Creamy Madhuban Vada Chaat | Special Soft & Creamy Dahi Bhalla Recipe | Madhuban Vada | Eid Special

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is sweeter and can be made easily.

sev

🥗Healthier: roasted chickpeas

💰Cheaper: crushed crackers

Roasted chickpeas add crunch with less fat.

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious.

Soak 1 cup moong dal and 1/4 cup urad dal in water for 2-3 hours.

Drain the water and leave 2-3 tablespoons of water for grinding.

Grind the soaked dals with 1/2 teaspoon salt until fine, ensuring the mixture is thick.

Whip the mixture using a stand mixer or hand blender for 5-6 minutes until fluffy and off-white.

Check the mixture by dropping it in water; it should float.

Wet your hands and drop spoonfuls of the batter into medium hot oil.

Fry the bhallas for 7-8 minutes on medium flame, stirring occasionally until golden brown.

Remove the bhallas and let them cool to room temperature.

Prepare a mixture of 1 teaspoon ghee or oil with 1/4 cup each of chopped cashews and almonds, and some raisins.

Mix spices: 2 teaspoons cumin, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon chaat masala, 2 teaspoons black salt, 1/2 teaspoon black pepper, and 1 teaspoon crushed red chili.

Strain 400 grams of yogurt in a sieve for 2-3 hours to remove excess water.

Whip the strained yogurt and add 4-5 tablespoons of fresh cream and 1/2 to 3/4 cup of milk to adjust consistency.

Blend 8-10 dates with a little milk for sweetness, or use stevia or sugar as an alternative.

Soak the fried bhallas in warm water with 1/2 teaspoon salt for 30-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens