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Wednesday, 17 December 2014

Dahi Bhalla (Fried Lentil Dumplings In Yoghurt - North Indian Style)


          A North Indian delicacy, 'Dahi Bhalla' or 'Dahi Vada' is an universal favourite. There are many versions to it. It is served in South India too but with a different name - 'Curd Vadai' minus the chutneys. My personal favourite, I can never get tired of it.

         They are not only light on the stomach, but is also a very nutritious and a healthy snack. It is basically vadas or dumplings made of soaked urad dal (split black gram), deep fried and served dunked in beaten yogurt, green chutney, tamarind sweet chutney, coriander leaves, etc.








  • 1 cup urad dal (split black gram), soaked overnight
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • pinch of asafoetida
  • 1 cup yoghurt, beaten with some salt
  • 1 tsp. coriander leaves, choppd
  • 1 tbsp. aloo bhujia (opt)
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili powder
  • salt to taste
  • oil to deep fry

Green Chutney-

  • 2 cups of coriander leaves, chopped
  • 1 cup of mint leaves, chopped
  • 1 tbsp. lime juice
  • 1 tsp. ginger, chopped
  • 1 garlic clove
  • 1 green chilly
  • salt to taste

Tamarind Chutney-

  • 1 tsp. tamarind paste
  • 2 tbsp. sugar
  • 1 tsp. red chili powder or to taste
  • 1/4 tsp. roasted cumin powder








 For the Green chutney, grind all the following ingredients from coriander leaves to salt to taste with very little water into a paste. Keep aside.

          For the Tamarind chutney, mix together the tamarind paste, sugar, cumin powder and the chili powder along with some water. Keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth  batter by adding some water. Add salt and asafoetida and mix the batter well. This makes the vadas very soft.

          Heat oil in a pan. Take some batter on your palm and give it a patty shape . Slide them gently in the hot oil and fry on low flame till golden in colour. Drain on a paper napkin and immediately drop them in water for 20 minutes.

          Then squeeze them between your palms and keep aside. Now to serve,  place the vadas on a plate and pour the beaten yoghurt over it.

          Then add the coriander chutney, tamarind chutney, roasted cumin powder and red chili powder. Serve, garnished with coriander leaves and aloo bhujia.



   

















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