Dahi Bhalla

Bring the colours and flavours of India to life with this tasty recipe by chef Faizan Ali from Khyber at Dukes Dubai
Dahi Bhalla by Chef Faizan Ali at Khyber Dubai
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Dahi Bhalla by Chef Faizan Ali at Khyber Dubai
October 30, 2018
Level Intermediate
Preparation Time Overnight for soaking, plus 10 minutes
Cooking Time 30 minutes
Serves 4
Cuisine/Country Indian


PHOTO BY Efraim Evidor
RECIPE BY Faizan Ali/Khyber Dukes Dubai
FOOD STYLING BY Lydia Wessels
PROP STYLING BY Lydia Wessels

INGREDIENTS

1 1/2 cup split black gram skinless lentils
3 cup water
to taste spinneysFOOD Salt
1 teaspoon red chilli powder
15-20 raisins
for deep-frying spinneysFOOD Cooking Oil
6-7 cup yoghurt
1 teaspoon spinneysFOOD Rock Salt
to taste Mint Chutney
to taste Tamarind Chutney
2 teaspoon roasted cumin powder
2 tablespoon fresh coriander leaves, chopped
2.5cm piece ginger, julienned
2 green chillies, chopped

METHOD

  • 1

    Wash and soak dal in 3 cups of cold water overnight.

  • 2

    Drain off excess water and grind the dal to a smooth paste.

  • 3

    Whisk 1/2 tsp salt, 1/2 tsp red chilli powder, raisins, and asafoetida into the batter.

  • 4

    Heat sufficient oil in a kadai or wok. Drop batter into it by the tablespoon to create bhallas, and fry until light-golden. Drain on absorbent paper. Put the bhallas in a sufficient quantity of hot water, then allow to rest for 2 minutes.

  • 5

    Squeeze between your palms to expel the water.

  • 6

    Whnisk yoghurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yoghurt. Add mint chutney and tamarind chutney, then sprinkle on the red chilli powder and roasted cumin powder. Garnish with coriander leaves, julienned ginger, and chopped green chillies. Serve immediately.

NOTES


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