Healthy Holi Recipes: Dahi Bhalle at Grand Mercure Bangalore

Healthy Holi Recipes: Gopal Jha, Executive Chef, Grand Mercure Bangalore  

Dahi Bhalle

For the bhallas:

200 gm lentils (urad dal)
600 ml water to soak
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil to fry
For the curd mixture:
400 ml thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger fine chop
1 tsp (5 g) green chilli chop
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
40 ml tamarind chutney

Method

Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required.
Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. Remove
and drain on paper towels.

To prepare the curd mixture:

Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt
and white pepper powder to the beaten curd. Mix well.

Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.

Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and
tamarind chutney.