Name: Dahi Bhalla/Vada recipe by Smriti jha at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 400gm soaked urad dal.; 2 tsp jeera; chopped ginger; Chopped green chilli; Oil for deep frying; For the khati chutney -; 1 cup coriander leaves; 1 cup pudina leaves; 1 green chilli; Ginger 1 inch piece; 1/2 tsp black rock salt.; Salt to taste; Juice of 1 lemon; For the meethi chutney -; 200 gm tamarind pulp soaked.; 800gm sugar; 3-4 dates; Salt to taste; 1/2 garam masala powder; For the dahi -; 3 cups yogurt; 2 tbsp powdered sugar; Black Rock salt

Ingredients Serving: 5

400gm soaked urad dal.
2 tsp jeera
chopped ginger
Chopped green chilli
Oil for deep frying
For the khati chutney -
1 cup coriander leaves
1 cup pudina leaves
1 green chilli
Ginger 1 inch piece
1/2 tsp black rock salt.
Salt to taste
Juice of 1 lemon
For the meethi chutney -
200 gm tamarind pulp soaked.
800gm sugar
3-4 dates
Salt to taste
1/2 garam masala powder
For the dahi -
3 cups yogurt
2 tbsp powdered sugar
Black Rock salt

Instructions

For the bhallas, In a food processor grind soaked urad dal nicely.
Whisk the dal together till it becomes light and fluffy. Add jeera and chironji.
With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.
Take a cold water in a bowl add the bhallas into it for 5 mins and then with the help with your palm squeeze the water from bhallas.
For the meethi chutney- Soak the tamarind pulp in water for 25-30 mins. Squeeze it with your hand to extract all the pulp. Strain it.
Add the tamarind water in a sauce pan and add sugar. Cook in low flame till the sugar dissolves. Let it cool.
Once it cools down add, salt and garam masala.
For khati chutney- In a blender mix together coriander, mint, green chilli, ginger, black salt and salt n grind it. Add lemon juice at last.
For the dahi- Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.
Take the bhallas and dip into the sweetened curd.
Now take a plate place bhallas. Add khati chutney, meethi chutney, cumin powder, red chilli powder on top of it.

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