SOFT DAHI BHALLE (DAHI VADA)

HELLO FRIENDS, WITH MY PREVIOUS RECIPES OF KACHORI AND THANDAI, ONE MORE VERY COMMON DISH IS MADE DURING THE HOLI FESTIVAL, CALLED–DAHI BHALLE OR DAHI VADA.

AGAIN, DAHI BHALLA IS FROM NORTH INDIA, AND IN SOUTH INDIA IT IS DAHI VADA, BUT

THE SERVING METHODS AND THE GARNISHING METHODS ARE DIFFERENT.

THE NAME DAHI BHALLA OR DAHI VADA, IS DERIVED FROM THE INGREDIENTS USED IN MAKING IT. DAHI MEANS, CURDS, OR YOGURT.

BHALLA OR VADA MEANS, DAL OR LENTIL FRITTERS.

THIS DISH IS A COMBINATION OF FRITTERS AND CURDS.

FRIENDS, THIS DISH IS VERY NUTRITIVE, DELICIOUS, TASTY, SPICY, VERY SOFT TO EAT, AND NON-OILY, WHICH MAKES THIS DISH A SUPERFOOD.

A very special feature of this dish is that, though you deep fry the fritters, you need not worry about their oil content, because almost all the oil gets removed in the process of making the DAHI BHALLE.

Now comes the HERO, URAD DAL (SKINNED BLACK GRAM, OR SPLIT URAD DAL)

It, Green gram dal (skinned) is also used to give it a nice taste.

URAD DAL:-

It has both soluble and insoluble fiber, which aids in Digestion, Bloating, Cramps, and constipation.
It has Magnesium and Potassium which protect the Heart.
It has high Iron to fight Anemia and provides Energy.
It has Calcium and phosphorus to give strength to our Bones.
The fiber in the Dal helps to regulate blood sugar control in Diabetes.
It is a good pain reliever and also eases inflammation.
BUT AS IT PRODUCES URIC ACID, THOSE SUFFERING FROM STONE OR KIDNEY PROBLEMS SHOULD EAT IN MODERATION

GREEN GRAM DAL:(skinned)

Yellow Dal is a good source of Protein and Fiber.
It is rich in B Complex Vitamins, Calcium, and Potassium.
Unlike other Dals, it is less heavy so you do not feel Flatulence.
It has anti-inflammatory properties.
Dal when combined with Rice gives a good amount of Fiber for the Bowl system.

CURDS OR YOGURT:

It is rich in Calcium and Phosphorus to make our Teeth and Bones strong.
It has live microorganisms which are necessary for our body.
It is good for Healthy Skin and Shiny Hair
It reduces cholesterol levels and thus helps in reducing the risk of hypertension
It helps in controlling Blood Sugar levels
It is an Anti-Oxidant and is Energy Booster.

Apart from these ingredients few spices and herbs are used which help in digestion and also enhance the taste.

Let us now have a look at the ingredients needed to make these WONDERFULL DAHI BHALLAS

INGREDIENTS FOR MAKING BATTER FOR DAHI BHALLE

Table of Contents

Urad gram whole or split dal- 1 cup( washed and soaked for 6-8 hours)
Water-to washes and soaks and grind.
Salt-1 teaspoon
Cumin seeds-1 teaspoon
Ginger -1 inch grated.
Green chilies-4-5 (finely chopped)
Cashews-8-10 broken.
Raisins- 1 tablespoon
Asafoetida- 1 peanut size

BATTER PREPARATION METHOD:

This needs patience because the more time you give for soaking, the softer the end product comes out. So the first thing you need to do is to take both the dals and wash them thoroughly.(3-4 times) in 2 separate bowls.
You can keep it for 6-8 hours and then strain it in a strainer to remove extra water.

Now put Urad dal in a mixer grinder and grind to a very fine paste. If the blade doesn’t move add only 1-2 spoons of water. You can add salt to ease the grinding process.

At this time you can add the green gram dal too.
Grind both the dals to a fine paste.
Remove the batter into a bowl.

You need to beat the batter for at least 5 mts.
This process is a must to incorporate air into the batter so that the BHALLAS become soft, spongy, light, and fluffy.
Keep the grated Ginger, Chopped Green Chilies, Broken Cashews, Cumin seeds, Raisins, and hing ready.
Now is the time to add the above ingredients.

Give it a good mix.

