Dahi Vada or Dahi Bhalla is a popular snack in North India, particularly in Delhi and Punjab.
Drain & wash both the pulses in running water.
Grind to a coarse paste.
Whisk the batter and add a pinch of asafoetida & perform the floating test as shown in the video.
Heat an appam pan and grease its moulds with oil.
Mix fruit salt (Eno) in dal batter to give a rise to it.
Fill all the moulds of appam tawa with dal batter up to 3/4th space.
Cover the lid, keep the flame low.
After 6-7 minutes turn side grease the appam from the upper side and turn it & cook from the both the sides till it becomes golden brown.
Put all the cooked bhalla in normal salted water.
To serve, pour the curd into two servings bowls.
Squeeze bhalla's and soak it in curd completely, Sprinkle salt, chilli powder, black salt, chaat masala, bhuna jeera and both chutneys.
Garnish with coriander leaves, ginger & pomegranate seeds.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.