Guilt-free Dahi Bhallas/ Dahi Vada | Chef Ananya Banerjee

Weather outside is just perfect and it brings along cravings which we probably cannot define. I have for you, an answer to all sorts of cravings, especially spicy, this quintessential street food from the lanes of Delhi will get you hooked this Wednesday. The most loved street snack of India, particularly North India, Dahi Bhalla or Dahi Vada is an easy going delicacy that can be served as a chilled snack or a starter during festive season. With its impeccable combination of spices this dish is the best snack for your evenings.
However many of us start thinking of the calories it has rather than enjoying it. But no worries because this ‘Sawan (Monsoons)’ you can enjoy some guilt-free delicious and fluffy bhallas drizzled with tangy chutneys and chaat masala to satisfy your cravings with this recipe!

Ingredients:

For making No Fry Bhalla :
1 cup Urad Dal
1/2 cup Moong dal
1 Tsp Freshly cracked Black pepper powder
Some cilantro leaves /Chopped
1 tsp ginger grated
1 tsp green chillies chopped
1 pinch asafetida
Salt to taste
Oil - 2 tbsp

Appa pan

For making Dhahi Bhalla Chaat:

1 cup Thick curd beaten
1/2 cup Green chutney
1/2 cup Tamarind chutney
2 Tbsp Roasted cumin powder
1 Tbsp Red chili powder
1/2 cup Chopped coriander
1 Tsp Rock salt/kala namak
Fine sev to garnish
Anar to garnish

Method:

Soak the dals together for at least 4 hours
Drain and blend it fine and beat the dal mixture very well.
Add ginger, salt and asafoetida.
Grease the appe pan and drop 2 spoonful of the dal mixture . cover and cook for 1 minute.
Turn the vadas.
Add few drops of oil and fry till golden.
Take the vadas and soak them in warm salted water for next 20-30 minutes.
Squeeze out water lightly, out of the vadas and place them on a platter.
Pour the beaten yogurt to submerge the vadas.
Sprinkle spices over it, add coriander chutney, sweet chutney and garnish with fresh coriander, anar and fine sev.