Onion Vada Sambhar

A south Indian specialty which is quite famous all over the world for its taste!! Vada sambhar is a fulfilling breakfast which is easy to make. One can also have it for light Lunch or dinner. 

Onion vada sambhar

Vadas are fried lentil doughnuts which are served along  with or dipped in Sambhar!!

Many Vada varieties are prepared but The most common is Presented here!! So enjoy...

Ingredients:

For vadas

This preparation makes about 10 Onion vadas:

1 cup split black gram daal(Dhuli urad)

1 green chili finely cut

4-5 curry leaves(curry patta)chopped nicely

1 large onion finely cut

1/4 teaspoon asafeotida (hing)

1/4 teaspoon baking powder

2-3 crushed black pepper corns (kaali mirch)

salt according to taste

oil for deep frying

A flat base small bowl for shaping the vadas

Little water 

Method:

Wash daal and soak it for about 2 hours in water. 

Drain water and grind it into a thick paste using very little water if required. We do not want a smooth paste.

Add all the above mentioned ingredients to this paste and mix well. Mix well for 2-3 minutes till the lentil paste becomes fluffy.

Heat oil in a kadahi(wok) on medium flame.

Apply little water on the base of the bowl, put a tablespoon of the paste on it. Using index figure, make a hole in the center of the vada.

Immediately slip the vadas carefully and gently into the heated oil.(will take few seconds for this procedure).

Fry it till it turns Golden brown from both sides. Repeat the process of making vadas ,till the others are getting fried in the kadahi.

Remove on an absorbent paper to remove oil. 

Onion vadas are ready !!

Serve them hot with  Sambhar and Coconut chutney

Optional notes:

Do not over soak the daal , otherwise the vadas prepared will absorb much oil.

The daal can be grinded and stored in fridge for later use, in doing so do not add the other mentioned ingredients.

If all the ingredients are added to the paste , immediately make vadas of them, do not keep the paste for a longer time . 

Kanji vada (My Birthday special)

This year I happen to share my birthday with Colourful festival of "Holi". For my friends who were waiting for a Great Birthday treat , I had prepared something special which is tangy and  lip smacking. Apart from other food items that I had prepared they liked this savory very much.!!

"Kanji Vada" is a special chaat item which is prepared especially for Holi . These are lentil dumplings which are dipped and soaked in tangy water of mustard seeds & spices.The water is kept in a warm place or under sunlight to ferment it slightly and get the tangy flavour. 
I had made the water with tamarind and other spices which is very quick and instant to make. So try this chaat and enjoy with dear ones....
Ingredients:
For the Vada
2 cup split green beans(yellow moong daal)
1 teaspoon Cumin seeds(jeera)
1 teaspoon common salt
1 teaspoon Asafeotida(hing)
oil for frying
For kanji
100 grams Tamarind(imli)
1 teaspoon red chili powder(laal mirch)
1/2 teaspoon Black pepper powder(kaali mirch)
1 teaspoon Black salt(kaala namak)
1 teaspoon roasted cumin powder(bhuna jeera)
1 tablespoon chaat masala
1 tablespoon Jaljeera powder
salt according to taste
2 liters water




Method:
For vada:
Wash and soak the lentil overnight.
Drain the water and grind the lentils into a fine paste (Add very little water if required)
Make this paste fluffy and light using a hand beater. Add salt, cumin seeds and asafeotida to this paste and mix well.
Heat oil in a kadahi(wok). Reduce the heat to low-medium flame. Using  tablespoon, shape the vadas and place them in to the hot oil. Fry them in batches till they turn golden in colour.
Prepare all the Vadas and place them on an absorbent paper to remove the excess oil.
Vadas are ready.
For the kanji:
Soak the tamarind in 2 cups water for an hour. Using a strainer or colander get the pulp of the soaked tamarind.
Add this pulp into the water and mix well. Add all the above mentioned spices and salts.  Again mix well.
The kanji water is ready.
For serving:
Dip the prepared vadas into plain water for 5 minutes.
Squeeze gently to remove the water. Put them into the Kanji water and let the vadas remain in it so that they can soak the kanji water.
Chill the Vada and the kanji water Before serving.(They will taste really good)
Kanji vada is ready!! 
Optional notes:
I had added Boondi(small gram flour fried balls) also to the kanji to enrich the flavour.
One can increase the spices for the kanji water for more tangy flavour.

