Dahi vada or dahi bhalla are everyone’s favorite .There are many variation in dahi bhalla with filling and no filling bhallas. Here i am giving a new look and taste to our traditional dahi bhalla .It is an extract of three Great Indian food items Dahi Vada,Gujjiyas and Kachodi or kachori :) , I can understand how you are feeling because all three are your favorite chaat and food items. So lets see below recipe and video how it will come up after all hard work :). Ia m sure you will Love it .

 

Preparation time:  30 minutes + 3 to 4 hours soaking time Cooking time:  20 minutes Serves: 4

 

Ingredients:

For the Gujiyas/Vada:

  • Urad dal without skin -1 cup
  • Oil for deep fry
  • Ginger – 1 tbsp (grated)
  • Salt to taste
  • A  pinch Asafoetida (hing)
  • Chopped coriander leaves – 2 tbsp

For the Stuffing:

  • Gram flour – 1 cup
  • A  pinch Asafoetida (hing)
  • Cumin seeds – 1/2 tbsp
  • Ginger – 1 tbsp (grated)
  • Chaat masala – 1 tbsp
  • Red chilli powder – 1tbsp
  • Coriander Powder – 1 tbsp
  • salt to taste
  • Oil – 2 tbsp
  • Chopped coriander leaves – 2 tbsp

For serving:

  • Thick fresh curd – 2 cups
  • Salt – 1 tbsp
  • Red chilli powder to taste
  • Roasted cumin powder to taste
  • Sweet Tamarind chutney to taste
  • Black salt to taste
  • Green chutney to taste (optional)
  • Chopped coriander leaves to garnish (optimal)

Method :

For the Vada / gujiya :

  • Clean and soak  the dals  in 4-5 cups of water for overnight .
  • Grind it into a paste with grated ginger, coriander leaves, Asafoetida (hing) and salt .
  • You need to make the mixture thick otherwise making gujiya will be difficult.
  • Still if the mixture turns out to be thick in consistency.
  • Take out the dal paste in a bowl and knead with hands.
  • Mixture to make ghujiya is ready.

For the stuffing :

  • Heat a pan.
  • Add 2 tbsp oil to it.
  • Ones the oil get heated , add asafoetida (hing) and cumin seeds and let it fry.
  • Add coriander powder, garlic and gram flour to the pan.
  • Keep stirring to make sure the gram flour doesn’t stick to the bottom of the pan.
  • When gram flour colour has change then add red chilli powder, chaat masala , coriander leaves and salt to it.
  • Add little water to it , so that the gram flour gets bound.
  • Our stuffing is ready. Take it out in a plate.

To fry the Vada:

  • Heat oil in pan.
  • Heat sufficient oil in a pan/kadai.
  • Fry a small portion of the batter in hot oil to test if the batter holds well.
  • Take some  water in a bowl for making gujiya.
  • Take a thick plastic sheet into a square shape for making gujiya.
  • Place it plastic sheet and spread some water over it.
  • Wet your hand and spread the dal into a circle.
  • Put a spoonful of stuffing in the centre of the circle and turnover the plastic giving it the shape of gujiya .
  • Stick your hand and remove the plastic.
  • Now gujiya is ready to fry.
  • Take it your hand and place it oil.
  • Repeat with remaining batter.
  • Fry on medium heat untill golden brown on both sides.
  • Take a bowl and pour water into it along with salt.
  • Now dip all the ghujiya into the water .
  • Within 20-25 minutes the ghujiya will rise.
  • Take it out from the bowl and press with hands to strain water from it. Repeat the step with all the ghujiya and put the on the plate.

For serving the Dahi Vada kachori :

  • Blend the curd with little water until it is smooth.
  • Now add black salt. keep aside.
  • Arrange them in a serving bowl and pour the curd mixer evenly to cover the gujiya completely.
  • Now sprinkle red chilli powder ,roasted cumin powder , chaat masale powder and chopped coriander leaver.
  • keep Dahi vada in freeze for an hour and served chilled with Tamarind Chutney and green chutney.