Dahi Bhalla l दही भल्ला I Pankaj Bhadouria скачать в хорошем качестве

Dahi Bhalla l दही भल्ला I Pankaj Bhadouria

Dahi Bhalla Sharing not 1 but 3 things: -The right technique to getting the perfect spongy Dahi Bhalla. -The Dahi Bhalla Masala -How to prepare the Dahi Tips to get it right just like how the Chat Wala does it! Try it out and let me know how it turned out! . . #AasaanHaiNa #CookingKaAasaanMeter #AasaanMeter #dahibhalla #dahibhallarecipe #dahiwada #dahivada #streetfood #indianstreetfood #yoghurt #yoghurtrecipes #recipe #recipes #easyrecipe #easyrecipes #pankajbhadouria #pankajbhadouriarecipes #indianfood #indianrecipes #indiancuisine #food #foodie #cooking #cookingathome Recipe : Dahi Bhalla Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 4-6 Ingredients: 2 cup husked black gram lentil (urad dal without skin) 1tsp Salt Oil for deep frying 2 cups thick fresh yoghurt 2 tbsp sugar ½ tsp salt Dahi Bada Masala: ½ tsp Red chilli powder to tastes 1tbsps cumin seeds 2tbsp Coriander seeds ¼tsp black salt ½ tsp salt 1tbsps Chat masala To serve: 2″ piece of ginger 2-3 green chilies Chopped coriander leaves to garnish Sweet Tamarind chutney Mint chutney Method: Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter. Beat the batter very well till light and fluffy.. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more .Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball. Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep fried wadas into a bowl of water and let them soak for 15-20 minutes. Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch. Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and tsp. salt and mix well. To make the dahi wada Masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder. Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into juliennes. To serve: Place the wadas in a serving bowl and pour the curd mixture evenly all over the wadas, covering them completely. Chill the wadas for some time before serving. To serve, sprinkle some Dahi Wada Masala and garnish with coriander leaves, green chilies, ginger juliennes and tamarind chutney. Click to Subscribe - https://goo.gl/mQwVjN For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com   / pbhadouria     / masterchefpankajbhadouria     / bhadouriapankaj