Dahi Bhalla recipe

Wash and soak moong dal overnight and grind to a fine paste by adding very little water.

The batter should be thick enough to make the vada. Beat the batter very well till light and fluffy. Add green chilies and ginger to it and mix well. Make small balls with it and shape in the form of tikkis.

Put a kadhai over a high flame and heat oil in it. Meanwhile, flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for some time and then fry on low heat till golden brown. Remove these deep-fried vadas into a plate with a kitchen towel. Finish making vadas with the rest of the remaining batter and put them in water as you did for the earlier batch. Now, take a bowl of cold water and let them soak for about 30 minutes.

Firstly, take 2 cups curd, 2 tbsp sugar, and ½ tsp salt. whisk and mix well making sure everything is well combined.

Now, gently press the soaked vadas between your palms and squeeze out the water and lightly crush them. Place them on a plate and add sweet curd over them.

Remove oil from the kadai and leave only one teaspoon of it, add cumin seeds, let them crackle. Add this tempering over the curd and enjoy it.