It was a weekend of grandmoms! Firstly my granny had come to visit us for a week, when we made the Mango cheesecake and then my grandma-in-law had come for Sunday brunch and I made her dahi-bhalla or dahi wada. Actually, I learned the recipe from her and made it for her! Boom! (I did take some help from her, but that was because she was not ready to sit down and relax.)
The dahi wada is basically soft balls of soaked and pureed lentils mixed with chilli powder, salt, and black pepper; dunked in generous amount of yoghurt. It is a favorite snack and breakfast item in several parts India with a few local variations, The venerable dahi-wada is one of the most famous chaat items from India, it is true to its form and you will be definitely licking the bowl once done.
Enjoy the refreshing dahi-wade in the sizzling summer of India!
Serves : 4 Cooking time : 40 minutes
- 1 cup urad dal (white lentils)
- 1/4 cup moong dal (mung bean)
- 1 tsp chopped ginger
- 4-5 pods of tamrind
- 4-5 dates (khajoor)
- 1 tsp jaggery
- a pinch of chilli powder
- Salt to taste
For garnishing :
- 400 gms unflavoured yoghurt (roughly 3 cups)
- 1/2 cup water
- Chaat masala /black pepper
- Chilli powder
- Coriander leaves
- Soak the dals (lentils) in water for 2 hours. Strain, but reserve the water. Then grind it in a mixer with the ginger and salt. Add the reserved water and grind it to a batter of dropping consistency. The vada batter should easily fall off your hands, but it should NOT be runny.
- Heat some oil in a skillet. Fry 1/4th cup sized dollops of the vada batter, till each dollop turns golden brown. Strain on an absorbent paper.
- Take a vessel filled with hot water. Immerse the vadas into the hot water, one by one, delicately squeezing it 2-3 times inside the water, before taking it out.
- This removes all the excess oil from the vadas and makes them soft, ready to absorb yoghurt and spices.
- Boil together all the ingredients of tamarind chutney for 5 minutes with 1 1/2 cup to 2 cups of water. Let it cool. Remove tamarind seeds if any.
- Grind it finely in a mixer with the water till a smooth runny consistency is formed.
- Strain and keep aside.
- This chutney stays well in the refrigerator even for a month.
- Whisk together the yoghurt and water till smooth. Add chilli powder and salt to taste.
- Submerge the vadas in the yoghurt mix and let it absorb the flavors for 5-10 mins.
- Serve in a bowl and then sprinkle some chat masala or pepper powder and tamarind chutney. Drizzle chilli powder and salt if required and finely chopped coriander leaves.
- Serve immediately.
Have a glass of fresh amrut kokam and stay cool this summer!