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Tata Sampann Recipes - Dahi Bhalle

A quintessential Indian street food, Dahi Bhalle combines all possible flavours in a single dish of fried fritters, topped with cold dahi, garnished with spices and chutneys. This North Indian favourite has become famous throughout the country because of its irresistible taste.

Making Dahi Bhalle at home is a step-wise process requiring patience and preparation. To make urad dal dumpling, the dal has to be soaked overnight and blended well. These dumplings, known to us as the bhalle, are then soaked in water. Once they are soft, they are topped with curd, chutneys and spices. Though this process takes time, making it at home gives you the liberty to customize them to your taste.

While this street food might seem like an indulgence, the main ingredient, urad dal is a good source of protein for vegetarians. One of the biggest perks of consuming urad dal is that it has high quantities of dietary fibre. Thus, if you are suffering from any digestive issues such as diarrhoea, constipation, cramps, or bloating, black grams can certainly be a good addition to your diet. An added advantage of using Tata Sampann Split Urad Dal is that it is unpolished, thus providing you all the nutrition you should be getting from your dal. The Dahi(yogurt/curds) in the Dahi Bhalle is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, and vitamin B-12. Yogurt consumption has been associated with reduced weight gain and a lower incidence of type-2 diabetes.

Use this Dahi Bhalle recipe to bring this street-food snack to your home.

Pav Bhaji Fondue

Ingredients

  • 1 cup of Tata Sampann’s skinless split urad dal, soaked
  • 1 tsp green chili paste
  • 1 tbsp chopped coriander
  • 2 ½ cups of chilled yoghurt
  • ½ cup of milk
  • Salt
  • ½ tsp Tata Sampann Red Chili Powder
  • 2 tsp Tata Sampann Chaat Masala
  • Green chutney
  • Tamarind chutney

Method

  • Soak 1 cup of skinless split urad dal in 4 cups of water. Grind it to a slightly coarse paste.
  • Mix salt to taste, green chili paste, chili powder and chopped coriander.
  • Deep-fry small portions of this paste as bhalle till golden.
  • Soak bhalle in boiling water, then water at room temperature water for 10 mins each.
  • Whisk chilled yoghurt with milk until smooth. Add salt, Tata Sampann red chilli powder, Tata Sampann Chaat Masala and mix well.
  • Pour the yoghurt over the bhalle, add green and tamarind chutney.
  • Sprinkle some red chili powder and chaat masala as per taste.
  • Garnish Dahi Bhalle with chopped fresh fruits like grapes, pomegranate and pineapple before serving.

This article is authored by Bonny Shah



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