Master Spongy Dahi Bhalle: 5 Steps to Perfection & 1-Month Storage!

• Achieve market-like soft Dahi Bhalle with this "Bharat Ki Rasoi" recipe, solving the common problem of hard bhalle.
• Use 1¼ cups urad dal and ¼ cup moong dal, soaked 6-8 hours, for a softer texture; drain water completely before grinding.
• Grind dal slowly with ¾ cup cold water for a thick, light paste; whisk continuously in one direction for 8-10 minutes with spices until it floats.
• Fry bhalle at 140-145°C until golden brown, then soak immediately in spiced water (salt, black salt, cumin, hing) for 15-20 minutes.
• Store prepared bhalle by pressing out water and freezing; rehydrate in hot water for 10 minutes before serving with curd and chutneys.