Dahi Bhalle | Dahi Vada
- 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
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.
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
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.