google.com, pub-7875534234709623, DIRECT, f08c47fec0942fa0

April 15, 2019

No Fry Dahi Bhalle , and a perfect antidote to scorching summers !

Summers can be unbelievably fantastic and draining all at the same time ! Most days Yoghurt is a life saver during these  summer months. Filled with healthy probiotics, this cure promotes healthy gut flora. 

Although of late, I am slightly reducing the curd consumption for myself (owing to being partly vegan), the Tambrahm In me refuses to let go of the Curd Rice that sees many takers beyond the South Indian community, especially during summers. The husband however is a big fan of Iyengar Thayirvadai (South Indian Style Dahi vada) that we keep making often.

When Priya Iyer - our host for this week - suggested the theme #dahidelights for this edition of #191foodiemondaybloghop, it was the right time for one of my favourites to appear on the blog. 

Dahi Bhalla was also chosen as I have been paired with Swaty for RecipeSwapChallenge for this Month. Swaty has lived in most parts of North India and that cuisine features mostly on her blog too ! She has a plethora of North Indian dishes as well as some
Delectable bakes so I have bookmarked it many now :) 

So it’s a joint post for both the events - recipe swap challenge + foodiemondaybloghop and am sure you would all agree this is a lip smacking dish, irrespective of any weather or culinary blogging event. Personally, my admiration for this dish went up high whenever my neighbor sent over these melt in the mouth dahi ballad that are frequently made at her place 

I have adapted Swaty’s recipe to make it NO DEEP FRY with a few changes . Make sure you make the Khatta-Meetha imli/dates chutney and the teekha green chat chutney beforehand. 

Other quick recipes with Curd that you might like to make this summer:


and 15+ varieties of Raita and more....

Prep time - 15 mins . Soak time & grind time - 6-8 hours , 
Makes - approx 15-20 servings 

To make the bhalla:
Moong dal / split green gram - 1/2 cup
Urad Dal / split black gram - 1/2 cup
Jeera - 1 tsp
Salt to taste
Cooking soda - 1/8 tsp
Ginger - 1 tsp
Oil to deep fry / shallow fry - as required 

To soak the bhalla 
Warm to hot water - 2 cups
Salt to taste 
Hing - 1/6 tsp

To serve
Beaten curd with a pinch of sugar - Approx. 1.5 cups
Spices - Roasted cumin powder , red chilly powder 
Chopped coriander leaves - a handful 
Pomogranate arils 


How to:
Wash and soak both the Dals for over 4 hours. Drain and grind with jeera, ginger and very minimal water to a smooth paste  .
In a large bowl, add the batter, salt , soda and whisk well for 8-10 mins till the batter fluffs up. 
Now heat up the oil in a kadai if you are deep frying ( I greased up my cast iron paniyaram pan/abelskiver pan). Drop spoonful of the batter into the hot oil or fill 3/4 of each dimple of the paniyAram pan. Drizzle a few drops of oil into the pan, Cook and cover till golden brown on all sides 
If deep frying, fry on medium flame till golden brown. 
Drain on absorbent kitchen towels. While still hot, drop in Large vessel (water mixed with salt and hing) and soak for 30-35 mins. Gently swueeze out the water and refrigerate till use 
Just before serving, whisk thick sweet curd with a pinch of kala Namak and sugar. To serve, take all the soaked vadas in a deep platter or in individual serving bowls , top with whisked yoghurt, top with both the chutneys, spice powders, chopped coriander leaves and serve chilled. 





12 comments:

  1. Wow, the dahi bhalla looks so inviting - I want a bite of that, please! Just perfect for the hot, hot, hot weather these days. :) It's so awesome that you have turned them into a guilt-free indulgence.

    ReplyDelete
  2. Those are some mouth watering bhalle, Kalyani. They look wonderful with that colorful garnishing.

    ReplyDelete
  3. I love that there is hardly any frying involved, and this is so tempting for me to give it a try this coming Ramadan when such snacks will be in vogue!

    ReplyDelete
  4. OH. MY. GOD. I am dying to have a big platter of this deeelicious Dahi Bhalla chaat. Super YUM!

    ReplyDelete
  5. I love dahi bhalla and also add moong dal with udad to make the vada soft. Your looks so inviting. Presentation is beautiful. Lovely share.

    ReplyDelete
  6. The non-fried version of dahi bhallas look so tempting!!Thanks for trying out the recipe. Beautiful capture!!

    ReplyDelete
  7. The no fry dahi bhalla look absolutely delectable and super inviting ! Beat part is that one can enjoy them guilt free.

    ReplyDelete
  8. I am just craving to have some Dahi bhalla now! Looks so delicious and great tips on making it no fry. This will be such a hit in parties!

    ReplyDelete
  9. Ohh teri. .... Pass me these if possible🙊🙊 so tempting.... Love the fact here that these are not fried ones

    ReplyDelete
  10. Ohh teri. .... Pass me these if possible���� so tempting.... Love the fact here that these are not fried ones

    ReplyDelete
  11. I can't take my eyes off this yummy no fry daho bhalle. A perfect and healthy treat for all.Lovely capture.

    ReplyDelete
  12. Yummy yummy yummy. I am sweating here just pass the plate.
    Sounds yummy and just right for the season.

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

Related Posts Plugin for WordPress, Blogger...
 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template