Dahi Bhalle recipe in hindi/with tips n tricks/दुनिया के सबसे नरम दही भल्ले/dahi vada/roshniscuisine
Dahi Bhalle I made this for party…and my north indian friends just love it.So if north Indian friends complimenting on dahi bhalle it is clear cut that it is super yummy. Here I show you some tips and tricks so that your dahi bhalle is super soft and soaks less oil.I will tell you one tip now only…generally vada batter is thick but anychance it gets thn just keep in an air tight container inside the fridge for some time,it is set…some more tips I will tell in between the video so lets get started…
You can watch the video recipe here
Preparation Time 15 min
Frying Time 3 to 4 min per batch
Serving Persons 4 to 6
250 gm udad dal
3 cups thick curd
a pinch of asafoetida
Hot Water to soak the dahi bhalle
1 tbsp sugar powder
Black Salt to taste
OIL to deep fry
Kashmiri Red Chili Powder
Soak the udad dal for 4 hours.
Then grind to a smooth and thick paste by adding little little water.
Now take a bowl of water and put a small dumpling of batter.
You can observe,it settles down in water.
It means the batter is heavy,so we have to whisk it with hand so that it is little lighter.
To know this after whisking again put one more dumpling of batter,if it starts floating then the batter is now lighter.
Add asafoetida and black salt to this and mix it well.
Meanwhile heat oil for deep frying.
Wet your hand and make small small dumplings and put into hot oil.
After some time it starts floating in oil,turn in between so that it is evenly fried.
When it turns to light golden colour,remove to an absorbent paper,so that excess oil is drained out.
Put these bhalle into hot water for 15 to 20 min so that excess oil is removed .
Squeeze the bhalle one by one so that excess water is removed and place on a plate.
Add sugar powder to dahi and mix it well so that is smooth in texture.
Now pour this dahi on bhalle,then green chutney,then tamarind chutney.
Sprinkle black salt,red chili powder and cumin powder.
Whisk the batter with hands before adding salt,in this way air produced and the batter is lighter.
Don’t fry the bhalle til it gets crispy anyway it is going inside hot water for soaking and it should be soft.
By soaking the bhalle in the hot water,it removes the excess oil from bhalle.
Afterdone with dahi bhalle keep in fridge and serve chilled…it tastes awesome.
The batter should be thick,if it is little thin then the vada soaks more oil.
Add salt when youstart to fry bhalle as after adding salt ifyou keep it and use later the batte is thin.
Add squeeze bottle for pouring all chutneys it is easier.