Dahi Vada

FOR Dahi Vada

Ingredients:

• 400 gms moong dal (presoaked for 6 to 8 hours)
• 1 cup urad dal ( presoaked for 6 to 8 hours)
• Drain water from both and churn together and set aside.
• 1 tsp zeera
• 1 tsp chironji
• Oil (for deep frying)

For the chutney:

• 1 cup coriander leaves
• 1/4 cup pudina leaves
• 1 Green chilli
• 1/4 tsp grated Ginger
• 2tsp lemon juice
• 2tsp roasted ground nut
• Rock salt to taste salt
• Use a mixer and churn all to a fine mixture.

For the sweet chutney:

• 150 gms tamarind pulp (soaked in 1 1/2 cup water)
• 3 tsp crushed dates
• 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• Salt to taste
• Pressure cook and blend to a fine paste.

For Dahi:

• 3 cups yogurt- churned

For garnishing:Pomegranate

• Chopped coriander leaves

Method:

Prepare bhallas:

• 1. Soak moong dal and urad dal for 2 hours.
• 2. In a food processor grind them nicely.
• 3. Whisk the dal together till it becomes light and fluffy. Add zeera. The batter is ready.
• 4. With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.And immediately dip in a pan of water for half an hour and squeeze lightly excess water and oil and set aside.
• Keep it in the fridge to cool.

Plating up:

• 1. In a plate place bhallas. Break them a little from the middle
• 2. Add sweetened curd, khatti chutney, meethi chutney.
• 3. Garnish with pomegranate and coriander leaves.
• 4. Sprinkle some chaat masala and serve.