The south Indian counterpart of this is Dahi wada or Avadalu which is slightly different from this one in the way the wadas are made and the way the curds are spiced up.
Ingredients :
For Bhallas:
- Urad Dal ( Black Gram without skin ) - 1 cup
- Ginger - 1 inch piece ( grated )
- Green Chilies - 1-2 finely chopped
- Salt - to taste
- Oil - for deep frying
For Curd Mix:
- Curd - 4 cups
- Water - 2 cups
- Rock Salt - 1 tsp
- Sugar - 2 tbsp
- Red Chili Powder - to taste
- Roasted Cumin Seeds Powder - 2 tbsp
- Chopped Coriander - to garnish
Directions:
- Soak the urad in water for about 4-5 hrs. Grind into a smooth paste with very little water.
- Take it out in a mixing bowl. Add salt to taste and pat and beat the batter with hands in a mixing bowl for aeration. This is important for getting soft wadas. When you put a small amount of batter in a cup of water, it should float. If the aeration is not done well, the batter sinks and sits at the bottom.
- Add finely chopped green chilies and grated ginger to the bater and mix well.
- Heat oil in a deep pan or wok. Keep a bowl of water ready. Wet your hands and take a small portion of batter and drop in into hot oil. Make 5-6 wadas at a time depending upon the size of your wok.
- Fry until golden brown in medium heat and take them out on a paper towel. Repeat this process with the remaining batter.
- Keep a large bowl of luke warm water ready. Drop all these fried wadas into the water and soak them in water just for about 2 minutes.
- Take them out and squeeze out the water very gently, without breaking them.
- In a wide bowl, whisk curds, water ,sugar, salt, roasted cumin powder, red chili powder. The curd should be slightly sweet, not much, so do not add more sugar.
- Add the wadas to this curd and sprinkle some more chili powder and roasted cumin powder on top.
- Also garnish with chopped cilantro.
Variation:
- Add Green Chutney and Tamarind Chutney on top while serving. Oh !! It tastes amazing.
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