaspoon

Mint chutney

2 tablespoons

Tamarind chutney

2 tablespoons

Yogurt

2 cups, beaten

Salt

to taste

Asafoetida

a pinch

Green chillies

2, finely chopped

Ginger

1 inch piece, grated

Moong dal

1/2 cup

Urad dal

1/2 cup

Oil

for deep frying

Instructions

1. Soak urad dal and moong dal in enough water for at least 4-5 hours.
2. Drain the soaked dals and grind them to a smooth paste using minimal water.
3. To the ground paste, add finely chopped green chillies, grated ginger, a pinch of asafoetida, and salt. Mix well to form the fritter batter.
4. Heat oil in a deep pan. Once the oil is hot enough, drop spoonfuls of the batter into it and fry until they turn golden brown and crispy.
5. Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
6. Soak the fried fritters in warm water for about 10-15 minutes, then gently squeeze out the water and arrange them on a serving plate.
7. Whisk the yogurt with salt and cumin powder until smooth. Pour it over the fritters.
8. Drizzle the mint and tamarind chutneys over the yogurt.
9. Finally, sprinkle red chilli powder, chat masala, and chopped coriander leaves over the top.
10. Chill the Dahi Bhalle for at least an hour before serving to let the flavors meld together.