Dahi Bharre/Bhalle | How to make Dahi Bharre/Bhalle

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By Jaya Rajesh
Created on 13th Apr 2016
  • Dahi Bharre/Bhalle, How to make Dahi Bharre/Bhalle
Dahi Bharre/Bhalleby Jaya Rajesh
  • Dahi Bharre/Bhalle | How to make Dahi Bharre/Bhalle (22 likes)

  • 0 reviews
    Rate It!
  • By Jaya Rajesh
    Created on 13th Apr 2016

About Dahi Bharre/Bhalle

Dahi Bharre is a popular North Indian yoghurt based starter. Its tangy, sweet and little spicy.

Dahi Bharre/Bhalle is a delicious dish which is enjoyed by the people of every age group. The recipe by Jaya Rajesh teaches how to make Dahi Bharre/Bhalle step by step in detail. This makes it easy to cook Dahi Bharre/Bhalle in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Dahi Bharre/Bhalle at home. This amazing and mouthwatering Dahi Bharre/Bhalle takes 180 minutes for the preparation and 20 minutes for cooking. The aroma of this Dahi Bharre/Bhalle is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dahi Bharre/Bhalle is a good option for you. The flavour of Dahi Bharre/Bhalle is palatable and you will enjoy each and every bite of this. Try this Dahi Bharre/Bhalle and impress your family and friends.

  • Prep Time3Hours
  • Cook Time20mins
  • Serves8People
Dahi Bharre/Bhalle

Ingredients to make Dahi Bharre/Bhalle

  • 1 cup Split black gram/ Urad dal
  • 1/2 litre Thick curd
  • 2 tbsp Sugar
  • 1/2 ltr lukewarm water
  • Few chopped nuts
  • Coriander and mint chutney
  • Tamarind chutney
  • A pinch each of chaat masala, red chili powder, roasted cumin powder.
  • Salt
  • Oil for frying

How to make Dahi Bharre/Bhalle

  1. Wash and soak split gram dal in water for about 2 hours. After 2 hours grind in to paste let it rest in fridge for 1 hour. Once out from fridge add in salt and beat till light and fluffy.
  2. Now take clean cloth or plastic and wet it slightly add in the ground batter and spread gently fill in the nuts and drop it in hot oil.
  3. Remove from heat when they are golden brown and add in lukewarm water
  4. After an hour squeeze the extra water and arrange in serving dish.
  5. Beat curd with sugar and spread it above vada.
  6. Next decorate with tamarind chutney and coriander and mint chutney.
  7. Finally add a pinch each of chili powder, chaat masala and roasted cumin powder. Serve chilled.
My Tip: For tamarind chutney take 1/2 cup tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins. Bring it to boil. Then add in salt, chilli powder, fennel powder and chaat masala. Boil till the chutney is thick. Store in airtight container. This can stay in the fridge for 4-5 months. For the coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. Blend it to a smooth paste. Transfer to a bowl and add in salt and 2 tbsp lemon juice.

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