Dahi Bhalla

We continue to make street food at home, compensating for the lack of going out. And things are getting better by the day... our favorite - Dahi Bhallas soaked in sweet curd and topped with loads of flavor bombs!

Ingredients

For making vada (10 - 12 Vadas)

1 cup Urd daal (white daal) soaked for 4-5 hours

Pinch of baking soda

Salt as per taste

Oil for frying

For Serving

1 bowl of yogurt / curd

1/2 cup boiled chickpeas

1/2 cup diced potato

1/2 tsp cumin powder

1/2 tsp mint powder

2 tsp sugar

Salt

Red Chilly powder

Dates and Jaggery chutney - Saunth

Coriander and Pudina Chutney

1/2 cup Sev

1/2 cup pomegranate - optional

Method:

1. Soak urad daal in not too much water over night.

2. Drain water from daal and retain only half cup water and grind finely

3. Add a pinch of baking soda and salt as per taste and whip the batter until fluffy (6-8 mins)

4. To test if batter is ready, drop a small ball of batter in a bowl full of water, if it floats, consistency is good otherwise add rawa (suji) to get accurate consistency.

5. Deep fry medium size balls of batter until golden brown - you may add chopped onions and green chilies in the batter - optional

6. Now soak these in normal water for 40 -60 minutes and then take out and press it gently between the palms.

7. To serve - Mix yogurt with salt, sugar, cumin, mint. Pour it over soaked vadas.

8. Garnish with slight red chilly powder, chutneys, chickpeas, boiled potato, sev and pomegranate.

Serve cold.