होली special दही भल्ले recipe

Ingredients

• 1 cup Split Yellow Moong Dal (washed and soaked for 2 hours)
• 3 cups Water (for soaking the dal)
• 1 inch piece Ginger (peeled and roughly chopped)
• 3 pieces Green Chilies (deseeded for less heat, roughly chopped)
• 1 tsp Salt (to taste)
• 0.25 tsp Asafoetida (Hing) (pinch)
• 0.5 tsp Cumin Seeds (roasted)
• 2 cups Plain Yogurt (Dahi) (unsweetened, full‑fat for creaminess)
• 2 tbsp Sugar (Khanda or Powdered Sugar) (adjust sweetness to taste)
• 0.5 tsp Black Salt (Kala Namak)
• 0.5 tsp Red Chili Powder
• 0.5 tsp Roasted Cumin Powder (Bhuna Jeera)
• 0.5 tsp Chaat Masala
• 2 tbsp Pomegranate Seeds (fresh arils)
• 0.25 cup Aloo Bhujia (store‑bought crunchy snack)
• 2 cups Vegetable Oil (for deep frying, medium‑high heat)
• 2 tbsp Tamarind Pulp (soaked and strained)
• 2 tbsp Jaggery (or Brown Sugar) (grated)
• 0.5 cup Water (for chutney)
• 0.25 tsp Fennel Seeds (Saunf)
• 0.25 tsp White Salt
• 1 cup Coriander Leaves (Cilantro) (packed, washed)
• 0.5 cup Mint Leaves (packed, washed)
• 2 cloves Garlic (peeled)
• 1 piece Green Chili (for green chutney) (adjust heat)
• 0.5 tsp Salt (for green chutney)
• 2 tbsp Water (for green chutney)

Instructions

1. Soak the Moong Dal

   Rinse 1 cup split yellow moong dal under running water and soak in 3 cups water for 2 hours until the beans soften and swell.

   Time: PT2H

2. Grind the Dal Batter

   Drain the soaked dal. Transfer to the blender, add 1 inch ginger and 2 green chilies. Grind to a smooth batter without adding water; the mixture should be thick but pourable.

   Time: PT5M

3. Whisk the Batter

   Pour the batter into a mixing bowl. Whisk vigorously for 10‑12 minutes until the batter becomes light, airy and slightly fluffy.

   Time: PT12M

4. Season the Batter

   Add 1 tsp salt, ¼ tsp asafoetida, and ½ tsp roasted cumin seeds. Mix gently for 2 minutes until evenly incorporated.

   Time: PT2M

5. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan. Heat over medium‑high flame until the oil reaches about 180°C (350°F).

   Time: PT2M

   Temperature: 180°C

6. Fry the Bhalle

   Spoon small portions of batter into the hot oil. Fry until they turn golden‑brown and puff up, about 2‑3 minutes per side. Remove with a slotted spoon onto paper towels.

   Time: PT10M

   Temperature: 180°C

7. Soak Fried Bhalle

   In a large bowl combine 1½ cups water, ½ tsp salt and a pinch of asafoetida. Gently place the fried bhalle in the liquid and let them soak for 15‑30 minutes until they become soft and spongy.

   Time: PT15M

8. Prepare Sweet Tamarind Chutney

   In a small pan combine 2 tbsp tamarind pulp, 2 tbsp jaggery, ½ cup water, ¼ tsp hing, ¼ tsp fennel seeds, ¼ tsp black salt, ¼ tsp white salt, ¼ tsp roasted cumin seeds and ¼ tsp red chili powder. Cook on medium heat, stirring, until the mixture thickens to a syrupy consistency (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium

9. Prepare Green Chutney

   Blend 1 cup coriander leaves, ½ cup mint leaves, 2 garlic cloves, 1 green chili, ½ tsp salt and 2 tbsp water until smooth. Transfer to a small bowl.

   Time: PT5M

10. Season the Yogurt

    In a mixing bowl whisk 2 cups plain yogurt with 2 tbsp sugar, ½ tsp black salt, ½ tsp red chili powder, ½ tsp roasted cumin powder and ½ tsp chaat masala until smooth.

    Time: PT5M

11. Combine Bhalle with Yogurt

    Lift the soaked bhalle from the water, letting excess liquid drip off. Gently fold them into the spiced yogurt, ensuring each piece is coated.

    Time: PT2M

12. Assemble and Garnish

    Transfer the yogurt‑coated bhalle to a serving plate. Drizzle sweet tamarind chutney and green chutney over the top. Sprinkle pomegranate seeds and a handful of aloo bhujia for crunch.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Split Yellow Moong Dal: Toor Dal, Chana Dal
• Instead of Ginger: Galangal
• Instead of Green Chilies: Jalapeno
• Instead of Salt: Sea Salt
• Instead of Asafoetida (Hing): Garlic powder (in a pinch)
• Instead of Cumin Seeds: Coriander seeds
• Instead of Plain Yogurt (Dahi): Curd
• Instead of Sugar (Khanda or Powdered Sugar): Jaggery
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Red Chili Powder: Paprika
• Instead of Roasted Cumin Powder (Bhuna Jeera): Cumin powder
• Instead of Chaat Masala: Amchur + cumin
• Instead of Aloo Bhujia: Sev
• Instead of Vegetable Oil: Canola oil
• Instead of Tamarind Pulp: Tamarind concentrate
• Instead of Jaggery (or Brown Sugar): White sugar
• Instead of Fennel Seeds (Saunf): Anise seed
• Instead of Garlic: Garlic powder
• Instead of Green Chili (for green chutney): Jalapeno

Equipment Needed

• Mixing Bowl
• Blender or Hand Mixer
• Whisk
• Deep Frying Pan (Kadhai)
• Slotted Spoon
• Fine Mesh Sieve
• Serving Plate or Bowl
• Small Bowl (for chutneys)
• Weight Plate (optional) (optional)

Critical Steps — Do Not Skip

• Grinding the dal batter without adding water
• Whisking the batter until fluffy
• Frying at the correct oil temperature (180°C)
• Soaking the fried bhalle for the right time (15‑30 min)
• Balancing the sweet and tangy flavors of the chutneys

Chef Tips from the Video

• Use a fine mesh sieve to strain the batter for an ultra‑smooth texture.
• Chill the yogurt before mixing for a refreshing bite.
• For extra aroma, lightly toast the cumin seeds before adding to the batter.

Troubleshooting

Storage

Refrigerator: Store the assembled dahi bhalle in an airtight container for up to 2 days. Stir gently before serving.

Freezer: Do not freeze; texture will be lost.

Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• The dal batter can be prepared a few hours ahead and kept covered in the refrigerator.
• Both sweet tamarind and green chutneys keep well refrigerated for 3‑4 days.

Frequently Asked Questions