No Fry Dahi Bhalla Recipe: Savor the Flavors Sans the Oil
When it comes to indulging in Indian street food, dahi bhallas rank high on the list. These soft, lentil-based delights submerged in yogurt and topped with tangy chutneys are a treat for the taste buds. But what if you could relish them guilt-free? Enter the "No Fry Dahi Bhalla" recipe, a healthier rendition that retains all the flavors without the extra oil. Let’s dive into creating this delectable dish that’s both delightful and nutritious!
Level: Easy
Prep Time: 20 minutes (plus soaking time for lentils)
Serves: 4-6
Ingredients
For Dahi Bhalla
- 1 cup urad dal (split black lentils)
- 1 cup moong dal (split mung beans)
- 1-inch ginger, chopped
- 2-3 green chilies, chopped
- Salt to taste
- 1 teaspoon cumin seeds
For Serving
- 2 cups thick yogurt
- Tamarind chutney
- Mint-coriander chutney
- Chaat masala
- Roasted cumin powder
- Red chili powder
- Chopped coriander leaves
- Sev (crispy chickpea noodles)
- Pomegranate seeds (optional)
Directions
-
Prepare the Lentil Mix
- Rinse the urad dal and moong dal thoroughly, then soak them together in water for 4-5 hours.
- Drain the water and blend the soaked lentils with ginger, green chilies, salt, and cumin seeds. Add minimal water to create a smooth, thick batter.
-
Steam the Bhallas
- Grease a steamer plate or idli molds. Scoop out small portions of the batter and place them in the molds.
- Steam for 10-12 minutes until the bhallas are cooked through. Test by inserting a toothpick; it should come out clean.
-
Prepare the Dahi (Yogurt)
- Whisk the yogurt until smooth. Add a pinch of salt and whisk again for consistency.
-
Assemble the Bhallas
- Once the bhallas are cooled, gently press them between your palms to remove excess water.
- Soak the bhallas in warm water for 10 minutes, then gently squeeze out the water.
- Arrange the bhallas in a serving dish and pour the whisked yogurt over them, ensuring they are completely covered.
-
Garnish and Serve
- Drizzle tamarind chutney and mint-coriander chutney generously over the bhallas.
- Sprinkle chaat masala, roasted cumin powder, red chili powder, and chopped coriander leaves.
- Finish off with a handful of sev and pomegranate seeds for an added crunch and burst of flavor.
This no-fry version of dahi bhallas is a guilt-free delight that’s perfect for any occasion. It retains the authentic taste while eliminating the oil, making it a healthier choice for those craving a taste of Indian street food. Try it out and relish the flavors without worrying about the extra calories!
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