1 cup moong dhuli dal ( yellow lentils)
oil for deep frying
1/2 kg curd
2-3 tbsp imli chutney
1 tsp sugar
1 tsp cumin powder
1tsp kasuri meethi
1 tsp black salt
10-12 raisins (optional)
finely chopped coriander leaves
Wash and soak dal overnight or for 3-4 hours. Remove the excess water and grind to make smooth paste,v make sure there is no water on it while grinding or it will become thin and will give poor results.
After grinding, transfer this in a food processor to whip it, or in stand mixer, or whisk with hand beater. If you don’t have any of these gadgets to whisk, use hands to beat till fluffy.
As soon as it changes colour from bright yellow to pale yellow,
By the time you beat dal, keep oil for frying, the oil should be ready as soon as you finish whisking dal. Try not to keep whisked dal for long or the air that is incorporated will settle down.
Take small ball sized portion of batter, dig in one raisins, it’s optional, if you wish you can skip adding raisins.
Deep fry in hot oil, flip and cook from both the sides. Remove in absorbent paper, now transfer this in bowl filled with lukewarm water.
Cover and keep aside for 10-15 minutes.
After 15 minutes, softly squeeze out the bhalle, and set in serving bowl, add curd over it, garnish and serve chilled.
Store remaining bhalle in a bowl filled with fresh water in the fridge, it can be stored for 1 week to 15 days, but make sure to change water every 2 days, squeeze bhalle only before using.
THE SECRET KEY BEHIND SUPER SOFT MELT IN MOUTH BHALLE IS TO WHISK THE BATTER, TILL PALE WHITE AND FLUFFY, DON’T SKIP THIS STEP.
There is no need to add soda if batter is whisked well, in case you have kept the batter for long, add 1/2 tsp of soda, mix well and deep fry.
Make sure you don’t add water in dal while making paste, it might it little effort to grind it, but don’t add water, else batter will be loose and will not turn fluffy in beater.
Add sugar in curd and beat well till smooth and creamy. Add imli chutney, cumin powder, kasuri meethi, black salt and mix well. Pour over bhalle and serve chilled with more imli chutney, pomegranate and fresh chopped coriander leaves.
1. Wash and soak dal overnight or for 3-4 hours.
2. Grind to make smooth and fine paste.
3. Transfer in food processor or stand mixer to whip.
4. Now you can see it has doubled in size.
5. The colour is changed from bright yellow to pale yellow.
6. Deep fry. Keep on absorbent paper.
7. Transfer in bowl, filled with lukewarm water.
8. Cover and keep aside for 15 minutes.
9. Squeeze out the excess water.
10. You can see how the excess oil have also separated.
11. Line up squeezed bhalle in serving bowl.
12. Beat and make curd as mentioned above. Take a serving bowl, add bhalle and pour curd on top, garnish with pomegranate seeds and freshly chopped coriander leaves.
13. Garnish with pomegranate seeds and coriander leaves with pour some more imli chutney on top.