Haryanvi Dahi Bhalle Yogurt Lentil Dumplings Chaat

Method

1. 1

   Gather all ingredients. Wash 1 cup urad dal thoroughly, then soak in cold water for 4 to 5 hours. The dal will swell and soften. Drain completely before grinding.

2. 2

   Grind the soaked drained urad dal in a blender with 3 to 4 tablespoons of cold water into a smooth, fluffy white batter. The batter should be thick and airy, not runny. Add water one tablespoon at a time only if necessary.

3. 3

   Add 1/2 tsp cumin seeds, 1 finely chopped green chilli, 1/2 tsp grated ginger and salt to the batter. Beat the batter vigorously with a spoon for 2 minutes to incorporate air and make the bhalle light and spongy when fried.

4. 4

   Heat oil for deep frying in a wide pan on medium heat. Test the oil by dropping a tiny bit of batter into it. It should rise to the surface within 2 to 3 seconds. If it sinks the oil is not hot enough yet.

5. 5

   Wet your hand slightly. Take a tablespoon-sized portion of batter and gently slide it into the hot oil. Fry 4 to 5 bhalle at a time. Fry on medium heat for 4 to 5 minutes, turning regularly, until evenly golden on all sides.

6. 6

   Remove fried bhalle and place them directly in a bowl of warm water. Soak for 10 minutes — the bhalle will soften and become spongy. Gently squeeze each bhalle between your palms to remove excess water. Do not squeeze too hard.

7. 7

   Prepare the yogurt base: whisk 2 cups thick cold yogurt with 3 tablespoons sugar and a pinch of salt until completely smooth. Taste it — it should be sweetened but still tangy.

8. 8

   Arrange the squeezed bhalle in a flat serving dish. Pour the sweetened yogurt generously over them, covering every bhalle completely.

9. 9

   Drizzle 2 tablespoons of tamarind chutney and 2 tablespoons of green coriander chutney over the yogurt. Sprinkle 1/2 tsp roasted cumin powder, 1/4 tsp red chilli powder and 1/4 tsp chaat masala evenly over the top.

10. 10

    Add a handful of fine sev for crunch. Garnish with fresh coriander leaves.

11. 11

    Refrigerate for at least 30 minutes before serving — the bhalle absorb the yogurt and become more delicious when chilled. Serve cold.