Dahi Bhalla has always been a part of my childhood memories. It was one of my and my brother’s absolute favourites! Today, I gave this nostalgic classic a fun and delicious new twist — turning it into adorable Dahi Bhalla Cupcakes! Same delicious flavours, but in a completely new avatar! #Feast26
Wash and soak urad dal and moong dal for 4–5 hours.
Drain well and grind into a smooth, thick batter.
Add salt, ginger paste and cumin seeds. Whisk the batter well until light and fluffy.
Grease a cupcake/muffin mould and fill each cavity with the batter.
Bake or air-fry until the bhallas are cooked through and lightly golden. You can also deep-fry them traditionally.
Soak the cooked bhallas in lukewarm water for 10–15 minutes. Gently squeeze out the excess water.
Arrange the bhallas in cupcake liners or a serving tray.
Pour chilled whisked curd over them.
Drizzle with sweet tamarind chutney and green chutney.
Sprinkle roasted cumin powder and red chilli powder.
Garnish with sev, pomegranate seeds and fresh coriander.
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