This post goes to my dear friend Pari's 'Only Chaat Event at Foodelicious'
Serves: 6-8, Preparation time: 30 minutes
For Vadas/ Bhalla
2 cups Urad dal
1 tsp Ginger (finely chopped)
2 Green chillies (finely chopped)
Pinch of hing (asafoetida)
Salt to taste
Oil for deep frying
For Curd/ Dahi
3-4 cups Curd (fresh)
1-2 tsp Jeera powder (fresh roasted and then powdered)
Red chilly powder as per your taste
1 tsp Sugar
Wash and Soak Urad Dal in a large bowl overnight.Grind it into smooth paste. Add salt and further grind it into smooth paste. While grinding you may add little water. Do remember that vada batter should not be much watery & be a little coarse.
Then add chopped ginger, broken cashews, hing, finely chopped green chilies and mix well with a spoon .
Heat oil on a medium flame for deep frying the vadas. With the help of spoon or with your hand whichever is convenient drop the batter into the hot oil. After that be patient by not putting more than 4-5 vadas at one go in the hot oil or the vadas may stick close to each other. Boil salted water in another burner. And once your first batch of vadas turn golden brown take them out and dip them into the salted water. Repeat the same procedure with the remaining water and simultaneously squeeze out the extra water from the fried vadas which were dipped in water earlier. Try not to disturb the round shapes of the vadas while squeezing.
Mix curd with salt, black salt , red chili powder, sugar and jeera powder. Add a little bit of water to make it smoother and thinner.
In a serving tray pour curd mixture and arrange the number of vadas that you want to serve. In case you want to increase the no. of vadas pour curd into them after you have selected the vadas. Now pour tamarind and green chutney into them . Sprinkle chat masala, jeera powder, red chili powder ,black salt and green chutney . Decorate the upper layer with chopped coriander and sev over them. Keep this serving tray in the refrigerator for som time. This tastes best when served cold.
300 gms of Jaggery or Sugar
1 tsp of salt.
1 tsp of Red Chili Powder
2 tsp of roasted cumin powder
1/2 tsp of freshly ground black pepper
Pinch of Hing
1/4 tsp of Saunth ( Dry Ginger)
Soak Tarmarind for 1/2 hour in water. Mix and stain it. Now mix sugar, salt red chili , saufh powder with tarmarind water. Heat this jaggery water on medium flame. Boil it and chutney should become semi thick. Turn off the flame and add roasted jeera and black pepper into it. Wait till it cools down. This chutney can be stored in fridge and be consumed for many days.
1/2 Bunch of Coriander leavs
1/2 Bunch of Pudina leavs
4-5 Green chillies
1 tea spoon of lemon juice
Salt to taste
Wash & chop Coriander and Pudina leavs. Put all the contents in a mixture and make a fine paste. Keep aside.