Urad dal vade topped with fresh and sweet yoghurt, meethi imli ki chutney and some spices is an all-time favourite Punjabi snack.
DAHI BHALLE
Ingredients
1½ cups split black gram (dhuli urad dal), soaked for 6-7 hours and drained
1 cup chilled yogurt (dahi)
Oil for deep-frying
½ inch ginger
1 green chilli
1 teaspoon cumin seeds
Salt to taste
2-3 tablespoons powdered sugar
Sweet tamarind chutney as required
Black salt for sprinkling
Cumin powder for sprinkling
Red chilli powder for sprinkling
Fresh coriander sprigs for garnishing
Method
1. Heat sufficient oil in a kadai.
2. Blend together split black gram alongwith ginger, broken green chilli, cumin seeds and salt into a thick mixture. Add some water and blend into a smooth and thick batter. Transfer in a bowl.
3. Dampen your palms and drop small portions of the batter directly in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
4. Put the vadas in a bowl of water and soak till they soften. Drain and squeezed out excess water from the vadas and put in another bowl.
5. Mix yogurt and powdered sugar in a bowl.
6. Put the vadas in individual serving bowls. Pour some sweetened yogurt, drizzle some sweet chutney and sprinkle some black salt, cumin powder and chilli powder on top.
7. Serve chilled garnished with coriander sprigs.
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