My Dahi Bhalla are hard and dense. What is the secret to making them soft and porous?

Question

Are your Dahi Bhalla hard and dense? Discover the secret to making them incredibly soft and porous so they soak up the yogurt beautifully.

Answer 1

To make soft and porous Dahi Bhalla, ensure your urad dal batter is properly fermented and aerated, and fry them at a moderate temperature. Soaking the fried bhallas in warm water is also crucial.

Detailed Explanation:

Achieving soft and porous Dahi Bhalla involves several key steps:

1. Dal Preparation: Use good quality urad dal (split black lentils without skin). Wash the dal thoroughly and soak it for at least 4-6 hours, or preferably overnight. This helps in proper grinding and fermentation.
2. Grinding: Grind the soaked dal into a smooth, fluffy batter. Use minimal water while grinding to avoid a runny consistency. The batter should be thick and airy.
3. Fermentation: This is the most crucial step. Ferment the batter for at least 6-8 hours, or overnight, in a warm place. Fermentation introduces air into the batter, making the bhallas light and porous. You'll notice the batter has increased in volume and has a slightly sour smell.
4. Aeration: Before frying, whisk the fermented batter vigorously for 5-7 minutes. This incorporates more air and ensures the bhallas are light. You can also add a pinch of baking soda or fruit salt (Eno) at this stage for extra fluffiness, but don't overdo it.
5. Frying: Heat oil on medium heat. Frying at too high a temperature will cook the outside quickly while leaving the inside raw. Gently drop small portions of the batter into the hot oil and fry until golden brown on all sides.
6. Soaking: Immediately after frying, drop the hot bhallas into warm water. Let them soak for at least 20-30 minutes. This allows the bhallas to absorb water and become incredibly soft. Gently squeeze out the excess water before serving.

Pro Tip:

To test if your oil is at the right temperature, drop a tiny piece of batter into the oil. It should rise to the surface slowly and steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.