Diet Wala Dahi Bhalla | दही भल्ला Leave a comment
Dahi Vada or Dahi Bhalla is a popular snack in North India, particularly in Delhi and Punjab.
Here, we have come up with a non-fried version of the traditional style of dahi bhalla preparation!
Dahi bhalla is a delicious and chatpata snack that’s famous all over India! Be it street food or high-end restaurants, if there is a menu for chaats, then you will definitely find Dahi vada in the list. To get the authentic taste, we recommend following the recipe thoroughly, but you can always make slight changes in the toppings & spices! For instance, add some shredded beetroot in place of pomegranate or use both as a topping! Our version of the Dahi Bhalla recipe comes with much lower calories and better nutrient content!Check out the recipe description for Non-fried Dahi Bhalla to get the list of ingredients and a video for step-by-step cooking instructions . Here's a recipe for preparing this delicious & soft Dahi Bhalla.
Drain & wash both the pulses in running water.
Grind to a coarse paste.
Whisk the batter and add a pinch of asafoetida & perform the floating test as shown in the video.
Heat an appam pan and grease its moulds with oil.
Mix fruit salt (Eno) in dal batter to give a rise to it.
Fill all the moulds of appam tawa with dal batter up to 3/4th space.
Cover the lid, keep the flame low.
After 6-7 minutes turn side grease the appam from the upper side and turn it & cook from the both the sides till it becomes golden brown.
Put all the cooked bhalla in normal salted water.
To serve, pour the curd into two servings bowls.
Squeeze bhalla's and soak it in curd completely, Sprinkle salt, chilli powder, black salt, chaat masala, bhuna jeera and both chutneys.
Garnish with coriander leaves, ginger & pomegranate seeds.
Servings 2
- Amount Per Serving
- Calories 365
- % Daily Value *
- Protein 15.85g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Drain & wash both the pulses in running water.
Grind to a coarse paste.
Whisk the batter and add a pinch of asafoetida & perform the floating test as shown in the video.
Heat an appam pan and grease its moulds with oil.
Mix fruit salt (Eno) in dal batter to give a rise to it.
Fill all the moulds of appam tawa with dal batter up to 3/4th space.
Cover the lid, keep the flame low.
After 6-7 minutes turn side grease the appam from the upper side and turn it & cook from the both the sides till it becomes golden brown.
Put all the cooked bhalla in normal salted water.
To serve, pour the curd into two servings bowls.
Squeeze bhalla's and soak it in curd completely, Sprinkle salt, chilli powder, black salt, chaat masala, bhuna jeera and both chutneys.
Garnish with coriander leaves, ginger & pomegranate seeds.
