Amazing Dahi Vadas – Learn to make this in old Delhi Ishtyle!!

by Vrinda Birla
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Dahi bhalla or dahi vada? by whatever name you call it, this dish is as popular in the north as in the west. In the north of india, it is served without the khajur imli ki chutney while in the western parts of india, this dish has the added sweet and sour flavours of khajur ki chutney

The flavours of Indian street food are mesmerizingly addictive and very hard to resist. One bite into a dahi bhalla and you will experience an explosion of a diversity of flavours in your mouth. Its amazing!!

For the bhallas:

  • 400 gm moong dal
  • 1 cup urad dal
  • 2 tsp zeera
  • 1 tsp chironji
  • Oil, for deep frying

For khatti chutney:

  • 1 cup coriander leaves
  • 1/4 cup pudina leaves
  • 1 green chilli
  • 20 gm ginger
  • 1/2 tsp black rock salt
  • Salt, to taste
  • 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
  • Juice of 1 lemon

For meethi chutney:

  • 200 gm tamarind pulp soaked in 1 1/2 cup water
  • 800 gm sugar
  • 3 tsp kachri powder
  • 1/2 tsp saunth powder
  • 1 tsp degi mirch
  • Salt, to taste
  • 1/2 tsp black rock salt
  • 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

For Dahi:

  • 3 cups yogurt
  • 2 Tbsp powdered sugar

For Chaat masala:

  • 2 tsp peeli mirch
  • 1 tsp kali mirch
  • 2 tsp zeera powder
  • 2 tsp garam masala

For Garnishing:

  • Pomegranate
  • Sev

How to Make it:

For the bhallas:

  • Soak moong dal and urad dal for 2 hours.
  • In a food processor grind them nicely.
  • Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
  • With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.

For the khatti chutney:

  • In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
  • Add garam masala and lemon juice. Mix.
  • Your khatti chutney is ready.

For the meethi chutney:

  • Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
  • Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
  • Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
  • Your meethi chutney is ready.

For the dahi:
Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

For the chaat masala:
Mix all the ingredients together.

Plating up:

  • In a plate place bhallas. Break them a little from the middle.
  • Add sweetened curd, khatti chutney, meethi chutney.
  • Garnish with pomegrante and sev.
  • Sprinkle some chaat masala.
  • Serve.

Tips and Variations:

  • In Gujarat and Maharashtra, sugar is added to the curd but if you do not like a sweeter taste of it then you can avoid it.
  • You can prepare vada from equal amount of moong dal and urad dal or only from moong dal.
  • Curd should be chilled for a better taste. You can beat curd in advance and then place it in a refrigerator to chill.
  • Transfer fried vada immediately into the water and make sure that they stay are fully submerged in it. This will make them softer.
  • While taking vada out from water make sure that water is not hot, otherwise you may burn your hands.
  • If you deep-fry them on high flame then they will immediately turn golden brown from outside but remain uncooked from inside.
  • If you fry them on low flame then they will absorb more oil.

Taste: Salty and mild sweet

Serving Ideas: Serve it as a side dish in lunch or dinner. It can also be served as a party snack or as an evening chaat.

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