For The Vadas:
1 cup Urad dal (Black gram dal),
1/4
cup Moong dal (Green gram dal),
Salt to taste.
Oil For
Frying
For Dahi Topping:
5 cups Dahi,
1 tsp Green
chilies chopped,
1/2 tsp grated Ginger,
7-8 Curry Leaves,
1/4 tsp Mustard Seeds,
1 Pinch Asafoetida,
4 tsp Sugar,
Salt to taste. |
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To Prepare The Vadas(Bhalle):
Soak the both dals 4-5 hours. Grind them to a smooth paste
with very little water.
Add salt to taste.
Whip the batter really nicely.Heat oil for deep frying in a
heavy bottom pan. Add spoonfuls of dal batter and fry until the
vadas are
golden brown. Drain and keep aside for cooling.
Drop the vadas(bhalle) in a bowl of warm water and
leave for about 5 minutes.
Take each vada(bhalle) out from water,
squeeze the water out gently and set aside.
To Prepare The Dahi:
Mix the yogurt with little water until it is smooth. Add
sugar, salt, green chillies and ginger.
Pour over the vadas.
Make a tarka of mustard seeds, asafoetida and curry leaves
and pour over the Dahi Bhalle.
Sprinkle red chili powder,
roasted Jeera powder and chat masala.
Serve with sweet and
sour tamarind chutney.
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