Ingredients

• For vadas:
• 1/2 cup - urad dal
• 1/2 cup - chavla dal (black eyed bean)
• 1 cup - moong dal (yellow)
• Oil to deep fry
• For topping:
• 3 cup - fresh curd
• 1 cup - milk
• 1/2 cup - tamarind chutney
• 1/4 cup - green chutney
• 2 tbsp - coriander, finely chopped
• For sprinkling:
• 1 tsp - cumin powder
• Salt
• 1 tsp - red chilli powder
• 1 onion, finely chopped, optional

How to Make Dahi Vada (Bhalla)

• Mix, wash and soak all dals together for 6-7 hours.
• Wet grind to make a thick batter.
• Beat till fluffy
• Heat oil in large frying pan. Drop in pingpong ball-sized lumps of batter.
• Deep fry till very light golden. Drain and keep aside.
• Put hot vadas in salted water and soak for 30 minutes.
• Remove, squeeze out the water and and put in plain water.
• Change this water 3-4 times till the oily nature disappears from the vadas
• Spread a moist muslin cloth in a large shallow bowl.
• Press out each vada gently between palms, place in cloth.
• Repeat for all, pile and keep in fridge covered till required.
• Chill curd and milk.
• To serve:
• Beat together curd and milk till smooth.
• Arrange some vadas at the base of a bowl.
• Pour enough curd to cover vadas.
• Drizzle some tamarind and green chutney over it.
• Sprinkle salt, red chilli powder, cumin powder.
• Sprinkle chopped coriander and onions as garnish.
• Serve chilled