Black chickpea chaat..

This chaat reminds me of an amazing experience at Manali. When we were on the way to Rohtang pass, there was a huge traffic Jam. Amongst all chaos and confusion, a vendor passed by with hot and boiled channa. All of us hogged on to his stand and had about 2-3 bowls of this awesome chaat!! I like this chaat very much, and thus wanted to share it with all .!!

 One can have this chaat for breakfast, tea time snack or even as a light healthy dinner!! Made with black chickpeas and flavoured with chaat masala and lemon juice this is a must try thing!!

Ingredients:

1 cup black chickpea(kaala channa)

1 medium onion (nicely cut into small pieces)

1 medium tomato(nicely cut into small pieces)

1 medium boiled potato(nicely cut into small pieces)

1 tablespoon Chaat masala

1 tablespoon lemon juice

1/2 teaspoon black salt(kala namak)

1/2 teaspoon roasted cumin powder(bhuna jeera)

Method:

Wash and soak the chickpeas overnight or soak it in warm water for 2 hours.

Boil the chick peas in pressure cooker. Drain the water .

In a bowl add the boiled chickpeas, onions, tomato and potato. Add all the other ingredients and mix well.

Serve it in a serving bowl or for ease in disposable cups.

Yummy Blackpeas chaat is ready !! 

Optional notes:

One can also add additional chutneys to make it more tangy.

Ram Ladoo (Holi Special)!!

"Holi" known as "festival of colours", Is a Hindu festival which is celebrated all over India and in most parts of the world. It is a religious festival of spring. In West Bengal it is known as "Basant Utsav". The main day of holi is called " Dhulendi/dhulheti" which is celebrated by throwing and colouring people with different scented colours, the most common used is called "Gulal" meaning Rose colour. A lot of fun and frolly is enjoyed followed with dances and munching Holi special dishes.
A night before Dhulheti  is the "Bornfire Night" which is also called "Holika Dahan/ choti holi" Incorporating its significance in a legendary story!! for more details:http://en.wikipedia.org/wiki/Holi

The major celebration of holi is done at the birth place of lord Krishna : Mathura, Vrindavan and Braj. It is said that the holi celebrations start 10 days before the actual day where with Gulal , holi is enjoyed by showering  Sweet ladoos and flowers over the devotees of Lord krishna!! It is an event not to be missed..
Many preparations are done for this festival, dishes like "Gujiyaan", "Malpua"," Dahi bhalle", "Aloo chaat","Namak pare" and "Ram ladoo" are the specilas for this day!!
Here is One of the most popular holi recipe which is a specialty of my Home town New Delhi -


"RAM LADOO". They are small lentil balls which are fried and flavored with Grated Radish and"Chatpati chutney". A must try recipe for this festival!!






Ingredients:
1 cup husked green gram(yellow moong dal)
1/2 cup bengal gram daal(chana daal)
1 teaspoon asafeotida(hing)
1 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
salt according to taste
oil for frying
To serve with:
Grated radish(mooli lachcha)
Chatpati chutney



Method:
Wash and soak the lentils separately overnight.
Drain complete water of the lentils, and grind them into a coarse paste. Mix both the paste.
Using a hand beater, beat the lentils till they become fluffy and light.
Heat oil in a kadahi(wok), the temperature of the oil should not be very hot or cold. The flame should be on medium.
Using hands or a small round teaspoon, form small balls of the paste and put them in oil simultaneously. Fry them slowly on medium heat till they turn golden in colour. Place them on an absorbent paper.
Repeat the process in making  15-20 ladoos.
When to serve, heat oil again on high flame and fry the ladoos again for making them more crispy for 2-3 minutes.
Serve the ladoos in a "pattal"(bowl made of banayan leaf) or an ordinary bowl garnished with Chutney, chaat masala and grated radish!!!
Enjoy "Ram ladoos" hot and crispy with family and friends this hoil!!1

Optional notes:
One can also add chopped green chilies and grated ginger to the paste for enhancing the taste.
do not fry the lentil balls too much otherwise they will become very hard.
They taste best when served hot and crispy.

Daal fry

This preparation of Lentil is the most common which one will find In Indian restaurants and Dhabas( roadside open restaurants).
This Lentil dish is prepared mostly with Arhar/tuar daal( yellow pigeon peas lentil) with tempering of fried onions & tomatoes and flavors of different spices.  A delicious lentil variety which  tastes best with roti/ chappati (puffed Indian bread) and Jeera rice!!!!

