Dahi Bhalla Holi Special

Dahi Bhalla Holi Special - Plattershare - Recipes, food stories and food lovers
Dal fried balls served with yogurt, green and imly chutney. It's a perfect starter for the holi festival.
4.30 from 4 votes
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Prep Time8 hours
Cook Time30 minutes
Total Time8 hours 30 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 2 cup Urad Dal or vada for the vada
  • 1 Green Chillies finely chopped
  • 1/2 inch Ginger finely chopped
  • 1/2 tbsp Raisins
  • 7-8 Almonds chopped
  • 1-2 leaves Coriander chopped
  • Grinding or water, or batter water for the batter as required
  • 1-2 tsp Salt or as per taste
  • 2 cup Yogurt beaten smooth, or curd other ingredients curd
  • 1/2 tsp Chaat Masala optinal
  • 1/4 tsp red chili powder or as required
  • 1 tsp Roasted Cumin Powder or jeera bhuna jeera powder
  • 1-2 tsp Salt or as per taste
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Instructions
 

  • For making vada: Soak the urad dal overnight in enough water. Drain and add the urad dal in grinder. Also add chopped green chillies and ginger. Add water in intervals & grind to a smooth batter.
  • Take out the batter in a bowl and stir the batter for few minutes. This makes the batter more fluffy and light. Now add chopped almonds, raisins and chopped coriander leaves along with very little salt. Stir and keep it aside.
  • Heat kadai with oil for deep frying. When the oil is medium hot add a spoonful of the batter in the kadai. Don’t be in a hurry to turn the vada, once they are golden from the base and sides you can turn them. Fry the vada till they become golden.
  • When you are going to serve the dahi bhalle then follow this step. Now in a pan heat water add the vada and let them soak for 6-7 mins or till they are soft. Take it out press the soaked vada between our palms to remove excess water.
  • Arrange the vada’s in a serving plate. Pour chilled beaten curd from top. Now pour sweet tamarind chutney. Sprinkle with red chilli powder, roasted cumin powder, chaat masala and salt.
  • Garnish with chopped coriander leaves. You can also add green chutney along with sweet tamarind chutney.
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4.30 from 4 votes
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Prabhleen Kaur
Prabhleen Kaur

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