Dalwada

Yesterday only we saw the news of 'Monsoon in India' on one of the Indian news channels here! And while talking to family, they all talked about mouth-watering munching - 'Dalwada', something that's very well-known monsoon bites!!! And on my husband's special demand, I made them right in the evening :P

Though nothing can beat the one I used to have at 'Dalwada at Gujarat College', my version was nearly the same (except the difference in using chillies). Try out this easy to follow recipe of yummyyyyy rainy-season munching! :)

Makes: 25-30

INGREDIENTS:

1 cup Mung Dal with skin (Green Gram)

1 fistful Chana Dal (Bengal Gram)

1 tbsp Ginger-Garlic Paste

1 tbsp Chopped Coriander Leaves

A pinch of Asafoetida (Hing)

1/8 tsp Baking Soda

Salt, to taste

METHOD:

- Wash and soak both dal in plenty of water for around 4-5 hours.

- Drain and rinse with fresh water and grind them coarsely using food processor or mixer grinder. Add a little water only if required. 

- Transfer them to a big bowl and rest of all ingredients into it (except baking soda).

- Mix it well and add baking soda just before you start frying. Whisk the batter well.

- Heat oil in a deep-frying pan and put a tablespoon full of batter 6-7 times in one batch.

- Deep-fry them till they are crisp and brown in color. Take them out on absorbent paper to drain excess water and keep them crunchy.

- Serve hot with onion juliennes, fried green chillies and a cuppa tea :)

SJ's NOTE:

- I can't have too much spicy food, so I avoid using green chillies totally. You can add finely chopped green chillies in batter according to your taste.

- Soak onion juliennes in a little salt and lemon juice for a while before serving!