नरम मुलायम दही वडा बनाने का सबसे आसान तरीका

Ingredients

• 1/2 cup Moong Dal (split green gram) (rinsed and soaked)
• 1 cup Urad Dal (split black gram) (rinsed and soaked)
• 1 tsp Salt (adjust to taste)
• 1 pinch Hing (Asafoetida) (adds digestive aid and flavor)
• 2 tbsp Water (for grinding) (only for urad dal grinding to achieve smooth batter)
• 2 cups Oil (neutral oil for deep frying (e.g., vegetable or canola))
• 1 cup Water (for soaking fried bades) (warm water with salt and hing)
• 2 cups Sweet Yogurt (Dahi) (plain thick yogurt, lightly sweetened if desired)
• 1 tsp Red Chili Powder (adjust heat level)
• 1 tsp Roasted Cumin Powder (adds smoky flavor)
• 1 tsp Chaat Masala (optional; if unavailable use black salt + cumin powder)
• 1/2 tsp Black Salt (Kala Namak) (if chaat masala not used)
• 2 tbsp Coriander Chutney (store‑bought or homemade)
• 2 tbsp Tamarind Chutney (store‑bought or homemade)

Instructions

1. Soak the lentils

   Rinse 1/2 cup moong dal and 1 cup urad dal, then soak them together in enough water for 3‑4 hours until they swell and become soft.

   Time: PT3H30M

2. Drain and grind

   Drain the soaked dals. Transfer the moong dal to a blender and grind to a fine paste without adding any water. Then add the urad dal with 2‑3 tbsp water and grind until the batter is completely smooth and glossy.

   Time: PT10M

3. Whisk the batter

   Combine the two pastes in a mixing bowl. Whisk continuously in one direction until the mixture turns a bright white and becomes airy (about 3‑4 minutes).

   Time: PT5M

4. Season the batter

   Add 1 tsp salt and a pinch of hing to the batter. Mix gently in the same direction until fully incorporated.

   Time: PT2M

5. Prepare the soaking water

   In a small bowl, dissolve a pinch of hing and a pinch of salt in 1 cup warm water. Set aside.

   Time: PT2M

6. Heat oil for frying

   Pour 2 cups oil into a deep frying pan and heat over medium flame until the oil is lightly warm (you can test with a tiny drop of batter – it should rise slowly).

   Time: PT5M

   Temperature: Medium

7. Fry the bades

   Drop small spoonfuls of batter into the oil. Fry on low flame until light bubbles appear and the bades set, then gently turn them. Once they puff up and turn golden, increase flame slightly and fry until crisp on the outside.

   Time: PT15M

   Temperature: Low to medium

8. Water soak

   Using a slotted spoon, transfer the fried bades directly into the prepared warm water. Let them sit for about 2 minutes so they absorb water and become soft.

   Time: PT2M

9. Yogurt soak

   Remove the bades from water, gently squeeze out excess water, and place them in a bowl of sweet yogurt. Let them sit for 5 minutes so the yogurt penetrates fully.

   Time: PT5M

10. Season and garnish

    Drizzle the yogurt‑soaked bades with red chili powder, roasted cumin powder, chaat masala (or black salt), then top with coriander chutney and tamarind chutney. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g