Bhalla - Savory Lentil Dumplings in Yogurt Sauce

Ingredients

• For the dumplings: For the dumplings:
• 1 cup (200g) urad dal (split black lentils), soaked overnight 1 cup (200g) urad dal (split black lentils), soaked overnight
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• For the yogurt sauce: For the yogurt sauce:
• 2 cups (470ml) low-fat yogurt 2 cups (470ml) low-fat yogurt
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon roasted cumin powder 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon black salt 1/2 teaspoon black salt
• Salt to taste Salt to taste
• For garnish: For garnish:
• Sweet tamarind chutney Sweet tamarind chutney
• Green chutney Green chutney
• Finely chopped onions Finely chopped onions
• Fresh coriander leaves Fresh coriander leaves

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Drain the soaked urad dal and grind it into a smooth batter using a blender or food processor.
2. 2.
   Transfer the batter to a bowl and add cumin seeds, grated ginger, asafoetida, and salt. Mix well.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Wet your hands and take a small portion of the batter. Shape it into a small round dumpling and gently drop it into the hot oil.
5. 5.
   Fry the dumplings until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
6. 6.
   In a separate bowl, whisk together low-fat yogurt, water, roasted cumin powder, red chili powder, black salt, and salt to make the yogurt sauce.
7. 7.
   Place the fried dumplings in a shallow dish and pour the yogurt sauce over them. Allow the dumplings to soak in the sauce for at least 30 minutes.
8. 8.
   Garnish the Bhalla with sweet tamarind chutney, green chutney, finely chopped onions, and fresh coriander leaves.
9. 9.
   Serve chilled and enjoy the creamy and tangy flavors of Bhalla.

Treat your ingredients with care...

• Urad dal — Ensure that the urad dal is soaked overnight to achieve a smooth batter consistency. Grinding the soaked dal with minimal water will help in achieving the right texture.

Tips & Tricks

• To make the dumplings extra fluffy, you can add a pinch of baking soda to the batter just before frying.
• For a spicier kick, sprinkle some chaat masala or red chili powder on top of the Bhalla before serving.
• If you prefer a sweeter taste, drizzle some honey or date syrup over the Bhalla along with the chutneys.

Serving advice

Serve Bhalla chilled as an appetizer or snack. It can also be enjoyed as a light meal on its own.

Presentation advice

Arrange the Bhalla on a serving platter and drizzle the sweet tamarind chutney and green chutney in an artistic pattern. Sprinkle finely chopped onions and fresh coriander leaves on top for a vibrant and appetizing presentation.