Dahi bhalles are the small urad dhal fritters served with spiced yogurt along with sev / Boondhi. This is popular snack all over India.
Every region has its own variation. In south the tempering with the mustard seeds is added to the curd while in north the green and sweet chutney is added . This recipe is a easier version without chutneys .
This is a perfect snack for this hot summer and coolant to body. Urad dhal is considered to be good for young girls . I like my mom's version of adding boondhi to the dahi vada.
I had already posted Thayir vadai – south Indian version.
Urad dhal – 1 cup
Moong dhal – 1 tbs
Green chillies – 2
Ginger – a small piece
Oil for frying
Salt to taste
Curd – 2 cup
Sugar – 1 tbs
Chopped Coriander leaves
Wash and soak the urad dhal and moong dhal together for half an hour. Not more than that , it will absorbs more oil.
Grind into a smooth batter along with ginger , green chillies and required salt.
Heat oil in a pan , add a spoon full of batter and deep fry in oil till golden brown.
Fry in medium flame for even cooking.
Soak these fried vadas in the warm water for ten minutes and squeeze out the excess water and arrange in a plate.
In the mean time , whisk the curd well.
Add in the salt and sugar , mix well.
Pour this curd mixture on top of the vada .
At this stage , the vadas can be refrigerated for 15 minutes or for a whole day.
Sprinkle the chilli powder and cumin powder on top.
Sprinkle the sev or boondhi on top and chopped coriander leaves too.
Serve chilled or at room temperature.
Dahi Bhallas are ready to serve.