This preparation is for 3 persons
Ingredients:
1 cup yellow pigeon peas (arhar/tuar daal)
2 and 1/4 cup water
2 medium tomatoes(nicely cut into small pieces)
1 large onion(nicely cut into small pieces)
1 teaspoon green chili (cut into small pieces)
1 teaspoon ginger(shredded/ cut into julienne)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon red chili powder(laal mirch powder)
1/2 teaspoon garam masala
1 teaspoon cumin seeds(jeera)
1/2 teaspoon asafeotida(hing)
1/2 teaspoon black salt(kaala namak)
1 teaspoon  lemon juice
salt according to taste
2 table spoon ghee/oil
For garnishing:
Chopped coriander leaves
Few slices of tomatoes(optional)
Method:
Wash and soak daal in water for about 20-25 minutes.
In a pressure cooker, add the daal , salt and haldi. Cook the daal for about 10 minutes (One whistle on high flame and one whistle on low flame).

Boiled arhar daal

In a kadahi(wok), heat ghee/oil and add jeera & hing. When jeera starts to crack add the green chili, ginger and saute them for few seconds.

Green chili and ginger

Add the onions and saute them too till they change color to light brown. Now add the tomatoes and saute them too till they become little dry.

Sauteing onions

Adding tomatoes

Now add all the spices mentioned above and saute them for a minute. Add the boiled daal to this tempering and mix well. Add lemon juice too.

Adding daal to the tempering

Finally add the chopped coriander leaves and garnish with slices of tomatoes.

Daal fry ready

Delicious Daal Fry is ready!! Serve it hot....
Optional notes:
One can add paste/ pieces of garlic with the onions to enrich the flavor. Garlic Helps in good digestion of food.
I prefer to give the tempering in ghee only but one can also use butter for this preparation.
Serve the daal with Milk phulkas.






.

Sweet Pongal

                                             "Happy Pongal to all my Blog readers"

 Pongal is a special festival which is celebrated in all the parts of south India on 14th January of each year. This festival is celebrated for four days, each day signifying its importance. The celebrations are done in praise of Sun God for providing good harvest thus blessing with prosperity and growth of lands and people.  On this day People prepare 'Pongal', which is a mixed combination of lentil and rice cooked in sugar juice or jaggery. They cook it in  an earthen pot and let it overflow during its cooking which resembles the symbol of prosperity. Lot of events and dances are held during this festival. for more details check: http://en.wikipedia.org/wiki/Thai_Pongal.

I had prepared "Sweet Pongal" which is specially prepared for the Pongal festival

SWEET PONGAL

Ingredients:
1 cup rice(preferably Basmati)
1/2 cup split green gram(Yellow moong daal)
2 cups crumbled jaggery
2.5 cups milk
4 tablespoon ghee
1/2 cup fresh grated coconut
2 teaspoon cardamom powder
1/4 teaspoon nutmeg powder(jai ful)
Method:
Wash ans soak rice for 1/2 hour.
Dry roast the daal till it slightly changes its colour.

Dry roasting the daal

Drain the water of rice. In a pressure cooker, add daal and rice with milk, and cook it for 15 minutes on lower heat or till the rice and daal boils and cooks properly.

cooking daal and rice 

 Add a table spoon of ghee into this mixture. With the help of  a spoon mix them well.

rice and daal mix after cooking

In a kadahi(wok) dry roast the grated coconut on  medium flame for about 5 minutes. Keep it aside.

Roasting grated coconut

In same kadahi, heat a tablespoon of ghee and roast the cashew nuts and raisins for a minute. Keep them
aside too.

roasting dry fruits

Heat the kadahi  and add the rice lentil mixture.
To this add the coconut and dry fruits along with cardamom powder. Mix well.

Now add the crumbled jaggery and stir well so that it melts and blends well with the other ingredients.

Adding jaggery

saute for few minutes till it gets a little dry. Finally garnish with saffron strands.

"Sweet Pongal" is ready for the occasion of Pongal.!!

Optional notes:
For this day Salty pongal is also prepared which in North India is called "Moong Daal khichdi"(rice and split green gram porridge.).The only difference is of the tarka(tempering) which is of  curry leaves, green chili, whole black pepper, mustard seeds and asafeotida.
In case pressure cooker is not available, boil the milk in a heavy base pan and cook the rice and lentil into it till they are nicely boiled and cooked.

