Moong dal dahi bhallas. Moong dal dahi vada is a light and delicious Indian street food (Indian chat recipe) made with yellow lentil. Vadas are deep fried lentil dumplings, soaked in salty water and then served with beaten curd, green chutney, and sweet tamarind chutney with few spices sprinkled over them. Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. ½ cup of water.
Dahi Bhalle or Dahi Vada is a popular North Indian snack, you might remember them as Delhi's street food or as a dish you mostly saw at weddings.
Whenever special guests are home I make this to.
Moong Dal Dahi Vada recipe with step by step pictures.
You can have Moong dal dahi bhallas using 25 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Moong dal dahi bhallas
- Prepare FOR of MOONG DAL BHALLAS:.
- It's 1 1/2 cups of moong dal/split mung bean dal.
- It's 1/4 cup of urad dal (split black gram dal, deskinned).
- You need 2 of green chilies/jalapenos, finely chopped.
- You need 1 tsp of grated ginger.
- Prepare Few of coriander leaves, finely chopped.
- It's 2 tablespoons of grated coconut or coconut slivers (optional).
- You need to taste of Salt.
- Prepare as required of Oil for deep frying.
- Prepare FOR of THE DAHI MIXTURE:.
- It's 3 cups of dahi/curd/yogurt (must not be sour).
- Prepare 2 tbsp of powdered sugar (or to taste).
- Prepare to taste of Salt.
- Prepare 1-2 teaspoons of roasted jeera/cumin powder.
- It's 1/2 teaspoon of red chili powder/cayenne.
- You need To of SERVE:.
- It's as required of Tamarind chutney.
- Prepare as required of Green coriander chutney.
- You need some of Roasted jeera powder.
- You need as per taste of Red chili powder.
- You need as per taste of Chaat masala powder.
- It's as required of Finely chopped coriander leaves/cilantro.
- Prepare OPTIONAL of GARNISH:.
- It's as required of Boondies/deep fried chickpea dough balls.
- Prepare as required of Pomegranate pearls.
Since my childhood, I love Moong Dal Dahi Vada which are specially prepared by Mother (Maa), specially in festivals like Holi and Diwali. They are light and taste almost like Dahi Vadas, but are easy to digest compared to Urad Dal based Vadas. I have a fabulous recipe to make Dahi Bhalla using bread slices. They taste just like the dal ones but are much easier to make.
Moong dal dahi bhallas step by step
- TO MAKE THE BHALLAS: Wash and soak moong dal and urad dal for at least 2 hours..
- After 2 hours, drain and blend fine to a smooth paste (without using any water or sprinkle a bit to make the blender run). Remove the batter to a bowl. Beat this mixture either by hand or using a hand blender for a few minutes until the batter is light and fluffy..
- You can test it by dropping a small portion in a bowl of water. If it floats, then your batter is ready to be fried. Add in the rest of the ingredients: water, green chilies, cilantro, grated/slivered coconut, salt, sugar, roasted cumin powder and red chili powder. Stir to combine..
- TO FRY THE BHALLAS: Heat oil for deep frying. Once the oil is hot, drop small portions of the batter into the hot oil and fry on medium heat until brown and crispy. Make sure the oil is not too hot as then the outside may turn brown but the inside will still be uncooked. Fry all the batter and drain on oil-absorbent paper lined plates..
- Soak them in some hot water for at least 15 to 20 minutes minimum; make sure they are all submerged. The longer you soak, the softer they become!.
- Meanwhile, prepare the curd or yogurt mixture..
- TO MAKE THE YOGURT SAUCE: Beat yogurt with a whisk or spoon to make it smooth. Add in the rest of the ingredients: water, salt, sugar, roasted cumin powder and red chili powder. Stir to combine. Do a taste test and adjust the seasonings. Keep aside..
- TO ASSEMBLE DAHI BHALLAS: After the bhallas have soaked well, remove and squeeze well to remove all the water. Be gentle so as not to break the vadas. Dunk these in the prepared yogurt sauce and give it a good mix. Dilute with a little water if needed as the bhallas will tend to soak up the liquid. Chill in the fridge until serving time. Just before serving, garnish with the spice powders, cilantro, pomegranate pearls, boondi and chutneys. Serve with more chutneys on the side..
- Notes The more the bhallas soak (in the hot water and yogurt sauce) the softer they get. You can make this with only urad dal or only moong dal too! If you do not like it sweet, omit the sugar. For a south Indian flavor, omit the sugar and jeera powder and instead of using the tamarind and green chutneys, stir in a seasoning/tempering of mustard and curry leaves (in coconut/or any cooking oil)..
Click here to get the recipe of Bread Ke Dahi Vade. Moong dal is easier to digest than urad dal. Moong dal dahi vadas are light and yummy variety of vadas. Vadas are deep fried balls of lentil paste. In dahi (curd/yogurt) vada, fried lentil balls are soaked in the warm water to remove the oil.
