DAHI VADA // DAHI BHALLA

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avansert raita Category_Hovedmeny Category_Oppskrifter>Vegetar/Vegan Category_Tilbehør daddel chutney dahi dahi bhalla dahi vada falafel frokost glutenfri glutenfri mat glutenfritt indisk mat på norske fat kefir kokebok kokos chutney linser lunsj mellommåltid nord-india punjab punjabi raita snacks spisskummen syrnet melk sør-india sør-indisk Tilbehør

Advanced raita

Dahi means fermented milk and vada or wada is a bowl of ground lentils that are fried, see Indian falafel which is made with mung beans. Vada is made in both South and North India, the difference is that in the south they are made with a hole in the middle like a doughnut, with more spices and are often eaten with coconut chutney for breakfast or lunch.

While in Punjab they are eaten in a different way and are called bhalla. When the balls are fried and cooled, they are soaked in water for ½ -1 hour! The water is squeezed out and they are soaked in spicy kefir. Before serving, they are drizzled with date chutney and eaten as a snack or an advanced raita. 3-4 pieces can be calculated per person as a snack. It is a bit difficult to explain the taste, but they become soft and soak up the spicy kefir and taste fantastic. You can use many types of lentils, but primarily black lentils are used where the shell has been washed away. They do not have a Norwegian name, I call them white lentils. In my cookbook you will find pictures and good information about, among other things, the names of the lentils in Norwegian, Hindi and English as well as cooking times in a pressure cooker and a regular kettle.

DAHI VADA OR DAHI BHALLA

DAHI VADA OR DAHI BHALL

150 gr white lentils

1 tablespoon ground cumin

½ teaspoon baking soda

1 teaspoon salt

4-5 dl rapeseed oil for frying

about 25 pieces

For 10 vadas

1 liter of kefir

1 teaspoon salt

1 tsp chili powder

1 tsp chaat masala

fresh coriander as desired

DAHI VADA OR DAHI BHALLA


Procedure:

  • Soak the lentils in water overnight or for 5-6 hours.
  • Crush in a food processor to a puree-like consistency with a little water. Just a couple of tablespoons.
  • Mix everything together and let stand for ½ hour. Use two tablespoons and drop one tablespoon at a time into the hot oil. It should fizz nicely when dropped into the oil.
  • Fry them evenly brown on medium heat, so that they are not raw inside. Use a fish strainer to turn them over and fish them out.
  • Soak the vadas in hot water and mix the kefir and spices in a bowl.
  • Carefully squeeze the water from the vada by pressing them lightly between your palms and place them in the bowl with kefir.
  • Before serving: drizzle well with date chutney, a sprinkle of chaat masala, fresh coriander and chili rings if desired.

I love them!