Daal(lentil) kebabs

These daal kebebs/cutlets are really healthy and tasty. Serve them as tiffin snacks for kids or as party starters. Made from Masoor daal(black lentil) , this is a good way of providing  healthy nutrients.....!!  
Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 


This preparation makes about 8 to 10 kebabs
Ingredients:
1 cup masoor daal(black lentil)
3 cup water
3 large potatoes(boiled)
2 table spoon finely chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon chaat masala
1 teaspoon roasted cumin powder(jeera powder)
1 green chili nicely chopped
1 teaspoon garam masala
1 teaspoon red chili powder(lal mirch powder)
1 teaspoon coriander powder(dhania powder)
salt according to taste
ghee/oil for crisping
Method:
Wash and soak the daal for 40 minutes in 3 cup water. Pressure cook the daal and cook it for about 1/2 hour on low flame. The daal should be properly cooked.

sauting the daal to make it dry.

 Heat a teaspoon of ghee/oil in a kadahi, add chili, coriander,cumin, garam masala powder and saute this daal  till it gets dry on medium flame for 10-15 minutes.

daal after 15 minutes

In a bowl, mash/grate the potatoes. Add daal, lemon juice and green chili and mix well. Add the chaat masala and salt and mix well this too.

Potato and daal mixture

Make small rolls out of this mixture and shape them into round kebabs.

Raw kebabs

Heat a griddle and apply little ghee/oil. Place these raw kebabs and shallow fry them till they turn slight brown in colour from both sides on medium flame.

shallow frying the kebabs

Serve them with cucumber slices and onion rings.

Daal kebabs

Healthy and tasty Daal kebabs are ready...!!


Optional notes:
One can use the left over daal too. Dry the daal and prepare the kebabs as per the recipe given above.
One can make kebabs using other lentils too with the preparation remaining the same.

Bervi poories

These poories are made with the combination of  Lentil paste and spices, blended well with wheat flour.  These taste best when served with Aloo chane ki subji

Bervi poories served with 

This preparation is for 3 persons

Ingredients:

For Bervi poori

1 cup wheat flour

1/2 cup split black gram (urad daal- white)
1/2 teaspoon fennel seeds(saunf)
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder(lal mirch )
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black salt (kaala namak)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon ghee/oil

Method:

Urad daal soaked

Wash and clean the lentil. Soak it for about 2 hours in lukewarm water.
Drain the excess water and ground it into paste. Use little water if required.
Heat oil/ghee in a kadahi and put hing, jeera and saunf. When they start to crack, add the lentil paste and saute it for 5 minutes on low flame. Keep stirring continuously

Frying the paste of urad daal

.
Add all the spices (mentioned above) to this paste and saute again for 2 more minutes.
Remove from the heat and let it cool.

Urad daal paste after roasting for 5 minutes

Add this urad daal paste to the wheat flour and knead .Use very little water for kneading(just to sprinkle)
Keep the prepared dough aside covered with a lid for 5 min
. Make small balls( will get about 10 -12) out of this dough and roll it into a round shape of 10cm .

Rolling poories with help of poori machine

Heat oil for deep frying and when heating is appropriate, add the poories and fry from both sides till they turn golden brown in color.

frying Bervi poories

Crispy Bervi poories

 Brevi poories are ready!!

Sambar - southern taste

This is the famous curry of south ,simple but very tasty. The preparation of the curry varies in different parts of south India. Here i am presenting my way of preparing this curry !!!

Sambar with Idlies

Ingredients:

This preparation is for 3 persons

1/2 cup Pigeon eye lentil (Arhar daal)

1 medium size potato (cut into small pieces)

1 medium tomato(cut into small pieces)
1 small capsicum(cut into small pieces)

1 small carrot(cut into small pieces)

1 medium size drum stick( cut into quarter length)

1 small bottle gourd(cut into quarter size)

5-6 small onions(Sambar onions)

1/4 cup finely cut french beans
3 teaspoon sambar powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 table spoon lemon juice
salt according to taste

For tadka:
2 table spoon oil/ghee
1 teaspoon mustard seeds
3-4 curry leaves(curry patta)
1 whole red chilli
Method:

Wash and soak the lentil for 1/2 an hour. In a pressure cooker,boil the daal and keep aside. To this boiled daal, add all the vegetables with  sambar powder, salt, chilli powder and  haldi. Pressure cook the daal and vegetables for 10-15 minutes on low-medium flame. Add lemon juice to this prepared daal.
In a small pan, heat ghee/oil, and add mustard seeds, curry leaves and red chilli. Pour the tadka over the prepared sambar.
Tasty sambar is ready,enjoy it with idliy, dosa or vadas!!!
Optional notes:
In many parts of south, Tamarind juice or pulp is added to sambar to give it a tangy taste, But one can also use lemon juice instead of tamarind.

