Monday, 9 March 2015

Dahi Bhalla Katori

Dahi Bhalla or Dahi Bhalla Recipe


Come Holi and come those specific dishes like Dahi Bhalla or Dahi Vada ann Gujiya. Though I am not a meetha fan, but I do love Dahi Bhalla, well, not because my surname is also Bhalla. But just that it is such a nice Indian snack or chaat as you might call it.

You see in every market that you go in Delhi, there will be people eating away Pani puri, chaat, tikki and Bhalla Papdi. Even in marriages, this is a given you will get to eat it. But what we make at home is generally Dahi Bhalla sans the papdi.

So, this Holi, I thought of adding that papdi to Dahi Bhallas but in a different way. I got my idea from this Laccha Katori that is another nice indian snack. So, I came up with my own Dahi Bhalla Katori.
Dahi Bhalla
Dahi Bhalla Katori

Dahi Bhalla
Dahi Bhalla Katori

Now, as you would imagine how much fun it would have been to bite into it. The lovely taste of those Dahi Bhallas and crunch of the crispy katoris. It is actually fun when you give twist to those dishes favorite to all but in a way that it only adds and does not mess up with the flavors.

Lets get down to the recipe now.

Ingredients:
For Dahi Bhalla/Vada:

  1. Urad Dal (skin removed from Black Gram or White Lentils)
  2. Moong Dhuli Daal. (skin removed from Green Gram) This should be 1/3rd of the quantity of Urad dal. This dal helps to avoid gastric issues.
  3. Ginger Garlic Paste.
  4. Very finely chopped ginger.
  5. Chopped green chillies
  6. Salt to taste.
  7. Beaten Curd
  8. Meethi Chutney
  9. Green Chutney Optional
  10. Raisins. This is also optional.

For Katori:
  1. Wheat flour dough.
  2. Oil to deep fry.

Method:
Dahi Bhalla/Vada:
  1. Soak both the pulses overnight in water.
  2. Put the pulses in a grinder. Add salt, green chillies, ginger garlic paste, chopped garlic.
  3. Grind them nicely to a fine paste.
  4. Now, you need to whisk it for another 10-15 minutes. My mother does it with her hand and she is such an expert which I am not. So just take a hand blender and whisk using that. It should be elasticy.
  5. Now your paste is ready. Simply, make small vada shapes and deep fry till light golden brown.
  6. Now, it is too much fun eating them like that only. My mom always makes few extra vadas. For Dahi Bhalla, soak them in water for 5 minutes.
  7. Now take them out, squeeze out the water and add curd, salt, pepper. Mix well.
  8. Dahi Bhallas are ready.

Katori:
  1. This is very simple but needs a bit of technique. What you need is a small tart tray. Now if you do not have it, need not worry because even I did not have it. Take small steel katoris, ideally of the shape of katoris you would want. Coat them with oil.
  2. Now roll the dough like a chapati but thinner. They should be of about the size to cover the steel katori.
  3. Now put the chapati in the katori and press it gently so that It gets in like a mould. 
  4. Now, all you need to do it deep fry it along with steel katori on high till golden brown.
  5. Let them cool. Take them out of steel katoris. As they have been fried on high heat, they will become really crisp.

Serving:
  1. Now the final thing is to serve. Put one Dahi Bhalla in each katori.
  2. Pour some meethi chutney and green chutney as per your liking.
  3. Sprinkle some raisins, chaat masala and red chilli powder. This is as per your preference.
  4. Serve like this to everyone. This will be same wonderful taste of Dahi Bhallas with the added crispy touch.

Isn't it a wonderful twist to favorite dish of all. Do try this on any day. I mean don't just wait for Holi.

I hope you liked this.

Thanks,
Raj

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