Dahi Bhalla Recipe with Purti Soyalite Soyabean Oil

Prep Time: 5 hrs Cook Time: 30 minutes Total Time: 5hrs 30mins Servings: 15 Introduction: Dahi Bhalla, also known as Dahi Vada in many parts of India, is a beloved North Indian street food that combines soft lentil dumplings with chilled yogurt and a burst of tangy, spicy, and sweet chutneys. This dish is not just a treat to your taste buds but also a part of India's rich culinary heritage. Prepared traditionally during festivals like Holi, Diwali, or family get-togethers, Dahi Bhalla is a perfect harmony of texture and taste - soft, spongy bhallas soaked in creamy yogurt and topped with aromatic spices. And when made with Purti Soyalite Refined Soyabean Oil, the bhallas turn out light, non-greasy, and healthier without compromising on flavor. Ingredients: For Bhalla (Vada): - 1 cup urad dal (split black gram), soaked overnight - 1/2 tsp ginger (grated) - Salt to taste - Pinch of hing (asafoetida) - Purti Soyalite Refined Soyabean Oil for deep frying For Assembling: - 2 cups thick fresh curd (yogurt), whisked smooth - 2 tbsp tamarind chutney - 2 tbsp green chutney (mint-coriander) - 1 tsp roasted cumin powder - 1/2 tsp red chili powder - Salt & black salt to taste - Fresh coriander leaves for garnish - Pomegranate seeds (optional) Preparation: Prepare the Bhallas: - Drain the soaked urad dal and grind it into a fluffy, thick batter using minimal water. - Add ginger, salt, and hing. Whisk the batter well to incorporate air (makes bhallas soft). - Heat Purti Soyalite Refined Soyabean Oil in a deep pan. - Drop spoonfuls of batter and fry till golden brown on medium flame. - Soak the fried bhallas in warm water for 15 minutes, then gently squeeze out excess water. Prepare Yogurt Mix: - Whisk the curd till smooth. Add a pinch of salt and a little sugar if desired. Assemble the Dahi Bhalla: - Arrange bhallas in a dish, pour yogurt generously over them. - Drizzle tamarind and green chutneys. - Sprinkle roasted cumin powder, chili powder, black salt. - Garnish with fresh coriander leaves and pomegranate seeds.