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!  
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