Chole

Chic peas prepared and cooked in onion gravy with aromatic spices, tastes really great with bhature !!

Ingredients:

2 cup Chic peas (white chana)

1 large onion(grind into paste)

1 teaspoon ginger garlic paste

1 green chilli (grind into paste)

1 table spoon chole powder (home made)

1/2 teaspoon garam masala

1 teaspoon black salt(kaala namak)

1/2 teaspoon asafeotida(hing)

2 table spoon ghee/oil

salt according to taste

Chole powder home made:

1 teaspoon cumin seeds(jeera)

2 teaspoon dry pomegranate seeds(anaardana)

2 big cardamom(badi ilaechi)

3 green cardamom( choti ilaechi)

1 stick cinnamon stick(dalchini)

2 bay leaves(tez patta)

3-4 cloves(loung)

6-7 black pepper balls(sabut kaali mirch)

1 mace(javitri)

Grind them all and store it in an air tight container for future use.

For garnishing:

onion slices

1 green chilli

Method:

Soak the channa overnight with little salt. Boil it and keep aside. In a kadahi, heat oil and add hing &green chilli paste. Saute it. To this add onion and ginger-garlic paste, and saute them too. When the color of onion changes to light brown, add chole powder, garam masala and black salt. Mix well. Now add boiled chic peas and stir well . Lower the flame and let it cook for 10 -15 minutes. When the chic peas become semi thick, add salt (if required).

Chole are ready. Garnish it with onion slices and green chilli.

South Style Tuar daal

This lentil is the most common and eaten all over India, with difference in its cooking style, it is liked by all. Used in for soups, vegetable dishes and ingredient for the most famous South Indian curry"Sambar", Tuar Daal is nutritious and delicious in taste too.

 So enjoy this South Indian Version   of Tuar Daal!!!

Ingredients:
1 cup pigeon pea(tuar daal)
1 small drumstick(cut into an inch length)
1 teaspoon coriander powder(dhania)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon red chilli powder(lal mirch)
1 teaspoon black salt(kaala namak)
1 teaspoon lemon juice
1 green chilli
salt according to taste

For Tadka:
3-4 curry leaves(kadi patta)
1 dry red chilli
1 teaspoon  roasted Bengal gram(channa dal)
1 teaspoon mustard seeds(rai)
1/4 teaspoon asafeotida(hing)
2 tablespoon ghee/oil

Method:
Wash and soak dal for half hour. Boil the daal with drumstick and other spices. In a kadahi , put ghee/oil. Add  hing, mustard seeds, curry leaves, red chilli, channa daal and let all crackle. Put in the boiled daal and mix well. Finally add lemon juice and again mix well.

Tasty Tuar daal is ready. Enjoy it with steamed rice!!


Optional notes:
People in south make a lot of use of tamarind. They add tamarind juice to this daal, but i had used lemon juice  

Rajma

King of all lentils "Rajma". This red kidney beans dish is very nutritious and tasty to eat too!!!

Ingredients:
1.5 bowl  red kidney beans(rajma)
2 large tomatoes(pureed)
1 large onion(ground to paste)
1 green chilli (ground to paste)
1 teaspoon ginger garlic paste
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon roasted cumin powder(jeera)
1 teaspoon black salt(kaala namak)
1/2 teaspoon fenugreek seeds(methi daana)
1/4 teaspoon asafeotida(hing)
2 table spoon ghee/oil
salt according to taste
For garnishing:
chopped coriander leaves

Method:

Soak rajma overnight. Boil and cook rajma, keep aside.
In a kadahi, heat ghee/oil and put hing. Add methi daana and roast it for few seconds. Add onion and ginger garlic paste and saute it for few minutes. To this add tomato puree and saute it too. Add all the spices mentioned above and mix well with the pastes. Now add cooked rajma and  mix well with the spicy mixture. Let it cook on low flame for 5 more minutes. Maintain the thickness of the gravy as desired.

