Summer special: Dahi Bhalla Recipe
Fluffy, golden-coloured vadas might taste good as such, but they taste even better when made into tongue-tickling Dahi Vadas.
Split Black Gram 3/4 cup, Yogurt 4-5 cups, Salt to taste, Raisins 15-20, Ginger chopped 1 inch piece, Green chillies chopped 2, Gram flour (besan) 2 tablespoons, Oil to deep fry, Rock salt (sendha namak) 1 teaspoon, Sugar 1 tablespoon, Green chutney as required, Sweet date and tamarind chutney as required, Roasted cumin powder 2 teaspoons, Fresh coriander leaves 2 tablespoons
How to make
Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water.
Whisk yogurt well with rock salt and sugar to taste. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. Garnish with coriander leaves and serve immediately.
Prep Time : 8-10 hour
Cook time : 6-10 minutes
Serve : 4