Dahi bada Dahi Bhalla

Name: Dahi bada Dahi Bhalla
Total time: 2700 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1 cup Lentils (urad dal); 2-3 green chillies; 1 inch chopped ginger; 1 tsp Cumin seeds; 2 pinch asafoetida(hing); 1/2 cup water for grinding the batter; to taste Salt; 2-3 cup curd; 2-3 tsp chaat masala; 1/2 tsp red chilli powder; 1 tsp roasted cumin powder; to taste Black salt; As needed mustard oil; 2 tsp Coriander leaves for garnishing

Shalini Nikhil Gupta @cook_25613662

#SIW

Shalini Nikhil Gupta @cook_25613662

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Ingredients

45 min.

5 people

1 cupLentils (urad dal)
2-3green chillies
1 inchchopped ginger
1 tspCumin seeds
2 pinchasafoetida(hing)
1/2 cupwater for grinding the batter
to tasteSalt
Other ingredients
2-3 cupcurd
2-3 tspchaat masala
1/2 tsp red chilli powder
1 tsp roasted cumin powder
to tasteBlack salt
As neededmustard oil
2 tsp Coriander leaves for garnishing

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Steps

45 min.

1

First wash the lentils (urad dal) for 3-4 times in water.Soak it for overnight or for 5-6 hours.
2

Drain water and add the lentils in wet grinding jar. Add chopped green chillies ginger, cumin seed & asafoetida in jar, add water in intervals & grind to a smooth batter.
3

Take out batter in a bowl,add salt & stir it for a couple of minutes. This make it more light & fluffy.
4

Heat a frying pan (kadhai), pour oil for deep frying. When oil becomes medium hot, add spoonful batter in the oil.
5

When bada becoming pale golden from the base& sides, turn them other side. Fry both sides till it become crispy then take out in a bowl from frying pan.
6

Take one another bowl of water, add all fried vadas in the water & soak them for half an hour.
7

Take each vada & press between your palms to remove extra water. Keep all vadas in seprate bowl.
8

For serving, Whisk yoghurt till smooth, pour the yoghurt over the vadas. Add green & tamarind chutney on the top as required.
9

Sprinkle red chilli powder, rosted cumin powder, chaat masala & black salt. Garnish it with chopped coriander leaves. Serve it immediately or keep in refrigerator & serve later.