 Tasty Rajma is ready. Enjoy it with rice or phulkas. 

Daal makhani

"Punjabian di shaan ". This dish is a combo of  black gram and red kidney beans. Prepared totally in butter this is really delicious dish!!!

This preperation is for 3 person

Ingredients:

1cup black gram(sabut urad)

1/2 cup red kidney beans(rajma)

3 medium tomatoes(pureed)

1 green chilli

1 large onion

1 teaspoon ginger garlic paste

1 teaspoon coriander powder(dhania)

1/2 teaspoon garam masala

1/2 teaspoon red chilli powder(lal mirch)

1/2 teaspoon dry mango powder(aamchoor)

1/2 teaspoon turmeric powder(haldi)

1 teaspoon roasted cumin powder(jeera)

1 teaspoon black salt(kaala namak)

1/2 teaspoon sugar

2 table spoon butter

1/2 teaspoon asafeotida(hing)

3 cups water

salt according to taste

For garnishing:

1 teaspoon butter or cream

Method:

Soak both the grams overnight in salted water. Boil it till it becomes tender. Keep it aside. In a grinder prepare onion chilli paste. 

In a kadahi, heat butter and add hing.To this add onion chilli paste and ginger garlic paste. saute it for few minutes. Add tomatoe puree and sugar. Mix and saute this too. Add all the mentioned spices and saute again for few minutes till the paste starts leaving oil. Add the boiled grams(urad and rajma) and Blend well with the paste. Add a table spoon of butter to it and boil it again on medium flame for 10 more minutes with lid covered. If the gravy becomes too thick add water and boil again for 5 more minutes. 

Daal makhini is ready. Garnish it with butter/cream while serving.

Enjoy it with tandoori roti or naan

Optional notes:

One can prepare this dish in ghee/oil also but as the name suggests it tastes good in butter. Always heat the butter on low flame or else it will burn. For garnishing on can put grated cottage cheese too.

Dahi Bhalle

All time favorite,this curd dish is enjoyed by every one

Ingredients:


For Bhalle:


1/2 cup split green gram (Moong daal(yellow))
1/2 cup split black gram (urad daal)
1 pinch of asafeotida( hing)
1 green chilli
1 teaspoon ginger(chopped)
1/2 cup dry fruits(cashew nuts,almonds,raisins,walnut) coarsely crushed
2 tablespoon grated coconut
1 teaspoon charoli (chironji)
oil for deep frying

For garnishing:


curd (beaten properly)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon roasted cumin powder( jeera powder)
pinch of black salt(kaala namak)
1/4 teaspoon chaat masala
 coriander leaves chopped
2 tablespoon sweet chutney


Method:


for bhalle:

Soak both the daals (moong and urad ) overnight, separately. In morning, grind both daals separately. Grind chilli and ginger also. In a bowl mix the pastes of the daals together along with ginger chilli paste. Now with the help of a hand blender, blend the paste till it becomes fluffy. To this, add dry fruits, coconut, chironji and hing. Mix them all properly. Heat oil in a kadahi .  When heating of oil is appropriate, take a tablespoon full of this paste and put it in oil. Repeat this process for making all bhallas. Fry bhallas on medium flame till they turn  golden yellow in colour.

Bhallas are ready for garnishing

For garnishing:

Soak bhallas in luke warm water(including 2 teaspoon salt) for 10 minutes before garnishing.Softly press and drain out the water from bhallas .Keep aside. Take the beaten curd and add a teaspoon of chaat masala, mix well. Now dip bhallas in this curd mixture for about 5 minutes so that it can absorb little curd. Place a single or a pair of bhallas in a plate, pour 2 table spoon of blended curd over it. Now sprinkle each seasoning (mentioned  above) for garnishing on top of the curd layer. Take a tablespoon of  sweet chutney and pour it on top. Lastly put some coriander leaves for finishing touch.

Delicious Dahi Bhallas are ready.

Optional notes:


One can make bhallas with single daal also(either moong daal or urad daal). The urad daal preparation is called Dahi vadas. One can also make variations in garnishing, like one can add roasted peanuts, pomegranate seeds, rose petals ,saffron strands and chopped cherries.
Do not soak the bhallas for a longer period of time in water otherwise it will break while pressing.