By Nmami Agarwal
Dahi Bhallas are known as the most popular street food in North India. The tongue-tickling bhallas are an irresistible treat for every avid foodie. Bhallas are also a chaat stall’s glory, they also make for delectable festive delights and are generally prepared in a majority of the households across India. Here’s a healthy way to make ‘Dahi Bhallas’ full of protein, calcium and other nutrients which are simple to make and easy to digest.
Nutritional benefits– Moong Dal is one of the best vegetarian superfoods packed with protein and low carbs. Moongdal is one of the low-carb pulses from all of the other pulses. Other pulses are high in protein but carbs too. Moong beans are a good source of protein for vegetarians. Likewise, the curd is also an excellent food, it has good bacteria and aids digestion. It is good for your teeth, bones, and skin.
For The bhallas
- Green moong dal (split green gram) -1/4th cup
- Green chillies
- Pomegranate – ¼ cup
- A pinch of asafoetida (Hing)
- Salt to taste
- A pinch of fruit salt
- Oil for greasing and cooking – ½ tsp.
For The Curd
- Low-fat curd (dahi)–1/2 cup
- Salt to taste
- Cumin seeds (jeera) powder- 1/4 tsp
- Chilli powder–1/2 tsp
- Chaat masala -a pinch
Calories– 115-117 Kcals
- Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours.
- Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. ¼ cup of water.
- Transfer the paste into a bowl, add the asafoetida and salt and mix well.
- Sprinkle the fruit salt and ½ cup of water over it. When the bubbles form, mix gently.
- Grease a non-stick tava (griddle) using ¼ tsp of oil.
- Pour ladleful of the batter on it to make 2-3 bhalla at a time.
- Cover with a lid and cook on a slow flame for 2 to 3 minutes.
- Turn upside down, cover again and cook on a slow flame using 1/4 tsp of oil for 2 to 3 minutes.
- Soak them in enough water in a bowl for 2 minutes. Thereafter, squeeze out the water and keep aside. Be careful not to soak the bhallas beyond 2-3 minutes, to prevent them from breaking.
- Mix salt with curd in a bowl well.
- Place two bhalla on a serving plate spread a portion of the curds mixture evenly and pomegranate over bhallas.
- Sprinkle ¼ tsp of cumin seeds powder, chaat masala and ½ tsp of chilli powder over it.
- Serve immediately.
Over to you
Try your hand at making delicious and fluffy bhallas drizzled with curd and chaat masala and enjoy healthy bhallas anytime.
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