Dahi Bhalle

A traditional snack of Pakistan made with lentil based dumplings soaked in yogurt sauce, and topped with a sweet and tangy tamarind paste. Ramadan is almost here and Dahi balle is one of the most popular snacks of holy month of Ramadan here in Pakistan. Some people call it bhalle some call it dahi bhalle, we are among the ones who call it dahi bhalle. You must have heard a lot of people making dahi bhalle with mash ke dal, but in my family they are always made with gram flour. The size of dumplings depends pretty much on your on choice. This time I have made the dumplings slightly larger then I normally do. If you also want try and make them the way I do here’s the recipe…

 Ingredient:

2 cup gram flour/besan

1 pinch baking soda

1/4 tsp red chili powder

1/2 tsp cumin seeds

1 kg yogurt

2-3 tbsp grinded sugar

Salt (1 tsp for yogurt+1/2 tsp for gram flour batter)

1/2 tsp red chili powder (for yogurt)

Chaat masala

1 cup boondi

2 potatoes (boiled, peeled and cubed)

1 large tomato (deseeded and finely chopped)

1 medium onion (finely chopped)

2-3 chopped green chilies (optional)

4 tbsp green chili & fresh coriander paste

Sweet tamarind paste as required

Method:

1) Take besan and add 1/2 tsp salt, red chili, cumin seeds, baking soda and some water in it. Mix it well for 5 minutes and make a smooth batter.

2) Heat oil in a pan and drop spoon full of batter in it. Fry on medium low heat all barays till they are golden brown from both sides.

3) Add warm water with 1/2tsp salt in a bowl. Dip the bhalle in this water for 2 minutes

4) Take them out one at a time and squeeze water with the help of your palms. This will help to remove all the excess oil. Don't put too much pressure while squeezing to avoid the dumplings from breaking apart.

5) Whisk the yogurt with sugar, salt, red chili powder, chaat masala, green paste.

6) Now take a serving dish mix together chopped onions, tomatoes, green chilies and  boondi. Now arrange bhalle on it and finally pour over the yogurt mixture.  Garnish it with chaat masala and tamarind paste. Refrigerate for 30 minutes before serving.

Note:

1) The method outlined above is the way I like to have dahi bhalle, however most people make them the simple way by layering the bhalle in a serving dish and then pouring over the yogurt mixture.

2) If you don't have chaat masala then dry roast 1tbsp of coriander seeds, 1tbsp of cumin seeds, and 7-8 button red chilies then grind them. My mother used to make this masala for dahi bhalle.