Name: Bikanerwala Dahi Bhalla recipe by Reena Andavarapu at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 10
Ingredients: For the wadas :; Urad dal - 1/2 kg; Oil for deep frying; Warm water - 1 large bowl; For the sweet chutney:; Dates-1 cup; Jaggery - 1 cup; Tamarind - lemon sized ball; Water - 4 cups; Salt to season; Cumin powder - 1 tsp; Chilli powder - 1/2 tsp; Black salt - 1/2 tsp; For the green chutney:; Mint leaves - 1/2 bunch; Coriander leaves - 1 large bunch; Green chillies - 5; Cumin - 1 tsp; Ginger - 1"inch; Salt to taste; For the garnish:; Curd - 1 kg; Sugar little to sweeten the curd; Sev - 200 grams; Red chilli powder as required; Roasted jeera powder as required; Amchoor powder as required

ABOUT Bikanerwala Dahi Bhalla RECIPE

Recently on my trip to Delhi this is one chat my kids got fascinated by,dahi Bhallas from the Bikanerwala chat centre. Dahi Bhallas are these soft Urad wadas drenched and squeezed in warm water then garnished with freshly churned curd, sweet chutney, spicy green chutney, spice powders and finally topped with sev.

Ingredients Serving: 10

For the wadas :
Urad dal - 1/2 kg
Oil for deep frying
Warm water - 1 large bowl
For the sweet chutney:
Dates-1 cup
Jaggery - 1 cup
Tamarind - lemon sized ball
Water - 4 cups
Salt to season
Cumin powder - 1 tsp
Chilli powder - 1/2 tsp
Black salt - 1/2 tsp
For the green chutney:
Mint leaves - 1/2 bunch
Coriander leaves - 1 large bunch
Green chillies - 5
Cumin - 1 tsp
Ginger - 1"inch
Salt to taste
For the garnish:
Curd - 1 kg
Sugar little to sweeten the curd
Sev - 200 grams
Red chilli powder as required
Roasted jeera powder as required
Amchoor powder as required

Instructions

Soak the dal in sufficient water for 2 hours. Wash the soaked dal and grind well with very little water and salt to a smooth batter.
In the meanwhile make the chutneys. Pressure cook deseeded dates, jaggery and tamarind with 2 cups water and salt for 2 to 3 whistles.
Cool and grind to a smooth paste. Add the remaining seasoning, water and heat till boils twice.
Let the chutney cool. Now grind the ingredients mentioned under green chutney with required water to a smooth paste. Add some more water and make a thin consistency. Keep aside.
Keep oil to heat for deep frying. Keep a big bowl of warm water ready.
Make small roundels/ Bhallas with batter and deep fry in medium hot oil. Fry well on both sides. Remove. Dip them in warm water, squeeze and keep aside. Make all the Bhallas the same way.
Churn the curd with some sugar and water keeping the consistency thick.
Assemble chutneys, Bhallas, churned curd, sev, spice powders on the table.
Take a serving plate. Place few Bhallas on it. Now pour a big laddle of curd all over the Bhallas.
Take a large spoon and pour green chutney all over follwed by sweet chutney. Again pour 1 or 2 large laddles of curd all over followed by both the chutneys again.
Now sprinkle the red chilli powder, roasted jeera powder and amchoor powder over it.
Lastly garnish with lots of sev. So here it's ready to have the yummy delhi wala dahi Bhalla.

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