Ingredients with Measurements:
- 1 cup of urad dal
- 1 cup of khoya
- 2 cups of yogurt
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of red chili powder
- 1 tsp of garam masala
- 1 tsp of salt
- 1 tsp of sugar
- 1/2 cup of tamarind chutney
- 1/2 cup of mint chutney
- 1/2 cup of chopped coriander leaves
- 1/2 cup of chopped onions
- 1/2 cup of sev (crispy chickpea noodles)
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Frying pan
- Slotted spoon
- Serving dish
Step-by-step instructions:
1. Soak the urad dal in water for 4-5 hours, then drain the water and grind it into a smooth paste.
2. Add salt and mix well. Heat oil in a frying pan and drop spoonfuls of batter into the hot oil.
3. Fry until golden brown, then remove from the oil with a slotted spoon and place them on a paper towel to remove excess oil.
4. In a mixing bowl, whisk the yogurt until smooth. Add salt, sugar, cumin seeds, coriander powder, red chili powder, and garam masala. Mix well.
5. Add the fried bhallas to the yogurt mixture and let them soak for 30 minutes.
6. In a separate pan, heat the khoya until it melts and turns golden brown.
7. Arrange the soaked bhallas on a serving dish, pour tamarind chutney and mint chutney over them.
8. Drizzle the melted khoya over the bhallas, then sprinkle chopped onions, coriander leaves, and sev on top.
Time:
Preparation time: 5 hours (including soaking time)
Cooking time: 30 minutes
5. Temperature:
Frying temperature: 350°F
Khoya melting temperature: Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300 per serving
Fat: 10g
Protein: 15g
Carbohydrates: 40g
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Khoya can be substituted with ricotta cheese or paneer.
- Tamarind chutney can be substituted with date chutney or mango chutney.
- Mint chutney can be substituted with cilantro chutney or garlic chutney.
- Sev can be substituted with crushed papad or roasted peanuts.
Variations:
- Add chopped tomatoes and cucumber for a refreshing twist.
- Use a mix of different chutneys for a burst of flavors.
- Add pomegranate seeds for a sweet and tangy crunch.
Tips and tricks:
- Make sure the batter is smooth and not too thick.
- Fry the bhallas in small batches to avoid overcrowding the pan.
- Squeeze out excess water from the yogurt before adding the spices.
- Use fresh khoya for the best taste and texture.
Storage instructions:
Bhallas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, microwave for 30 seconds or heat in a pan until warm.
Presentation ideas:
Arrange the bhallas in a circular pattern on a large platter, then drizzle the chutneys and khoya over them. Garnish with chopped onions, coriander leaves, and sev.
Garnishes:
Chopped onions, coriander leaves, sev, pomegranate seeds.
Pairings:
Serve with a side of papad or samosas.
Suggested side dishes:
Papad, samosas, or aloo tikki.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the bhallas are too hard, soak them in warm water for a few minutes before adding them to the yogurt mixture.
Food safety advice:
Make sure to wash your hands and utensils thoroughly before cooking. Keep the yogurt and chutneys refrigerated until ready to use.
Food history:
Bhuna Khoya Dahi Bhalla is a popular street food in India, especially in the northern regions. It is a variation of the traditional dahi bhalla, which is made with lentil dumplings soaked in yogurt and topped with chutneys and spices.
Flavor profiles:
Creamy, tangy, sweet, spicy, and savory.
Serving suggestions:
Serve as an appetizer or a snack.
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Region: Indian