Ingredients with Measurements:
- 1 cup of urad dal
- 1 cup of besan (gram flour)
- 1 cup of bundiya (small fried chickpea balls)
- 2 cups of yogurt
- 1 teaspoon of salt
- 1 teaspoon of cumin powder
- 1 teaspoon of red chili powder
- 1 teaspoon of chaat masala
- 1 tablespoon of chopped coriander leaves
- 1 tablespoon of tamarind chutney
- 1 tablespoon of green chutney
- Oil for frying
Special Equipment Needed:
- A blender or food processor
- A large mixing bowl
- A deep frying pan
- A slotted spoon
- A serving dish
Step-by-Step Instructions:
1. Soak the urad dal in water for 4-5 hours. Drain the water and grind the dal into a smooth paste using a blender or food processor.
2. Add salt to the dal paste and mix well. Heat oil in a deep frying pan.
3. Wet your hands and take a small portion of the dal paste. Shape it into a small ball and drop it into the hot oil. Fry until golden brown and crispy. Repeat the process with the remaining dal paste.
4. In a large mixing bowl, whisk the yogurt until smooth. Add cumin powder, red chili powder, chaat masala, and salt. Mix well.
5. Add the fried bundiya to the yogurt mixture and mix well. Let it sit for 10-15 minutes.
6. To serve, place the bundiya ka dahi wada in a serving dish. Drizzle tamarind chutney and green chutney over it. Garnish with chopped coriander leaves.
- Time:
Preparation time: 4-5 hours (for soaking the dal)
- Cooking time: 30-40 minutes
Temperature:
- Oil for frying: 350°F (180°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Bundiya can be substituted with boondi.
Variations:
- Add grated carrots or cucumber to the yogurt mixture for added flavor and nutrition.
- Use different types of chutneys for a different taste.
Tips and Tricks:
- Make sure the dal paste is smooth and not lumpy.
- Wet your hands before shaping the dal balls to prevent sticking.
- Fry the dal balls on medium heat to ensure they are cooked through.
- Let the bundiya ka dahi wada sit in the yogurt mixture for at least 10 minutes to absorb the flavors.
Storage Instructions:
- Store the bundiya ka dahi wada in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, microwave the bundiya ka dahi wada for 30 seconds or until warm.
Presentation Ideas:
- Serve the bundiya ka dahi wada in a shallow bowl or plate.
- Garnish with chopped coriander leaves and drizzle chutneys over it.
Garnishes:
- Chopped coriander leaves
- Tamarind chutney
- Green chutney
Pairings:
- Serve with hot chai or lassi.
Suggested Side Dishes:
- Aloo tikki
- Samosa
Troubleshooting Advice:
- If the dal balls are too hard, add a little water to the dal paste to make it softer.
- If the yogurt mixture is too thick, add a little water to make it thinner.
Food Safety Advice:
- Make sure the oil is hot enough before frying to prevent the dal balls from absorbing too much oil.
- Store the bundiya ka dahi wada in the refrigerator to prevent spoilage.
Food History:
- Bundiya ka dahi wada is a popular street food in India and is believed to have originated in the northern region of the country.
Flavor Profiles:
- Spicy, tangy, and savory.
Serving Suggestions:
- Serve as an appetizer or snack.
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Region: Indian