Stuffed Dahi Bhalle
A gem of a recipe from my mother on How to make soft and spongy Stuffed Dahi Bhalle.
| Servings | Prep Time |
| 20number | 10minutes |
| Cook Time | Passive Time |
| 45minutes | 300minutes |
|
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Ingredients
- 1cup Black Gram LentilsSplit & Dehusked
- Oil For Frying
- 1liter Water
- 1teaspoon Asafoetida
- 2teaspoons Salt
- 750 Curdmiliter
- 1/3Cup SugarPowdered
- 1/2teaspoon SaltBlack
- 1Teaspoon ChillyRed Powder
- 2Teaspoons CuminRoasted Powder
- 1/2teaspoon Black PepperPowder
Stuffing
- 1tablespoon Chironji
- 2tablespoons CorianderFinely Chopped
- 2 Green ChilliesFinely Chopped
- 10 Cashew NutsFiney Chopped
- 15 RaisinsFinely Chopped
- 1 Ginger” Finely Chopped
Instructions
- Soak the dal overnight or minimum of 4 hours.
- Drain the water and grind dal with as little water as possible I used almost 1/4 cup water. Do not grind dal very fine.
- The ground dal will be of cream colour. Beat Dal for 10 to 15 minutes and it will change colour to white. To beat the dal you can use a hand beater or just beat it with a spoon in one direction. If the batter is too thick add a little more water. Batter should not be runny.
- To check if the dal is ready, fill a small bowl with water and drop half spoon of batter, if it floats then the batter is ready.
- Mix all the ingredients for the stuffing
- Keep water , salt and asafoetida in a pot besides the gas.
- In a deep pan heat oil for frying.
- Take a small plastic sheet , I used the packet of a milk cover. Put a drop of oil and water and spread well. Take one table spoon of Batter and spread in a circular shape. Put 1 teaspoon of stuffing in centre and fold the plastic cover as shown in the pic below.
- With wet hands lift the Bhalla off the plastic sheet and put in oil for frying. Fry on a low flame and flip when one side is golden.
- When both the sides are golden take out the bhalla and put it in the water kept aside.
- After an hour take out the bhalla from water and put it in a strainer and leave it for an hour.
- Whip the curd with Sugar.
- Put bhalla in a tray and put half the curd and put it in fridge.
- Before serving put the rest of the curd and garnish with Black salt, Black pepper powder, Red chilly Powder , Roasted Cumin Powder.
- Serve with Tamarind Chutney
