Dahi Bhalle | Dahi Vada
Ingrdients:
- 1 cup Urad dhuli dal
- 2 Green chilies, chopped
- 1/2 inch Ginger, chopped
- 1 pinch Asafoetida (hing)
- 3 tbsp Water for grinding the batter or as required
- 2 to 2.25 cups curd (yogurt or dahi)
- Chaat masala as required
- Red chili powder as required
- Roasted cumin powder as required
- Tamarind chutney
- Mint Chutney
- Salt as required
Method:
- First pick and then rinse the lentils for 3-4 times in water.
- Soak the lentils in enough water overnight or for 4-5 hours.
- Drain and add the lentils in a wet grinder.
- Also add Asafoetida.
- Add water in intervals and grind to a smooth batter.
- Iused about 3 tbsp of water added in intervals while grinding the lentils.
- Take the ground batter in a bowl.
- Beat the batter briskly for a couple of minutes. this makes the batter
- more light and fluffy.
- Beat till the batter is soft and spongy for around 7-8 minutes.
- Add chopped green chillies, chopped ginger and salt. Mix Well.
- Heat a kadai or pan with oil for deep frying.
- When the oil becomes medium hot, add spoonfuls of the batter in the oil.
- Don't be in a hurry to turn them.
- When you see the vadas becoming pale golden from the base and sides, you can turn them.
- Fry the vadas till they become golden and crisp. drain on paper towels.
- In another bowl take luke warm water.
- And add the vadas to the water.
- Soak them for 5-10 minutes.
- Take each vada and flatten and press between your palms to remove excess water.
- Place these vadas in the Plate.
- Whisk yogurt till smooth. Dip the vadas in curd and place them in serving plate.
- Pour the yogurt over the vadas.
- Sprinkle the red chili powder, roasted cumin powder, chaat masala and salt.
- Top with the green chutney and tamarind chutney as required.
- Garnish dahi vada with chopped coriander leaves and fresh Pomegranate seeds.
- Serve dahi vada immediately or refrigerate and serve later.