Dahi bhalla…a delectable street food with array of colors can leave you mesmerizing. When you put a spoonful of this heavenly dish into your mouth, several flavors burst tingling your taste buds.
Dahi bhalla is one such dish that is liked by all. It’s ubiquitous presence during festivals like holi and Diwali, in weddings, parties, potluck, dinners or even when snacking in the market clearly indicates its popularity.
Vadas or bhallas are made from urad dal, soaked, beaten and then fried. These are then served soaked in sweetened/unsweetened yogurt, topped with chutneys, spices and garnishes like pomegranate and sev. They taste just awesome!!
Stepwise Description of Dahi Bhalla
Rinse and soak urad dal for 5-6 hours.
Grind dal along with ginger and chillies to a fine paste using minimum quantity of water. Transfer to the bowl, add hing and salt.
Beat it till it becomes light and increase in volume. To test if proper addressing has occurred, drop a pinch of batter in water. If it floats, it means it is perfect.
Heat oil in a wok over medium heat. When sufficiently hot, drop a spoonful of batter in it. Similarly deep 4-5 vadas in oil.
Fry them till golden brown.
Take them out of oil and transfer to a kitchen napkin to absorb excess oil.
Soak vadas in warm water for 15-20 minutes. Squeeze water out of them and arrange on a platter.
Add sugar, salt and rock salt to the curd and best well.
Sprinkle red chilli powder, roasted cumin powder over dahi vadas.
Garnish with coriander leaves.
I am sending this recipe for Blogging Marathon #73 Week 3 Day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73