This recipe is a combination of two of my previously shared recipes… Mango Raita and Instant Dahi Bhallas. It is a seasonal twist to an Indian classic. These soft, delicious savory lentil dumplings dipped in cool mango yogurt can be prepared in about 30 minutes. There is no soaking or deep frying involved. They are also gluten-free and refined sugar-free. At first glance, the recipe may seem cumbersome. However, if you read through all the steps carefully, the process is quite straightforward. Please don’t be intimidated; they are definitely worth a try when mangoes are in season.

Recipe

Instant Mango Dahi Bhallas

(Makes 18-20 bhallas)

Ingredients

For the Mango Yogurt -
1 1/2 cups thick, plain yogurt
2 medium sized ripe mangoes (use your favorite variety, I used Badami)
6-8 fresh mint leaves
Roasted cumin powder, red chilli powder, black pepper powder, black salt, regular salt and a little powdered jaggery, to taste

For the Bhalla Batter -
1/4 cup split skinless black lentils (dhuli urad dal)
1/4 cup split skinless green gram/yellow mung (dhuli mung dal)
2 tbsp rice flour
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
1/2 tsp baking soda
1 tsp vinegar/lime juice
Salt to taste
1 tsp grated ginger
1/4 cup yogurt
3/4 cup water
Oil for frying

For Soaking -
6 cups filtered water
Pinch of asafetida (optional)
1 1/2 tsp salt

To Garnish -
1 tbsp finely chopped cilantro
2 tbsp date & tamarind chutney (Sonth)
2 tbsp pomegranate arils (optional)

Method

For the Mango Yogurt -
Whisk the yogurt with the spices, salt, and jaggery.

Peel and chop the mango. Reserve 1/4 cup for later. Puree the rest of the mango flesh along with the mint leaves. Whisk the mango puree into the seasoned yogurt. Taste and adjust the seasoning to your liking. The amount of seasoning and sweetener will vary depending on the sourness of the yogurt and sweetness of the mangoes. Let your tastebuds be your guide.

Refrigerate until chilled.

For the Bhallas -
Pour 6 cups of water into a large pot, add the asafetida & salt and bring to a boil. Once the water reaches a rolling boil, turn off the heat. Cover the pot with a lid so the water stays warm. Keep the pot on the stove so you can reheat the water, if necessary.

In a frying pan, lightly roast the dals over medium-low heat for 4-5 minutes until they turn aromatic. Remove from heat. Once cool, use a blender or food processor, grind them into a fine powder.

In a bowl, whisk together the powdered dals, rice flour, roasted cumin powder, red chilli powder, baking soda and salt. Add the grated ginger, yogurt and water. Stir until well combined. The batter should not be too thick or thin (it should be the consistency of pakora batter). If it is too runny, mix in another tablespoon of rice flour. If it is too thick, add a little more water. Taste and adjust the salt, if needed. Whisk the batter well for two minutes to make it light and fluffy.

Drop a small spoonful of oil into each of the cavities of an appe (æbleskiver) pan and heat over a medium-low flame. Gently rotate the pan to coat the cavities with the oil. Drop a tablespoon of batter into each cavity (start with the outer cavities as the ones in the middle tend to get more heat). Cover and cook for 2-3 minutes until the batter is set on top and golden brown on the bottom. Make sure to keep the heat on the lower side or else the Bhallas may not cook fully in the center. Check for any hotspots and turn the pan around, so they brown evenly.

Spoon a little more oil over the vadas and carefully flip them over. Cover and cook until the other side is also browned.

Remove the bhallas from the pan and drop them into the warm water. Allow them to soak for 10 minutes (they will swell up and become soft), turning them over midway through soaking. Then use a slotted spoon to transfer them onto a plate.

Once the bhallas are cool enough to handle, press each one lightly between your palms to drain out the excess liquid.

To Assemble -
Dip the bhallas into the chilled mango yogurt (spoon some yogurt over them as well, so they are nicely coated).

Serve garnished with the reserved mango pieces, date & tamarind chutney, chopped cilantro, pomegranate arils and a sprinkling of red chilli powder and roasted cumin powder.