Dahi bhalla

Ingridient

1 cup, urad dal without skin, washed, soaked for 3 hours

moong dal - 1 cup, soak for 3 hour

Ginger - I inch

curd - 2 cups, thick yogurt

Salt to taste

oil for deep frying

For dahi bhaala chaat

Sweet tamarind chutney - 1/2 cup

Water - 1 1/2 to 2 cups

Powdered sugar - 1 1/2 heaped tbsps

Red chilli powder - 1 heaped tbsp, approx

Roasted cumin powder - 1 heaped tbsp, apporx

Chaat masala powder -1 heaped tbsp, approx

Pomegranate seeds - 1/2 cup

Green chutney - 3/4 cup, approx

Fresh coriander leaves for garnish

Sev for garnish

Green chilies - 2 to 3

Method

 1.Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase.. . Remove to a wide bowl.  beat the batter for a good 5 mts till it is airy and light.

2.Pre-heat oil in a deep frying pan, slowly drop small sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.  

     

3.Remove these deep fried vadas into a bowl of luke warm water and place them in it for a             Remove and gently press between your palms so that excess water come out. Keep them aside.

4.Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.

5.Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste.

6.Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.

7.Chill the vadas for sometime before serving. At the time of serving, take3-4 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, fresh coriander leaves and pomegranate seeds.