Dahi Bhallas

Dahi Bhallas are known as the most popular street food in North India. The tongue-tickling bhallas are an irresistible treat for every avid foodie. Bhallas are also a chaat stall’s glory, they also make for delectable festive delights and are generally prepared in a majority of the households across India. Here’s a healthy way to make ‘Dahi Bhallas’ full of protein, and other nutrients which are simple to make and easy to digest.

For a Serving Size of Two:

Ingredients:

• 60 grams urad dal
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chaat masala
• 1/4 teaspoon black salt
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 tablespoon tamarind chutney
• 1 tablespoon green chutney
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped onions
• 1 tablespoon pomegranate seeds

Procedure:

• Soak the urad dal in water for at least 4 hours or overnight. Drain the water.
• In a blender or food processor, blend the soaked dal with a little water to make a smooth batter. The consistency should be thick but pourable.
• Grease a steaming tray or idli molds.
• Pour the batter into the molds, filling each about 3/4 full.
• Steam the batter in a steamer or large pot with a lid for about 15-20 minutes, or until a toothpick inserted comes out clean.
• Whisk the yogurt in a bowl until smooth. Add salt to taste.
• Once the bhallas are steamed and cooled slightly, gently remove them from the molds.
• Place the bhallas in a serving dish and pour the yogurt over them.
• Drizzle with tamarind chutney and green chutney.
• Sprinkle chaat masala, black salt, and garnish with chopped coriander leaves and grated carrot if using.
• Serve immediately as a refreshing and tangy snack or appetizer.

Nutritional Benefits: 

• Calories: 320 kcal
• Protein: 20 g
• Carbohydrates: 59 g
• Fat: 5.8 g