Dahi Bhalley/Vada

Directions

Prepare the lentil dumplings

1. Wash the urad dal under running water and soak it in enough water to cover for 4-6 hours or overnight.
2. Drain the soaked dal and grind it into a smooth paste using very little water. The batter should be fluffy and not too runny.
3. Add chopped green chilies, grated ginger, asafoetida, and salt to the batter. Mix well.
4. Heat oil in a deep frying pan.
5. Wet your fingers and take a small portion of the batter, then drop it gently into the hot oil.
6. Fry the dumplings until they are golden brown and crispy. Make sure the oil is hot but not smoking.
7. Remove the dumplings from the oil and drain them on a paper towel to remove excess oil.

Prepare the yogurt mixture

1. In a large mixing bowl, whisk the thick yogurt until it’s smooth.
2. Add milk and mix well to get a creamy consistency. You can adjust the amount of milk to your desired thickness.
3. Season the yogurt mixture with salt, roasted cumin powder, and red chili powder. Mix thoroughly.

Assemble the Dahi Bhalley

1. Soak the fried lentil dumplings in lukewarm water for 15-20 minutes to make them soft.
2. Squeeze out the excess water from the soaked dumplings and place them in a serving dish.
3. Pour the prepared yogurt mixture over the dumplings, making sure they are well covered.
4. Garnish with tamarind chutney, green chutney, chopped coriander leaves, and sev (if using).