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Tuesday, July 16, 2013

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!  




3 comments:

  1. this sooo totally looks yum..esp when its pouring :)

    ReplyDelete
  2. looks amazing....ah best to snack with some sweet chutney

    ReplyDelete

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