Non Fried Dahi Bhalla

Name: Non Fried Dahi Bhalla
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Urad dal; 1/2 cup moong dal; 1 tsp freshly crushed black pepper; Pinch hing; 1 inch fresh ginger; to taste Salt; 2 tbsp oil; 2-3 green chilli finely chopped; For dahi Bhalla chat:- 3 cups thick and whisked curd; 1/2 cup green chutney; 1/2 cup tamarind chutney; 2 tbsp roasted cumin powder; 1 tbsp red chilli powder; 1/4 tsp rock salt; Salt and chat masala as per taste; Powdered sugar as per taste; 1 tbsp coriander leaves; For garnishing :- fine Sev, pomegranate seeds

Kalpana Solanki @cook_13477867

#masterchef

Kalpana Solanki @cook_13477867

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Ingredients

45 mins

4 servings

1 cupUrad dal
1/2 cupmoong dal
1 tspfreshly crushed black pepper
Pinchhing
1 inchfresh ginger
to tasteSalt
2 tbspoil
2-3green chilli finely chopped
For dahi Bhalla chat:- 3 cups thick and whisked curd
1/2 cupgreen chutney
1/2 cuptamarind chutney
2 tbsproasted cumin powder
1 tbspred chilli powder
1/4 tsprock salt
Salt and chat masala as per taste
Powdered sugar as per taste
1 tbspcoriander leaves
For garnishing :- fine Sev, pomegranate seeds

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Steps

45 mins

1

Wash and soak both dal in hot water for minimum of 1 hour to get a soft texture and increase size.
2

Drain water and grind dal into a thick batter. Transfer the batter into a large bowl.
3

Add salt, black pepper, green chilli, grated ginger, coriander leaves and mix well.
4

Whisk batter using a large fork for 2 minutes. Heat a paniyaaram pan/ appam pan and add few drops of oil in each cavity of the pan.
5

Lower the flame on low to medium. Pour the batter in each cavities. The batter from the sides has puffed. Fry the vada on both sides become golden brown
6

Remove the vada and let it cool. Heat water in a big pan and add salt it add the vada and allow them to rest for 10-15 minutes.
7

Whisk curd add sugar as per taste. Let it chill in the refrigerater.
8

Take vada from water one by one carefully and squeeze excess water very gently by squeezing it between your palm.
9

Place them all in the curd over the bhallas. Sprinkle some chilli powder, roasted cumin powder, rock salt and chat masala
10

Add green chutney and tamarind chutney all over the dadi vada.
11

Garnish with coriander leaves, fine Sev, pomegranate seeds.