Upside Down Dahi Bhalle

About Upside Down Dahi Bhalle

Ingredients

• Yogurt (dahi) 2 cups
• Split skinless black gram (dhuli urad dal), soaked overnight 1 cup
• Oil for deep-frying
• Salt to taste
• Ginger, finely chopped ½ inch
• Green chilli, finely chopped 1
• Raisins 1 tbsp
• Sugar ½ tsp
• Green chutney as required
• Sweet tamarind chutney as required
• Dahi Bhalla Masala for sprinkling
• Fresh coriander springs a few for garnishing

How to Make Upside Down Dahi Bhalle (Stepwise Photos)

Method

1. Drain and put black gram into blender jar, add a little water and blend into a smooth thick batter. Transfer into a bowl.
2. Heat sufficient oil in a kadai.
3. Add salt, ginger, green chilli and raisins to the batter and mix well.
4. Dampen your palms with little water, divide the batter into equal large portions and deep-fry in hot oil till golden. Drain on absorbent paper.
5. Insert a small cookie cutter into the fried bhalle to create holes in them.
6. Take the yogurt in another bowl. Add sugar and salt and mix well.
7. Place the prepared bhalle on a serving platter. Spoon the yogurt into the holes and top with some green chutney and sweet chutney. Sprinkle Keya Dahi Bhalla Masala, garnish with coriander sprigs and serve chilled.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps