Dahi Bhallas (Tangy Yogurt Balls) Delight

Submitted by Charishma_Ramchandani

"This is one of my FAVOURITE Indian treats especially in the horrible hot summers of Oman. This goes very well with a spicy cury dish. Enjoy!"

 

• Ready In: 5hrs 30mins
• Ingredients: 19
• Serves: 6

ingredients

• For bhallas

• 1 cup black gram, washed,drained,then soaked in water for 2 hours (black lentils)
• 3 cups water
• 1⁄2 teaspoon salt
• 1 teaspoon powdered cumin
• 1 1⁄4 cups oil
• 1 teaspoon chopped green chili
• 1 clove garlic
• 2 teaspoons chopped ginger

• For the yogurt mixture

• 2 cups plain fat-free yogurt
• 1 teaspoon sugar
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon roasted and powdered cumin seed
• 1⁄2 teaspoon black rock salt

• For garnishing

• 1 tablespoon oil
• 1⁄2 teaspoon black mustard seeds
• 1 teaspoon chopped fresh coriander leaves
• 1 pinch red chili powder
• 1 pinch cumin powder
• tamarind chutney (optional)

directions

1. For the bhallas:

2. Drain the black gram after it has been soaked for 2 hours in water.
3. Add cumin, ginger, garlic and green chillies to the black gram.
4. Mix well.
5. Add water{very little} and grind this to a fine paste.
6. Transfer to a mixing bowl, add salt and mix well.
7. Shape into even sized balls about 1 inch in diameter each.
8. Heat oil in a wok.
9. Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
10. Drain on clean kitchen paper towels.
11. Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
12. Now prepare the yogurt mixture.
13. To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
14. Mix well.
15. Now, remove the bhallas from water.
16. Squeeze out the excess water and add the bhallas to the yogurt mixture.
17. Keep aside for 30 minutes.
18. Take 1 tablespoons of oil in a pan.
19. Add 1/2 teaspoons mustard seeds and allow to splutter.
20. Once they stop spluttering, remove from heat.
21. Add them to the yogurt mixture.
22. Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
23. Cover and refrigerate for 3 hours.
24. Serve chilled.