Hi Chefs!!
Dahi Vada/Bhalla/gujiya is a popular chaat. It is known by different names in different parts of India. But the method of making it is more or less same everywhere. These are lentil fritters or dumplings which are dipped in creamy yoghurt and topped with sweet and spicy chutney.
However, one of the most convincing links to the history of Chaats and Dahi Bhalla can be traced back to the Mughal Cuisine. It was believed that in the 18th Century, the Mughal Khansamas prepared this delight in the Mughal Kitchens using curd, herbs and spices to improve the digestion.
Let us learn how to make this tempting chaat from the scratch along with some tips and tricks.
Dahi Vada/gujiya
Ingredients:
· Black Gram Skinned/Urad Dhuli – 1 cup
· Ginger (chopped) – 1 tsp
· Green Chilli (chopped) – 1 tsp
· Cashew ( chopped) – 2 tbsp
· Raisins (chopped) – 2 tbsp
· Salt – according to taste
· Black Salt – 1 tsp
· Sugar (powdered) – 4 tbsp
· Cumin Powder (roasted) – 1 tsp
· Curd (thick) – 400 gms
· Tamarind/Imli chutney – According to taste
· Mint/Pudina chutney – according to taste
· Oil – for frying
How To Make Dahi Vada/gujia:
1. Wash and soak the Lentil/Dal overnight or for 4-5 hours in water.
2. Before grinding drain the water.
3. Add dal into the grinder and grind it to a fine paste. (Use very little water if required)
4. Transfer the batter into a wide bowl add very little water if required.
5. The batter should not be too thick or thin.
6. Beat the batter for at least 5 minutes till it is light and fluffy.
7. Add little salt, ginger, green chilli, cashew and raisins.
8. Beat the batter once again.
9. Heat oil in a wok.
10. To make Vada/gujiya, take a rice serving spoon.
11. Dip it in water and with its curved edge take little batter and drop in the hot oil to make vada’s.
12. Repeat the process to make more vada’s.
13. Fry Vada’s on medium flame till golden brown.
14. After frying all vadas, soak them in lukewarm water for 8-10 minutes.
15. In a bowl whisk the curd to a creamy texture.
16. Add salt, black salt and sugar to it and mix well.
17. For serving, squeeze excess water from the vada, place it in a bowl.
18. Pour some curd over it and top it with sweet tamarind/imli chutney and mint/pudina chutney.
19. Sprinkle some roasted cumin powder and serve.
Enjoy!!
Some Pro Tips:
1. Soaking dal for good amount of time is necessary.
2. While grinding do not add water, add some water only if required.
3. The batter should not be too thick or too thin, as, if the batter is too thick the vada’s will be hard and if the batter is too thin then the vada will be too greasy.
4. Beat the batter very well till it becomes light and fluffy to get the light, soft and fluffy Vada.
5. Fry the Vada on medium flame till golden brown.
6. Always soak fried Vada in lukewarm water, that is the water should neither be too hot nor too cold.
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