Featuring Dahi Bhalla

Ingredients

  • Urad dal (white), soaked in water for 6 to 7 hours, 1.5 cup
  • Salt to taste
  • Beaten/whisked curd, 2 cups
  • Coriander mint chutney, as required
  • Pomegranate kernels, 3 to 4 tbsp
  • Oil for frying
  • Coriander, finely chopped, 2 tbsp for garnish
  • Baking soda, a pinch
  • Date and tamarind chutney, as required
  • Shaman's chat masala, as required
  • Roasted cumin powder, as required
  • Red chili powder, as required

Method

  • Take a grinding jar and add soaked urad dal into it. Grind it into a smooth paste.
  • Transfer it into a mixing bowl.
  • Add salt, ginger chili paste and baking soda.
  • Now beat the batter vigorously with your hand until light and fluffy.
  • Take lime sized balls and put them into hot oil. Deep fry them until lightly golden brown.
  • Soak them in water for 10 minutes. Squeeze out the water from vada prior to use.
  • Take a serving plate. Lay the soaked vada onto the plate. Pour beaten curd over it. Drizzle all chutneys and now sprinkle red chili powder & roasted cumin powder on it.
  • Sprinkle chat masala over it.
  • Garnish it with pomegranate kernels and freshly chopped coriander leaves.
  • Serve it chilled.