Whenever we talk about chatpati dishes, dahi bhalla tops the list. Dal dumplings soaked in curd and topped with lots of chutney and spices. This is what a dahi bhalla means to a Punjabi. So, when I read about bhalla without chutney in Amara’s blog, I was curious about its taste and wanted to try myself. By chance, I had made dahi bhallas a day before and there were extra bhallas or vadas lying in my fridge. So I decided to use them to make a different avatar of dahi bhalla. To my surprise they were quite tasty. It gave me a boost and I decided to post this recipe on my blog as well.
In Blogging Marathon, those who have taken part in first three weeks, they have been given privilege to use bookmarked recipes in the fourth week. So this week, I’m going to present my recipes under the theme ‘Bookmarked recipes’. Amara had participated in ‘Journey through the cuisine’ with the theme ‘Andhra cuisine’ in which she had posted the recipe of Aavada, dahi bhalla in Andhra style. I had bookmarked her recipe. This is the best time to use her recipe. I didn’t do too many changes and used the basic recipe as such to make these scrumptious Aavadas.
Stepwise Pictorial Description Of Aavada
Soak urad dal in water for 4-5 hours or overnight.
Drain the water and grind the dal to a paste using few tablespoons of water. Use small portions of dal to grind batchwise that way it becomes easier to grind it into a soft paste.
Add salt, cumin seeds and beat till fluffy.
To test whether it’s ready, take water in a bowl. Drop pea sized amount of batter into water. If it starts floating like this, it means batter is ready.
Heat oil for deep frying in a pan and heat till piping hot. Reduce flame to medium.
Take a lemon-sized ball of batter and slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.
Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 2-3 minutes.
While the vadas are soaking, prepare the tempering. Heat 2 teaspoons oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown.
Add turmeric powder, green chilies, ginger, asafoetida and curry leaves and saute for a few seconds. Turn off heat.
Beat the thickened curd/yogurt till it becomes smooth & creamy.
Add chopped onion, coriander leaves, salt and tempering of spices over the beaten yogurt and mix. Keep aside.
Remove the vadas from the water and place on a serving plate. Pour the tempered curd over the vadas. Garnish with coriander leaves and grated carrot.
I am sending this recipe for Blogging Marathon #64 Week 4 Day 1 under theme Bookmarked Recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64