Whenever I go out for eating….the first thing I look out in the menu is the chat column. I am huge fan of chats and can have chat at any time of the day…..Anytime matlab….any time….I can have it in breakfast or can relish at mid night too….There used to be a small chat shop near my house in Bangalore and my first love for Dahi Bhalla started over there…..
And over the period of time this dahi bhalla has become one of my regular pick up or eat out whenever I am on that way. And when I moved to Chennai, I hardly found 1-2 chat shops near to my place and the chat served over there was not upto my taste….
Craving for the chat I had in Bangalore, one day I thought of making it all by myself….Recollecting the ingredients and a picture of the chat which I use to eat mostly standing under the dim street light watching the fast moving traffic, accompanied by cool breeze or mighty drizzle filling my memory….I made this chat. The Imli Chutney when mixed with dahi/curd will give a tickling sensation to the taste buds….which I love the most.
Though it was for the first time I made it….everyone at home devoured it with much joy. This was one of the chat which I made most often during Ramadan fasting. The simple mantra behind this chat is the balance of flavours, perfect combination of sweet and sour taste when served with fluffy and yum fried dumplings…
So what are you waiting for, make this chat and enjoy this with your loved ones this festive season. Wishing Happy and Safe Diwali for the ones who are celebrating. If you are not celebrating also then try this out to surprise your senses or loved ones.
FOR MAKING BHALLA’s:
- 1 cup Urad dal/Split white lentils
- 2 tbsp. Roasted Gram flour
- ½ tbsp. Ginger-Green chili paste
FOR MAKING DAHI BHALLA CHAT:
- 1 cup thick fresh Curd/Yogurt
- ¾ cup Water
- ½ tbsp. Sugar
- ½ tbsp. Rock salt
- ½ tbsp. Chat Masala
- ¼ tbsp. Roasted Cumin powder
- Pinch of Salt
- ½ cup Imli Chutney/Sweet Tamarind Chutney
- 2 tbsp. fresh minced Coriander/Mint leaves, for garnish
- 1 tbsp. Sev/Boondi, optional
- 2 tbsp. Pomegranate seeds, for garnish, optional
- Wash and soak urad dal with enough water for 3-4 hours. Drain water from dal and grind to smooth paste by adding 2-3 tbsp. of water of required.
- Take this batter into a wide bowl and whisk in salt, roasted gram flour, ginger-green chili paste. Whisk for 3-4 minutes, until the batter is smooth and airy.
- In the meantime, heat enough oil for deep frying. When the oil is hot enough to deep fry, then slowly drop down spoonful of batter into the oil.
- Fry till they turn nice golden. Drain onto kitchen tissue. Keep a bowl of water ready and drop down fried bhalle into the water. After 1-2 minutes gently squeeze the bhalle to remove the excess water and set aside.
- Repeat the process to complete the batter. Now start making the dahi mixture to assemble the chat.
- In a bowl beat in curd to remove lumps. Now add water, salt, sugar, chat masala, rock salt and roasted cumin powder. Beat for 2-3 minutes until everything is combined. Chill this in fridge till use.
- To serve, add 2-3 bhalle (depending on the size of the serving bowl) to a serving bowl and top with chilled above made curd/dahi mixture.
- Above it pour 2-3 tbsp. of imli chutney and garnish with boondi and fresh minced coriander leaves or mint leaves.
- Serve chilled by adding lots of love.
This chat is mostly served chilled and tastes best when it is assembled just before serving.