Chef Ranveer Brar's video: Dahi Bhalla Chef Ranveer

One of the most popular chaat items, Dahi Bhalla is a beautiful example of contrasts. Do try my step by step recie for making soft Dahi Bhalla st home Click here to subscribe: https://goo.gl/UE2pmL Website: https://www.ranveerbrar.com Facebook: https://www.facebook.com/RanveerBrar Instagram: https://www.instagram.com/ranveer.brar Twitter: https://twitter.com/ranveerbrar DAHI BHALLA Preparation time: 20 minutes Cooking time: 25 minutes Serves: 3-4 Course: Snack Cuisine: Indian Ingredients 1 cup Urad dal, soaked ¼ cup Moong dal, soaked Salt to taste For filling 4 Green chilli, chopped 3 tbsp Almonds, chopped 3 tbsp Cashews, chopped 3 tbsp Raisins, chopped 1 inch Ginger, chopped For soaking 1 tsp Sugar ½ tsp Black salt ½ tsp Red chilli powder ½ tsp Tamarind chutney Warm water For garnish Curd, beaten Tamarind chutney Red chilli powder Roasted Cumin powder Salt to taste Coriander chutney Pomegranate pearls Sev Coriander leaves Process In a grinder add urad dal, moong dal, salt and coarsely grind it. And keep it aside in a mixing bowl. For Filling In a mixing bowl, add green chilli, almonds, cashews, raisins, ginger and mix well. For Soaking In a large bowl, add sugar, black salt, red chilli powder, tamarind chutney, warm water as required and mix well. For deep frying, heat the oil in a heavy bottomed Kadai.Wet your hands with water and take a spoonful of batter and make a small disc and put the stuffings in between. Close it with batter. Deep fry them till turns golden brown. Once Vada comes to room temperature, soak them in water(let it soak for at least for 1-2 hours) Serve with curd, tamarind chutney, red chilli powder, roasted cumin powder, salt to taste, coriander chutney, pomegranate pearls, sev and coriander leaves.