And over the period of time this dahi bhalla has become one of my regular pick up or eat out whenever I am on that way. And when I moved to Chennai, I hardly found 1-2 chat shops near to my place and the chat served over there was not upto my taste….
senses or loved ones.
- 1 cup Urad dal/Split white lentils
- 2 tbsp. Roasted Gram flour
- ½ tbsp. Ginger-Green chili paste
- 1 cup thick fresh Curd/Yogurt
- ¾ cup Water
- ½ tbsp. Sugar
- ½ tbsp. Rock salt
- ½ tbsp. Chat Masala
- ¼ tbsp. Roasted Cumin powder
- Pinch of Salt
- ½ cup Imli Chutney/Sweet Tamarind Chutney
- 2 tbsp. fresh minced Coriander/Mint leaves, for garnish
- 1 tbsp. Sev/Boondi, optional
- 2 tbsp. Pomegranate seeds, for garnish, optional
- Wash and soak urad dal with enough water for 3-4 hours. Drain water from dal and grind to smooth paste by adding 2-3 tbsp. of water of required.
- Take this batter into a wide bowl and whisk in salt, roasted gram flour, ginger-green chili paste. Whisk for 3-4 minutes, until the batter is smooth and airy.
- In the meantime, heat enough oil for deep frying. When the oil is hot enough to deep fry, then slowly drop down spoonful of batter into the oil.
- Fry till they turn nice golden. Drain onto kitchen tissue. Keep a bowl of water ready and drop down fried bhalle into the water. After 1-2 minutes gently squeeze the bhalle to remove the excess water and set aside.
- Repeat the process to complete the batter. Now start making the dahi mixture to assemble the chat.
- In a bowl beat in curd to remove lumps. Now add water, salt, sugar, chat masala, rock salt and roasted cumin powder. Beat for 2-3 minutes until everything is combined. Chill this in fridge till use.
- To serve, add 2-3 bhalle (depending on the size of the serving bowl) to a serving bowl and top with chilled above made curd/dahi mixture.
- Above it pour 2-3 tbsp. of imli chutney and garnish with boondi and fresh minced coriander leaves or mint leaves.
- Serve chilled by adding lots of love.