Besan Dahi Bhalla ~ Gramflour Dumplings in Yogurt Sauce
Servings 6
Ingredients
- FOR BHALLAS:
- 1 cup besan chickpea flour, sieved
- 1/4 tsp baking soda
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/2 tsp cumin powder
- A pinch of hing asafoetida
- Salt to taste
- Water as required for batter
- Oil for deep frying
- FOR SOAKING:
- 2 cups warm water
- 1 tsp salt
- FOR TOPPING:
- 1 1/2 cup yogurt increase if you want more
- 2 heaped tbsp sugar
- 1 tsp salt
- 1/2 onion minced
- 1/2 to mato minced
- 3 tbsp chopped coriander leaves
- Chaat masala and red chilli powder as required
- Green chutney and tamarind chutney as required I used store bought
Instructions
- Whisk into the besan all the dry ingredients. Add water little by little and make a thick batter, that can be dropped by spoonfuls. Set aside for 15 minutes.
- Heat oil for deep frying. Drop a little of the batter to check if it is hot enough - if the batter sizzles and pushes up, it is ready to fry. Drop spoonfuls and fry the sides till golden brown. Set aside on a kitchen towel to drain the oil. I made around 18 bhallas with this mixture.
- Mix the salt into the warm water and soak the warm ballas. Keep for around 5 minutes. Squeeze out excess water and keep on a dish.
- Whisk the yogurt with the sugar and salt. Pour on top of the bhallas.
- Sprinkle all the other toppings over the yogurt. Serve immediately.