Dahi Vada/bhalla

Name: Dahi Vada/bhalla
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3/4 cup urad dal; 1/4 cup moong dal; as required Water; to taste Salt; 1 green chilli; 1 inch ginger; as required Oil for deep frying; For serving:-; 1 cup curd; 1/4 cup green chutney; 1/4 cup tamarind chutney; 2 tbsp coriander leaves; to taste Salt; 1/2 tsp black salt; 1 tsp roasted cumin powder; 1/4 tsp red chilli powder; 1 tsp chaat masala

Kalpana Solanki @cook_13477867

#ldcravings1
#Post-3
Dahi vada is also famous strret food in India.

Kalpana Solanki @cook_13477867

#ldcravings1
#Post-3
Dahi vada is also famous strret food in India.

Saved

Ingredients

30 mins

4-5 servings

3/4 cupurad dal
1/4 cupmoong dal
as requiredWater
to tasteSalt
1green chilli
1 inchginger
as requiredOil for deep frying
For serving:-
1 cupcurd
1/4 cupgreen chutney
1/4 cuptamarind chutney
2 tbspcoriander leaves
to tasteSalt
1/2 tspblack salt
1 tsproasted cumin powder
1/4 tspred chilli powder
1 tspchaat masala

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Steps

30 mins

1

Soak both lentil overnight. If you don't have a lot of time do so at least 4 hours.
2

Corasely grind the soaked lentils along with green chillies, ginger, hing and salt.
3

Add little water if needed. The batter should not be runny.
4

Transfer the batter into large bowl. Beat the batter in one direction for 5 minutes to get more fluffy and smooth batter.
5

When ready to fry heat oil for frying add 1 tbsp oil to the batter. Whisk batter vigorously.
6

When the oil is hot now dip your hand in water and start make lemon sized vadas.
7

Drop them one by one to hot oil.
8

Also fry the vadas till they turn golden brown.
9

Drain off the vadas on kitchen towel to absorb oil.
10

Immediately drop vadas into lukewarm water and dip the vadas completely.
11

Soak for 5 minutes and allow the badaa to absorb water.
12

Further more squeeze off the water by pressing between your palm.
13

Place 3-4 squeezed vada on the serving plate.
14

Pour in 3 tbsp thick whisked curd also add in green chutney and tamarind chutney.
15

Sprinkle pinch of chilli powder, cumin powder, chaat masala and salt.
16

Garnish with coriander leave and pomegranate seeds.