Tuesday, June 7, 2016

Dahi Bhalla - Lentil Dumplings In Chilled Yogurt

Dahi Vada, Dahi Bhalla, Perugu Garelu, mosaru vade or Thairu Vada, though different in names the heavenly deliciousness of this dish makes you wanna lick your spoon again & again!!! Fluffy vadas (lentil dumplings) hidden under the smooth creamy layer of chilled yogurt spiced up with chutneys and spices is sure to make your tongue tickle and make you wanna crave more!!!

Hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they are topped with chili powder, crushed black pepper, chaat masala, cumin powder ect. 

Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used  to garnish this dahi bhalla!!

Ingredients For Vada (Dumplings): (Makes approx 15-20 Vada's)  
  • 1 cup Urad dal ( Skinned Split Bengal Gram)
  • 1/2 tsp Cumin Seeds
  • 3-4 Green Chilies
  • Salt to taste
  • Oil for frying
  • A bowl full of Water to soak the fried vada's.
  • Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.
  • In a blender add the urad dal, salt, green chilles and grind to a fine paste.  Do not add water (if its getting too hard to blend then only add little water). The batter should be fluffy and thick not liquidy.
  • Transfer the batter into a bowl. Add cumin seeds and mix everything well. Check for seasoning.
  • Heat oil to deep fry these vadas. 
  • Wet your palm and take a portion of this batter depending how big or small vada you want.
  • Now drop this vada into hot oil and deep fry till light golden brown.
  • Once the Vada's are fried perfectly take them out from oil and transfer them into a bowl of water which would be at room temperature.
  • Soak the  vada's for 10 minutes till they absorb the water and becomes soft.
  • Once the vada's are soft take them out and press gently between your palms to remove excess water and keep aside.
For Curds and Garnish:
  • 4 Cups Curd preferably chilled
  • 1 Cup Sweet Date & Tamarind Chutney - recipe link below
  • 1 Cup Green Coriander Chutney - recipe link below
  • 4 tbsp Powdered Sugar (Optional)
  • 2 tbsp Red Chilly Powder
  • 2 tbsp Roasted Cumin Seeds Powder
  • 2 tbsp Black Pepper Powder
  • Pinch of salt
  • Whisk the curd until smooth. Add a pinch of salt and sugar asper the sweetness you prefer.
  • In a slightly deep serving plate, place 4-5 vada's. Pour the chilled whisked curd over these vadas.
  • Drizzle sweet dates and tamarind chutney as well as green coriander chutney.
  • Sprinkle little red chilly powder, black pepper powder and roasted cumin seeds powder over these vada's as per your taste.
  • Dahi Bhalla is ready. 
  • Serve chilled.
Tip: You may also garnish this dahi bhalla with fine shev and pomegranate kernels. 

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1 comment:

  1. This is one of my most favourite Indian snack :)