With Diwali having been this week, we thought you might like to try a special Indian dessert that is typically served during the five day festival. Anjum’s recipe for Dahi Bhalla is sweet, savoury, soft, spongey & creamy all in one bite & is truly delicious! Why not give it a try & let us know what you think?

(makes 25)
1 cup urad dal, soak overnight
10g ginger, peeled weight
½-2 green chillies
2/3 tsp. baking powder
Small handful chopped fresh coriander
¾ tsp. salt
Vegetable oil for frying

To make up half:
450g plain yoghurt
90-110ml water
Salt to taste
3-4 tsp. sugar, more if the yoghurt is tart
¾ tsp. roasted cumin, powdered
Tamarind Chutney & Tangy coriander chutney to serve

– Drain off most of the water from the lentils leaving about 6-7 tbsp
– Blend the lentils along with the ginger & chillies until pretty smooth (there may be some very small granules). Add water if necessary but the less the better. The finished batter should be fluffy
– Heat about 3-4” oil in a medium-large karahi, wok or saucepan
– Add salt, baking powder & coriander & stir vigorously
– Place a bowl of water near the hob. Dunk your fingers in, scoop a large walnut size amount of batter & let it slide off into the hot oil. Take care that the oil does not splash you! You can crowd the pan a little
– They should be light & float, fry for 5-6 minutes or until lightly golden
– Take out with a slotted metal spoon, draining off excess fat, & place in a bowl. Repeat with the rest
– When you are ready to eat, place in a large bowl of hot water for 2 mins
– Whisk together the yoghurt, water, salt, sugar & cumin powder until smooth. The yoghurt should be like single cream.
– Add some cold water to the bowl & gently squeeze out the water & oil
– Place straight into the yoghurt. Spoon over the tamarind & coriander chutneys & serve (or refrigerate for later)