Difference between revisions of "Dahi Bhalla"
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RealRecipes (talk | contribs) m (Text replace - "Category:Indian Vegetarian" to "Category:Indian cuisine Category:Vegetarian Recipes") |
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# Garnish with [[cilantro|coriander]] leaves, [[ginger]] and [[green chilis|green chilli]]. | # Garnish with [[cilantro|coriander]] leaves, [[ginger]] and [[green chilis|green chilli]]. | ||
| − | [[Category:Indian Vegetarian]] | + | [[Category:Indian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Urad dal Recipes]] | [[Category:Urad dal Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
Revision as of 16:46, 18 April 2012
Ingredients
Directions
- Wash and soak the urad dal in cold water overnight.
- Next day, strain and grind to a smooth paste.
- Whisk into the batter salt, red chilli powder and raisins.
- Heat oil in a wok.
- Drop tablespoons of batter in it and fry until light golden.
- Remove, drain on absorbent paper.
- Put the bhallas in hot water. Leave for 2 minutes.
- Drain, squeezing out the water between the palm of your hands.
- Whisk the yoghurt well with kala namak and salt to taste.
- To serve, place the bhallas on a plate and cover with yoghurt.
- Drizzle Mint Chutney and Tamarind Chutney.
- Sprinkle red chilli powder, cumin powder.
- Garnish with coriander leaves, ginger and green chilli.
