Dahi Balle
Dahi Bhalle, also known as Dahi Vada, is a popular Indian street food and snack that consists of deep-fried lentil dumplings served with yogurt, chutneys, and spices. It is a refreshing and flavorful dish that is enjoyed across various regions in India, including Delhi.
Dahi Bhalle begins with making the bhalle, which are soft and spongy lentil dumplings. The most common lentils used for making bhalle are urad dal (split black gram) or moong dal (split green gram). The lentils are soaked, ground into a smooth batter, and then whipped to incorporate air, resulting in a light and fluffy texture. The batter is seasoned with spices such as salt, cumin, and asafoetida. Small portions of the batter are deep-fried until they become golden brown and cooked through.
After frying, the bhalle are soaked in water for a while to remove excess oil and to make them moist. Then, they are transferred to a serving dish and covered with thick, beaten yogurt. The yogurt used is often seasoned with salt, sugar, roasted cumin powder, and sometimes a pinch of black salt to enhance the flavor.
Dahi Bhalle are typically garnished with various chutneys and toppings to add tanginess, sweetness, and crunch. The two commonly used chutneys are tamarind chutney (made from tamarind pulp, jaggery, and spices) and green chutney (made from mint, coriander, green chili, and lime). These chutneys are drizzled over the yogurt-covered bhalle. Additionally, finely chopped onions, sev (crispy fried noodles), and chopped coriander leaves are sprinkled on top for added texture and freshness.
