Hey Guys! Today recipe is Chutpatta Dehi Bhalla which we can make in ramadan or for our birthdays too.
So there is a written recipe for you.

Here’s a vibrant and chutpatta Dahi Bhalla Recipe along with a smart storage hack to keep them fresh for up to 1 month:

🌶️ Chutpatta Dahi Bhalla Recipe (Moong & Mash Daal Style)

🧾 Ingredients:

  • 1 cup moong dal (yellow split lentils)

  • ½ cup mash dal (urad dal)

  • 1 tsp salt (for batter)

  • 1 tsp cumin seeds

  •  2 cups Oil for deep frying

🥣 Preparation Steps:

  1. Soak the Lentils:

    • Soak both moong dal and mash dal overnight in water or for 8 hours.

  2. Blend the Batter:

    • Drain the soaked lentils and grind them into a smooth, thick batter using minimal water 1 or 2 Tbsp.

  3. Beat the Batter:

    • Transfer to a wide bowl and add 1 tsp salt and 1 tsp cumin seeds.

    • Beat the batter using a whisk or hand blender for 5–7 minutes until it turns fluffy and light.

  4. Deep Frying:

    • Heat oil in a pan over medium heat.

    • Drop the batter into the oil using a round spoon.

    • The bhallas will float up—fry until golden brown and crisp.

🧊 Storage Hack – 1 Month Fresh!

  • Let the fried bhallas cool completely.

  • Store in a zip lock bag and refrigrate it but not keep them in freezer

  • They’ll stay fresh for up to 1 month!

🥗 How to Serve Dahi Bhalla:

  1. Rehydration:

    • Take out the required number of frozen bhallas.

    • Soak them in warm water with 1 tbsp sugar and 1 tsp salt for 1 hour.

    • Gently squeeze to remove excess water.

  2. Assemble the Plate:

    • Place bhallas on a serving tray.

    • Pour fresh yogurt over them.

    • Top with boiled white chana, boondi, onion rings, tomato slices, and fresh coriander.

  3. Chutney Time!

    • Drizzle generously with imli (tamarind) chutney for that perfect tang.

🥄 Enjoy your chilled, creamy, spicy, tangy Dahi Bhallas anytime—thanks to this quick make-ahead trick!

Would you like me to create a printable recipe card or infographic for this?