Lentil Dumplings In Yogurt Dahi Bhalla Recipes

DAHI VADA RECIPE - LENTIL DUMPLINGS IN A SWEET AND SPICY YOGURT

Steps:

• To begin making the Dahi Vada Recipe, we have to first soak the urad lentil for 2 hours in 2 cups of water. Grind the lentil with salt adding just enough water to make into a thick and smooth batter.
• Preheat the Aebleskiver Pan also known as the Kuzhi Paniyaram pan with a pinch of oil on each cavity. Add a dollop of the lentil batter into each cavity, cover the pan and allow it to steam in medium heat.
• You could optionally add a little more oil into each cavity to get a slightly more crispy texture. Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides. Repeat the above process with the remaining portions of the batter.
• Now heat a big broad pot of water; once it has reached the boiling point, turn off heat. Add the pan fried vada's to the hot water. Don't add too many at a time.
• Give enough space for the vada's to breathe, as they tend to expand more in water. Let the vada's soak in water for about 5 minutes or until have turned soft. Once all the vada's are soaked and softened scoop out draining any excess water, without squeezing them.
• Set them aside in a serving dish. The process of soaking the vada's in water makes them soft, fluffy and juicy at the same time making it porous.
• Now, whisk the yogurt, black salt, chaat masala, red chilli powder, cumin powder, salt and sugar.
• Pour the yogurt mixture evenly over the vada's, covering them completely. Refrigerate for a couple of hours before serving.
• Serve a couple of Dahi Vada's in an individual serving bowl like a dessert bowl.
• Drizzle half a teaspoon of the Khajur Imli ki Chutney, half a teaspoon of Dhania Pudina Ki Chutney and a little more chaat masala optionally over the Dahi Vada's for a delicious tasting snack.

LENTIL DUMPLINGS IN YOGURT (DAHI BHALLA)

Steps:

• Drain both lots of lentils using a sieve and discard the soaking water. Tip into a food processor and add the ground cumin, peppercorns, ginger and green chillies. Blitz to a soft paste, adding 1-2 tbsp water as required.
• Spoon the lentil mixture into a bowl and beat vigorously for 5-7 mins, or until the mixture becomes light and fluffy. It's easier to do this in a food mixer fitted with a beater.
• Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full. Stir the bicarbonate of soda into the lentil mixture, then use two dessert spoons to gently scoop and shape dumplings about the size of a small walnut. Working in batches, lower the dumplings into the oil using a slotted spoon.
• Fry the dumplings for 3-4 mins on each side, turning with a slotted spoon, until golden. Lift out and drain on kitchen paper. You should have 22-24 dumplings when all the batter is used up. Set aside.
• Whisk the buttermilk with an equal quantity of cold water in a large shallow baking dish. Coat the dumplings in the buttermilk mixture and leave overnight in the fridge (they will soften as they soak).
• The next day, gently press the dumplings to remove any excess buttermilk and arrange on a serving plate.
• To serve, whisk the yogurt with the sugar and enough milk to create a consistency that is just thick enough to coat the dumplings. Coat the dumplings with the yogurt and sprinkle with the ground cumin and chilli powder. Drizzle over some coriander relish and date & tamarind sauce, then sprinkle with the coriander leaves.