dahi bhalla recipe in cookingfood
Classic food is always classic and rarely needs any introduction! Although curd is made all over India, the taste of curd vada prepared in North Indian way is somewhat unique. To make them extra soft and spongy, the urad dal solution is whipped by hand for a while before making it big. Out of the whipped solution, large ones are made in oil and after frying the elders are soaked in water. The elders are dipped in whipped curd and are decorated with green coriander by adding red chili powder, roasted cumin powder and sweet chutney on top, which not only enhances the taste but also makes it attractive to look at.
Pre-Preparation Time: 6 hours 20 minutes
Cook time: 30 minutes
For how many people: 4
Ingredients for Vada:
1 cup urad dal
1/2 tablespoon ginger - green chili paste (optional)
Oil for frying
Salt to taste
4 cups of lukewarm water
For serving:
3½ cups yogurt
1 tbsp red chilli powder
2 tablespoons roasted cumin powder
1 tablespoon pepper powder (optional)
1/4 cup finely chopped coriander leaves
1/4 cup sweet chutney (date tamarind chutney)
3 tablespoons sugar or as per taste (optional)
Dahi Vada Banane Ki Vidhi Hindi Me:
Wash urad dal in water. Soak it in 2-cup water for 6 hours or overnight.
After soaking, the lentils will almost double in size. Remove the excess water from the soaked lentils.
Pour it into a big jar. Slowly add water (about 1/2 cup of water) as required and grind it finely. The quantity of water may vary according to the quality of the pulses, so add water as per the requirement. The powdered urad dal mixture (slurry) should be thick.
Take it out in a big bowl. Add ginger-chilli paste and salt.
Beat the solution thoroughly by hand. Whisk it (for at least 4-5 minutes) until their color becomes slightly light and the solution does not seem light. This is very important as the batter will become spongy and soft after deep frying.
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In a deep frying pan (pan) heat the oil on medium heat. When the oil is medium hot, gently pour as much of a lemon solution into the oil with your fingers or with a spoon. Slurry only 4-5 times at a time. Fry them on medium heat until they are light golden brown in color and springy. Take lukewarm water in a pot. Remove the elders from the oil in a wok and add them to lukewarm water. Similarly, make the remaining solution larger.
Soak them for 7-8 minutes. Oil droplets will appear on the surface and the vada will become soft.
Remove them from the water and gently press them between your palms to remove excess water. (This will also remove excess oil)
Take them out in a plate.
For Decoration:
Add sugar and salt to the curd and churn it with churn. Do not use an electric blender, otherwise the curd will be diluted.
Take 4-5 large ones in a deep plate or a large bowl. Pour yogurt evenly over it until it is completely covered. Pour 2-teaspoon sweet sauce over it. Sprinkle red chili powder, roasted cumin powder and black pepper powder and garnish the curd Bhalla Chaat with green coriander.
Suggestions and Variations:
Sugar is added to yogurt in Gujarat and Maharashtra, but do not add sugar if you do not like the sweet taste.
You can prepare vada by taking both moong dal and urad dal in equal parts or with only moong dal.
Cool yogurt for better taste. You can keep the curd in the preheated refrigerator to cool.
Immediately pour the fried buns in lukewarm water and make sure that they are completely immersed in water. This is necessary to soften them.
When draining out of large water, make sure that the water is not too hot otherwise your hand may burn.
If you fry them on high heat, they will turn golden brown immediately from outside but remain raw from inside.
If you fry them on low heat, they will absorb more oil.
Taste: Salty and mildly sweet
How to Serve: It can be served as a side dish for lunch or dinner. It can also be served as a snack or as a chaat at a party.
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