Dahi Bhalle Chaat

• 1 cup washed split Urad Dal (Black gram)
• 1 tsp salt or to taste
• Oil to Deep Fry
• 1000 ml yogurt
• 1/4 cup water
• 4 tbsp sugar
• Salt to taste

For garnishing

• Tamarind Chutney
• Green chutney
• Dahi Bhalla Masala
• Nylon Sev
• Chopped Coriander

Step 1

For the dahi bhalla masala, just combine 2 tbsp roasted crushed cumin seeds, 1 tbsp of red chilli powder and 1 tsp of salt. Set aside. You can also make it in a large quantity and store it in an air tight container.

Step 2

Washed the Urad Dal 2-3 times, till the water runs clean. Soak it in fresh water for 3-4 hours. Once soaked, drain off all the water and churn it in a mixer grinder to a fine paste. Use as little water as possible.

Step 3

Ideally the consistency of the vada batter must be thick. Add salt and whisk the batter to incorporate air. Do not let the batter sit for long after you have added the salt.

Step 4

Heat oil for frying. Once the oil is hot, turn the heat to medium and drop spoonful of the prepared batter in the oil. You can fry 4-5 vadas at a time

Step 5

Fry them such that they are light golden brown in color. Once done transfer them on tissue paper so that the excess oil is soaked out. Repeat the process till all the batter is finished.

Step 6

Fill water in a bowl that large enough to fit all the vadas. Keep them soaked for at least 30 mins.

Step 7

While they are soaking, beat the yoghurt with water, sugar and salt till it is smooth and creamy.

Step 8

To serve, squeeze out excess water from the vada by placing it between the palms. In a serving bowl, place the 3-4 vadas; pour the prepared beaten yogurt.

Step 9

Garnish with a teaspoon of tamarind chutney, green chutney, a generous pinch the prepared masala, some nylon sev and little chopped coriander.