Dahi Vada / Dahi Bhalle (Lentil dumplings in spiced yogurt, topped with cashews and ground cumin)

Snacking is about caring, sharing, and catching up with friends and family 🏡 Such a vibrant looking dish 🤩 we love it! How do you like your dahi vadas/ dahi bhallas? Khatta or Meetha??

Dahi Vadas/ Dahi Bhalle -Makes 25:
1 1/2 cups of dhuli urad dal (split black gram)- washed
1/2 inch of ginger- very finely chopped
1 tsp jeera (cumin) powder
1/2 tsp of hing (asafoetida)
1/2 tsp baking powder (optional)
salt to taste

Mix Together:

3 cups of curd - beat until smooth

2-3 tsp powdered sugar 

1/2 cup of water

1/2 tsp red chili powder 

1 tsp bhuna jeera (roasted cumin powder)

1 cup oil for frying 

salt to taste

Method:

1. Wash and soak dal in enough water to cover the dal, for about 3 hours.

2. Strain dal. Grind in a mixture in two batches, with finely chopped ginger and hing to a rough paste. Do not over grind. Add about 1/4 cup of water if required to grind. Keep scraping the dal on the sides of the mixture while grinding. 

3. Transfer dal paste to a deep pan or pateela. Add salt and baking powder.

4. Beat well for 5-7 minutes, with an electric hand mixer till the mix turn whitish and frothy.

5. Add 1/4 - 1/2 cup hot water while beating, enough to get soft dropping consistency.

6. Beat some more with the fingers to feel the mixture if it is light. 

7. To test if the mixture is ready, put a small drop of paste in a bowl of water. If it rises to the surface, it is ready, otherwise beat some more.

8. Heat oil in a kadhai or a wok for deep frying.

9. Wet the palm and make round balls with the batter, and put them in the oil for frying.

10. Deep fry 5-6 Vadas/ Bhallas at a time, until golden brown, in medium hot oil.

11. Beat curd. Add all the ingredients to the curd and keep aside.

12. Boil six cups of water with 2 tsp of salt. Remove from fire and add the deep fried vadas/ bhallas to the water.

13. Soak in salted hot water for around 5 minutes. Remove from the water onto a plate.

14. After 5 minutes, squeeze out the water gently.

15. Dip in curd and arrange vadas in a flat dish.

16. Pour the remaining curd on the arranged vadas/ bhallas.

17. Sprinkle tamarind chutney and green chutney over it.

18. Garnish with red chilli powder and bhuna jeera powder.