Yummy Dahi Vada Or Bhalla
A mouth watering recipe in this winter which you and your kid will relish to the core. This is made up of two pulses being moong and urad dal in a ratio 2:1. Pulses being excellent sources of protein, they reduce the risk of diseases related to heart. Having high anti oxidants level, they are a rich source of Vitamin B folate. kids often try to escape from vegetables and pulses but the recipe will make your kid eat these pulses with their soul and heart.
Ingredients: For ladoo: 2 cup moong dal, 1 cup urad dal, salt per taste (preferably Rock Salt), Asafoetida- a pinch, baking soda, rice bran oil or any cooking oil for frying
For Garnishing: Curd, green mint and coriander chutney, roasted jeera and meethi saunth chutney
1. Take both the dal in a big utensil. Wash them properly as urad dal often is very dirty.
2. After properly washing the dal, rinse the water and soak them in almost double the drinking water for at least 6-7 hours.
3.The dal will become softer and will get almost double in size.
4. Now is the time for grinding the dal into a coarse batter. While grinding keep in mind not to add too much water as the batter wil become too dilute.
5. Once the batter is ready add a pinch of asafoetida and rock salt along with baking soda which will make the bhallas soft.
6. Put oil in a pan and heat it, once heated start putting the batter from your hands in whichever shape you want.
7. Once they become golden brown take them out. you may store them in fridge once they get to the normal temperature for 2-3 days.
8. While preparing bhalla you need to put the fried balls into warm water for 10- 15 minutes and then take them out and press them between your palms so as to keep extra water out.
9. Put the beaten curd onto them with roated jeera, salt, pepper and green and meethi chutney.
Your Bhalla is now ready to serve! You can serve it as an evening snack or as a dessert.