Ingredients
1 cup Urad dal, soaked
¼ cup Moong dal, soaked
Salt to taste
For filling
4 Green chilli, chopped
3 tbsp Almond, chopped
3 tbsp Cashew, chopped
3 tbsp Raisins, chopped
1 inch Ginger, chopped
For soaking
1 tsp Sugar
½ tsp Black salt
½ tsp Red chilli powder
½ tsp Tamarind chutney
Warm water
For garnish
Curd, beaten
Tamarind chutney
Red chilli powder
Roasted Cumin powder
Salt to taste
Coriander chutney
Pomegranate pearls
sev
Coriander leaves
Process
- In a grinder add urad dal, moong dal, salt and coarsely grind it. And keep it aside in a mixing bowl.
For Filling
- In a mixing bowl, add green chilli, almonds, cashews, raisins, ginger and mix well.
For Soaking
- In a large bowl, add sugar, black salt, red chilli powder, tamarind chutney, warm water as required and mix well.
- For deep frying, heat the oil in a heavy bottomed Kadai.Wet your hands with water and take a spoonful of batter and make a small disc and put the stuffings in between.
- Close it with batter. Deep fry them till turns golden brown.
- Once Vada comes to room temperature, soak them in water(let it soak for at least for 1-2 hours)
- Serve with curd, tamarind chutney, red chilli powder, roasted cumin powder, salt to taste, coriander chutney, pomegranate pearls, sev and coriander leaves
Reviews
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When I make bhallas, the center part stays hard like a ball even after soaking in warm water.