Dahi Wada - Dahi Bhalle
Popular Street food...Dahi Bhalle...
🧺 Ingredients
- - 200 Grams Urad Daal (Soaked Overnight)1 Cup
- 80 Grams Mung Daal (Soaked Overnight)
- To Taste Salt
- To Try Wadas Oil
- 1 Litter Curd
- 5-6 Nos Curry Leaves
- Green Chillies (Chopped)2 small
- 1 Tspn Mustard Seeds
- 2 Tbspn Green Chutney (Used simple Coriander Garlic and green chillies home made chutney)
- 2 Tbspn Tamarind and Jaggery Chutney (Used home made tamarind and Jaggery Chutney)
- Coriander Leaves (For Garnishing)1/2 cup
- 2 Tspn Red Chilly Powder (For Garnishing)
- 4 Tbspn Powdered Sugar
👨🍳 Method — step by step
Soak Urad Dal and Mung Dal separately overnight.
In the morning, make a smooth paste by grinding both dals separately.
Mix then in a mixing bowl. Leave it aside in a warm place for fermentation for almost 4 Hours
Add salt to this batter and mix it well.
Fry equal sized WADA from it by deep frying. Add wadas into water immediately after frying. Let them sit some water for a while.
In a few minutes, take Wada out of the water, press them in the palms to rinse the water.
Wada are ready.
In a mixing bowl take curd, add a very little water and mix it well.
Add powdered sugar, salt and again mix it properly.
In a tempering pan, heat oil, add mustered seeds and let them crackel then add curry leaves and chopped green chillies.
Add this tempering to the curd mixture.
Mix it well. Curd is ready.
For Assembling the Dahi Wada,
Arrange wadas in a serving plate.
Top then with a drop of green chutney.
Pour Curd mixture on it till almost full plate.
Pour small amount of tamarind and Jaggery Chutney on it.
Sprinkle a little salt and raw red chilly powder.
Garnish it with fresh chopped coriander leaves.
Dahi Bhalle is ready to eat.