Dahi Bhallay

30 mins
Serves 12
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Directions

  1. 1Take a bowl and add 2 cups of besan.
  2. 2Take a bowl and add 2 cups of besan.
  3. 3Take a bowl and add 2 cups of besan.
  4. 4Add 0.5 teaspoon of ajwain, 0.5 teaspoon of zeera powder and 0.5 teaspoon of salt.
  5. 5Add 0.5 teaspoon of ajwain, 0.5 teaspoon of zeera powder and 0.5 teaspoon of salt.
  6. 6Add 0.5 teaspoon of ajwain, 0.5 teaspoon of zeera powder and 0.5 teaspoon of salt.
  7. 7Add 0.25 teaspoon of baking soda and mix well.
  8. 8Add 0.25 teaspoon of baking soda and mix well.
  9. 9Add 0.25 teaspoon of baking soda and mix well.
  10. 10Add 1 cup of water and beat the mixture for a minute until smooth.
  11. 11Add 1 cup of water and beat the mixture for a minute until smooth.
  12. 12Add 1 cup of water and beat the mixture for a minute until smooth.
  13. 13Add 1 tablespoon of water and beat for 3 minutes until fluffy.
  14. 14Add 1 tablespoon of water and beat for 3 minutes until fluffy.
  15. 15Add 1 tablespoon of water and beat for 3 minutes until fluffy.
  16. 16Cover the batter and let it rest for 30 minutes.
  17. 17Cover the batter and let it rest for 30 minutes.
  18. 18Cover the batter and let it rest for 30 minutes.
  19. 19Prepare the chutney by taking 100 grams of imli and soaking it in 1 cup of water for 30 minutes.
  20. 20Prepare the chutney by taking 100 grams of imli and soaking it in 1 cup of water for 30 minutes.
  21. 21Prepare the chutney by taking 100 grams of imli and soaking it in 1 cup of water for 30 minutes.
  22. 22Strain the imli and add it to a frying pan.
  23. 23Strain the imli and add it to a frying pan.
  24. 24Strain the imli and add it to a frying pan.
  25. 25Add 0.5 cup sugar and stir until melted.
  26. 26Add 0.5 cup sugar and stir until melted.
  27. 27Add 0.5 cup sugar and stir until melted.
  28. 28Add 0.25 teaspoon kala namak, 0.25 teaspoon white salt, 0.5 teaspoon zeera powder, and 0.5 teaspoon kutti hui mirch. Cook for 4 minutes on medium to low flame.
  29. 29Add 0.25 teaspoon kala namak, 0.25 teaspoon white salt, 0.5 teaspoon zeera powder, and 0.5 teaspoon kutti hui mirch. Cook for 4 minutes on medium to low flame.
  30. 30Add 0.25 teaspoon kala namak, 0.25 teaspoon white salt, 0.5 teaspoon zeera powder, and 0.5 teaspoon kutti hui mirch. Cook for 4 minutes on medium to low flame.
  31. 31Mix 1 tablespoon corn flour in 2 tablespoons of water and add it to the chutney. Cook for 2 minutes on low flame.
  32. 32Mix 1 tablespoon corn flour in 2 tablespoons of water and add it to the chutney. Cook for 2 minutes on low flame.
  33. 33Mix 1 tablespoon corn flour in 2 tablespoons of water and add it to the chutney. Cook for 2 minutes on low flame.
  34. 34Add red food color as desired and mix well.
  35. 35Add red food color as desired and mix well.
  36. 36Add red food color as desired and mix well.
  37. 37After 30 minutes, whisk the batter again.
  38. 38After 30 minutes, whisk the batter again.
  39. 39After 30 minutes, whisk the batter again.
  40. 40Heat oil in a pan on medium to low flame.
  41. 41Heat oil in a pan on medium to low flame.
  42. 42Heat oil in a pan on medium to low flame.
  43. 43Using a spoon, add the batter to the hot oil and fry for 10 minutes on low flame, flipping halfway.
  44. 44Using a spoon, add the batter to the hot oil and fry for 10 minutes on low flame, flipping halfway.
  45. 45Using a spoon, add the batter to the hot oil and fry for 10 minutes on low flame, flipping halfway.
  46. 46Once fried, remove the bhalle and let them rest for 5 minutes.
  47. 47Once fried, remove the bhalle and let them rest for 5 minutes.
  48. 48Once fried, remove the bhalle and let them rest for 5 minutes.
  49. 49Dip the bhalle in water and gently press to remove excess oil.
  50. 50Dip the bhalle in water and gently press to remove excess oil.
  51. 51Dip the bhalle in water and gently press to remove excess oil.
  52. 52Arrange the bhalle on a plate, add the cold dahi, sprinkle with zeera, and top with the chutney.
  53. 53Arrange the bhalle on a plate, add the cold dahi, sprinkle with zeera, and top with the chutney.
  54. 54Arrange the bhalle on a plate, add the cold dahi, sprinkle with zeera, and top with the chutney.

Ingredients

  • 2 cups besan
  • 2 cups besan
  • 2 cups besan
  • 0.5 teaspoon ajwain
  • 0.5 teaspoon ajwain
  • 0.5 teaspoon ajwain
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 100 grams imli
  • 100 grams imli
  • 100 grams imli
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.25 teaspoon kala namak
  • 0.25 teaspoon kala namak
  • 0.25 teaspoon kala namak
  • 0.25 teaspoon white salt
  • 0.25 teaspoon white salt
  • 0.25 teaspoon white salt
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon zeera powder
  • 0.5 teaspoon kutti hui mirch
  • 0.5 teaspoon kutti hui mirch
  • 0.5 teaspoon kutti hui mirch
  • 1 tablespoon corn flour
  • 1 tablespoon corn flour
  • 1 tablespoon corn flour
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 red food color
  • 1 red food color
  • 1 red food color
  • 1 bowl dahi
  • 1 bowl dahi
  • 1 bowl dahi
  • 1 tablespoon pisi hui chini
  • 1 tablespoon pisi hui chini
  • 1 tablespoon pisi hui chini
  • 1 tablespoon icing sugar
  • 1 tablespoon icing sugar
  • 1 tablespoon icing sugar
  • 1 pyaaz
  • 1 pyaaz
  • 1 pyaaz

Equipment

bowlmeasuring cupswhiskfrying panspatulastrainer