dahi bhalla vada recipe - Lifestyle with Yasmin
Ingredients:
For Vada (Lentil Dumplings):
1 cup urad dal (split black gram)
2 green chilies, finely chopped
1-inch piece of ginger, grated
Salt to taste
Oil for frying
For Yogurt Mixture:
2 cups thick yogurt
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
Salt to taste
Sugar to taste (optional)
For Toppings:
Tamarind chutney
Mint-coriander chutney
Red chili powder
Roasted cumin powder
Chaat masala
Chopped cilantro leaves
Sev (fried gram flour noodles)
Pomegranate seeds (optional)
Instructions:
Wash the urad dal thoroughly and soak it in water for about 4-5 hours or overnight.
Drain the soaked dal and transfer it to a blender. Grind it into a smooth paste, adding very little water if needed. The batter should be thick and smooth.
Transfer the batter to a mixing bowl. Add finely chopped green chilies, grated ginger, and salt. Mix everything well.
Heat oil for frying in a deep pan or kadhai over medium heat.
Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a small ball or oval-shaped dumpling. You can flatten it slightly if you prefer.
Gently slide the shaped vada into the hot oil. Fry them in batches, making sure not to overcrowd the pan.
Fry the vadas until they turn golden brown and crispy on the outside. Once done, remove them from the oil using a slotted spoon and drain excess oil on paper towels.
In a bowl, whisk the thick yogurt until smooth. Add roasted cumin powder, chaat masala, salt, and sugar (if using). Mix well to combine.
Once the vadas have cooled slightly, immerse them in lukewarm water for about 8-10 minutes. This helps to soften them.
Squeeze out the excess water from the vadas and gently press them between your palms to remove any remaining water.
Arrange the squeezed vadas on a serving plate or shallow dish.
Pour the prepared yogurt mixture generously over the vadas, ensuring they are fully covered.
Drizzle tamarind chutney and mint-coriander chutney over the yogurt-covered vadas according to your taste preference.
Sprinkle red chili powder, roasted cumin powder, chaat masala, chopped cilantro leaves, sev, and pomegranate seeds (if using) on top for added flavor and texture.
Serve chilled and enjoy the delicious Dahi Bhalla!
Dahi Bhalla is best served fresh, so assemble the toppings just before serving. Adjust the amount of chutneys and spices according to your taste preferences.
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