The biggest difficulty in making Dahi-Bhalle is that no matter how well you follow the recipe, but due to some common mistake, Dahi-Bhalle becomes very tight, due to which the taste of Dahi Bhalla deteriorates. In such a situation, you must know some basic things before making Dahi Bhalle.
Soak lentils for so many hours
To make Dahi Bade or Bhalle, first of all, the method of soaking lentils should be corrected. Soak lentils in water and keep it for at least 5-6 hours. By doing this the lentils will swell well and it will be easy to grind.
Soak pulses separately
To make Bhalle, pulses should be soaked in separate utensils. This is because different pulses take different times to soak. For example, moong dal gets moist quickly, whereas urad dal takes longer to cook.
don’t add salt
Some people add salt while soaking the pulses, which should not be done so. Adding salt does not make the lentils melt well.
Separately grind lentils
The pulses should be grinded separately in order to keep the Bada or Bhalle soft and puffy. While grinding, add little water to the lentils. Do not add all the water at once, but add little by little water and grind the lentils.
mix well paste
Mix the paste or pithi in a big vessel and beat it well in one direction for 10-15 minutes. This will make Bhalle or Bada soft. The longer you beat the batter, the bigger or better it becomes.
fry on medium flame
The oil should be heated on medium flame only. When the oil becomes hot, add baking soda or eno to the batter or paste and whisk again. After this, take small balls from the paste or batter and put them in the oil.
To refresh the mood on the weekend, make Dahi-Bhalle, learn the indigenous way of making it