DEEP-FRYING DAHI BHALLA

Keep a deep fry pan and add any edible oil to it. (enough to deep fry)

When the oil is medium hot, put small quantities of batter, into the hot oil.

Let it fry to a golden brown, and flip after one side is done.
When all of them get good golden brown color, remove them on a paper towel.
Keep a vessel, half-filled with water and drop the fried BHALLA into it.

DO THE SAME WITH ALL DAHI BHALLAS OR VADAS.
You will see that the vadas soak water and start floating.
Leave for about 10-15 Mts.

BEFORE SERVING TAKE EACH OF THE VADA AND PRESS IN BETWEEN YOUR PALMS, TO SQUEEZE OUT THE EXTRA WATER WITH THE SOAKED OIL.

THIS PROCEDURE MAKES THE VADA VERY SAFE AND HEALTHY TO EAT.

GREEN CHUTNEY (HOT)

INGREDIENTS:

Fresh mint leaves-1 handful
Fresh coriander leaves-1 handful
Green chilies-4-5
Amchur or dry mango powder-1 teaspoon
Cumin seeds-3/4 teaspoon
Dry pomegranate seeds-1 teaspoon
Black salt-3/4 teaspoon
Water -to grind the chutney

METHOD:

Take a mixer grinder jar and put all the ingredients together.
Grind to a fine paste.

Remove it to a glass jar to serve and store.

HOT GREEN CHUTNEY IS READY

TAMARIND SWEET AND SOUR CHUTNEY

INGREDIENTS:

Tamarind-1-2 cup
Jaggery-1/2 cup
Dry ginger powder-1 teaspoon
Red chilly powder-1 teaspoon
Cumin or Fennel seeds-1 teaspoon
Black salt-1 teaspoon
Table salt-1/2 teaspoon
Asafoetida or hing-1 peanut size (soaked in water)
Water-400ml

METHOD:

Take about 400 ml of water in a pan.
Keep it for boiling with the tamarind and jaggery.

When the jaggery dissolves completely, put off the flame and let it cool.

Squeeze the juice of tamarind in the water, (in which it was boiled)
Now through a sieve or a strainer, strain the mixture of tam and jaggery, so that all the dirt and residue of tam and jaggery are removed.
Now keep this mixture boiling.
Add red chilly powder, dry Ginger powder, Cumin or fennel seeds, things. (dissolved water) and both types of salts.

Let the mix boil for 10 mts on low flame or till the mix (CHUTNEY) becomes a little thick.
Taste and adjust the salt and sweetness as required.
Store in a glass jar to retain its flavor and taste.

SWEET AND SOUR CHUTNEY IS READY

SERVING OF DAHI BHALLA OR DAHI VADA

INGREDIENTS:

Ready DAHI BHALLAS (FRIED, SOAKED, AND SQUEEZED)
Curds or Yougart-1 cup (EVENLY CHURNED)
Black salt-1 teaspoon
Roasted jeera powder-1tea spoon
Chat-masala-1 teaspoon
Red chilly flakes-1 teaspoon
Fresh coriander leaves-1/2 cup chopped finely
Green chutney-1/2 cup
Tamarind chutney-1/2 cup

METHOD:

Take the curd and slightly beat it to make it even.
Add little salt and sugar (1/4 and 1/2 teaspoons) and mix.

Cut the fresh coriander leaves and keep them handy.

KEEP ALL THE POWDERS AND CHUTNEYS READY.

SERVING METHOD

Take the plate which you want to serve.
Keep 3-4 BHALLAS, which you have already fried, soaked, and squeezed in it.
Put a layer of curds on all vadas to cover them.
Put Green chutney and tam chutney. (according to taste)
Sprinkle chat powder, Roasted jeera powder, Red chilly flakes, and Black salt on it.
Lastly, garnish with fresh coriander leaves.

A VERY YUMMY, TASTY, SUPER SOFT, HEALTHY, AND NUTRITIOUS DAHI BHALLA IS READY TO SERVE,

UNLIKE OTHER DISHES IT TASTES WONDERFUL WHEN CHILLED.

DEAR FRIENDS, THE CHUTNEYS YOU HAVE MADE CAN GO WITH PANI PURI, MASALA PURI, CHATS, SANDWICHES, CUTLETS, AND FRITTERS.

VARIATIONS DONE BY USING THE SAME BATTER:

You can add cut onions, chopped fresh coconut pieces, curry leaves, black pepper powder, and coriander leaves to the batter and make crispy fritters for tea-time snacks. (small size)