We in India love Chaat, Golgappe, Dhahi Papdi, Dahi Bhalla and North India is the hub for all junkies. Every society, local market, corner of the roads are all filled with these Chaat walas serving some mouth-watering Indian fast food. This street food displays its own diversity on the basis of region, taste and demand.
But the biggest concern over the street food is the hygiene and cleanliness, though these vendors have started taking food safety and hygiene measures over the time but you are still not sure. The streets are contaminated and the food prepared in such surrounding is bound to be an invite for diseases. If you give it a though, I think all of these street foods can be quickly, cleanly and tastily prepared at home. With this thought on my quest to cook everything with healthy alternative and techniques, I am sharing my lip smacking Low- Fat, Non-Fried Dahi Bhalla recipe.
Trust me these Dahi Bhallas are better than your local chat wala or a tough challenge to your favourite chaat vendor. They are made in the healthiest way as I baked them and tastes even better than the fried ones. These Dahi Bhallas are soft, fluffy and ridiculously tasty which will satiate your palate for that roadside fried Dahi Bhalla. Top of it they are low in fat and will help cutting those extra calories which you consume with fried ones.
Making these Low- Fat, Non-Fried Dahi Bhalla is super easy and super fun. Gets cooked in less than 2 mins, this recipe could be your sure shot party Hero. When I made it for the first time, my friends and colleagues couldn’t believe they are baked. Since then I have been getting request of making them again and again as they are light on your tummy and delectable for your palette. So let’s start making these super healthy and extremely tasty Low- Fat, Non-Fried Instant Dahi Bhalla. Guys this is my version and I am sure you will love this quick north Indian favourite street food 🙂
Ingredients & Quantity
For Bhalla :
- 1/2 Cup split green moong beans/daal
- ½ Cup de-husked urad beans/daal
- 1 pinch Asafoetida/Hing
- ¼ tbs Salt
- Pinch of baking soda
- 1 Cup Buttermilk
- 2 cup Yoghurt or Curd ( Nicely beat it for a creamy flowy texture)
- 1 Cup tamarind chutney (homemade or use maggi tomato chutney)
- 2 tbs Cumin seeds (Freshly roasted)
- 1 tbs Red chilli powder (or more)
- 2 tbs Ginger Julian
- 2 Green chilies
- Green chutney (Optional), check how to make here
- Black salt to sprinkle
- Chaat masala to sprinkle
How to cook?
- Soak the split green moong beans/daal and de-husked urad beans/daal overnight in water
- In morning wash nicely rubbing them so that some of the husk of green moond daal washes away
- Now in grinder, grind both the pulses without adding water, do not over grind it we want a coarse mixture.
- Once you achieve a nice batter. Take it out in a big bowl and keep it covered. Let it rest for 5-7 hours.
- After 5-7 hours your batter will rise and would look like foam.
- That’s the ideal texture
- Now add asafoetida/hing, salt and baking soda to it and mix
- Now take silicon muffin moulds and grease them with some oil.
- Fill ¼ of the moulds with the batter and microwave it for 1 ½ – 2 mins
- Here I used individual silicon muffin mould and the batter yielded 18-20 bhallas.
- De-mould the bhallas and let them rest for 2-3 mins
- Now take buttermilk in a bowl and add ½ cup water to it
- Pour the bhallas in buttermilk nicely. You can keep them in the buttermilk for 2-3 days
- Whenever you feel like enjoying these yummy Low Fat, Non-Fried Dahi Bhalla, you can rinse them and assemble with curd, tamarind chutney and spices.
- Rinse the bhalla from buttermilk
- Now pour yoghurt over, tamarind chutney, green chutney (check how to make)
- And top them with spices, a bit green chilies, black salt, chaat masala
- Garnish with coriander
- Your Low- Fat, Non-Fried Dahi Bhalla is ready!