Cooking Instructions
- 1
Soak urad dal in water for 5-6 hours or overnight. Drain excess water.
- 2
Grind coarsely in Mixer grinder.
- 3
Add salt & raisins. Beat properly.
- 4
Heat oil in a Kadhai. Once oil heated. Apply water on your palm, take some dal batter and make tikki shape. Carefully slide into oil. Deep fry these bhalle until light golden colour on medium flame.
- 5
Fry all bhalle likewise.
- 6
Dip bhalle for 10 minutes. Press between your both palm and squeeze water.
- 7
Now whisk curd. Add salt. Mix well.
- 8
Now place bhalle in serving bowl. Pour curd. Pour tamarind & dates chutney and green chutney. Sprinkle red chilli powder, Roasted Jeera, mint powder. Garnish coriander sprigs. Ready to serve dahi bhalle.
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Translated from Cookpad India -
Dahi Vada Dahi Vada
Dahi Vada is a traditional dish often made at home during special occasions like Holi. Classic Dahi Vada is prepared using skinned urad dal (split black gram), with yogurt, spices, and chutneys playing a key role. The dal is soaked and ground, then the vadas are fried. After frying, the vadas are soaked in water with asafoetida, squeezed, and dipped in yogurt, then topped with chutneys and special spices before serving. This makes Dahi Vada incredibly delicious! Soft, fluffy Dahi Vadas are sure to make your mouth water!Making Dahi Vada is easy, but the key is getting the vadas soft and fluffy. Let’s learn this simple recipe for Dahi Vada!
Translated from Cookpad India
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