Dahi Bhalla Upside Down


Recipe by Chef Amrita Raichand


Split black gram skinless (dhuli urad dal) ¾ cup

Yogurt 4 to 5 cups

Salt to taste

Raisins 15-20

Ginger chopped 1inch piece

Green chillies chopped 2

Gram flour (besan) 2 tbsp

Oil to deep fry

Rocksalt 1 tspn

Sugar 1 tbspn

Green chutney as required

Sweet date and tamarind chutney as required

Roasted cumin powder 2 tspn

Fresh coriander leaves 2 tbspn


 Wash and soak dal in three cups of cold water overnight. Drain off the excess water the following day

 Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.

 Heat sufficient oil in a kadai. Drop ladle full of batter in it and fry until light golden (1 at a time).

 Whisk yogurt well with rock salt and sugar to taste

 To serve, place bhallas on a plate and cave a hole in the center. Fill with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder

 Garnish with coriander leaves and serve immediately


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