Hello, Foodies and Buddies!
Welcome to our Dish of the Week feature and, on this edition, we have a special dish to help you cool off for the summer – Dahi Bhalle by Chef Rekha!
In her own words, Chef Rekha described the dish. She said, “The dish is called Dahi Bhalle – one of the favoured dishes in North India when the Holi festival is around the corner. In fact, you can’t celebrate this festival in North India without this simple yet delectable delicacy.”
When asked about the significance of the dish, Chef Rekha said, “This dish holds a major significance for me as it happens to be the best dish you can treat your loved ones to during festivals. It’s also a really nice summer dish!”
She continued, “It’s my favourite dish and I generally get bulk order for Dahi Bhalle, and I can’t stop myself from preparing this dish even if it is on short notice too!”
We are sure that your buyers are most grateful for this, Chef Rekha 🙂
When asked about how she learned to make this dish, Chef Rekha replied, “I have learnt a lot of dishes from my Mother In Law and practice is the one thing which makes everyone perfect – and that includes me with the Dahi Bhalle!”
Chef Rekha was even kind enough to share a full recipe which you can find below:
Ingredients (Four Servings)
1 cup Urad Dal – Soaked for six hours
2 teaspoon of finely chopped and peeled Ginger
1/2 teaspoon of powdered Cumin
1 pinch of powdered Asafoetida
1 chopped Green Chilli
1 cup Yoghurt (Curd)
1 pinch of Sugar
1/2 teaspoon of Black Salt
1 tablespoon Green Chutney
1/2 tablespoon Tamarind Chutney
Pomegranate Seeds, and Coriander leaves for garnishing
Soak the urad dal for 6 hours and drain the water and then transfer to a grinder
Add asafoetida, ginger and green chillies and grind it to make a smooth batter
Add a little water if desired during grinding and keep it aside for 15 minutes
Take a deep frying pan and heat oil over a medium flame
Add a spoonful of the batter into the hot oil
Fry until the Bhalle become crisp and golden
Take a plate, put some paper towels or tissue papers to drain the excess oil
Then, drop these bhalle in a bowl of water for 15 minutes
Meanwhile, whisk the yoghurt and sugar in a bowl
Squeeze excess water from the bhalle and transfer them to a bowl
Pour the yoghurt mixture over the bhalle
Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top Garnish it with some freshly chopped coriander, green chillies, and pomegranate
Chef Rekha stressed on the importance of the batter. She said, “The most important part of this dish is the proper consistency of the Urad Dal Batter for soft and fluffy Dahi Bhalle.”
Thank you so much for the detailed recipe as well as your valuable instructions, Chef Rekha 🙂
Finally, Chef Rekha listed which other dishes she was looking to make famous on FoodyBuddy.
“All my Paneer dishes are in heavy demand. A few of them are Paneer Bhurji, Reshmi Paneer, Paneer Lahori, Kadai Paneer, Shahi Paneer, as well as Chole Bhature with Amritsari Paneer Kulche, Vada Pav, Langar Halwa, and Suji Halwa. It’s a never-ending list,” she said with a fond smile.
Thank you so much for your time, Chef Rekha, and we wish you all the very best going forward 🙂
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