HEALTHY SPICY RECIPE : SPONGY DAHIVADA

HEALTHY SPICY RECIPE :  SPONGY  DAHIVADA

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1 CUP  BLACK GRAM SPLIT DAL (URAD DAL)

1/2 CUP GREEN GRAM SPLIT DAL (MUNG DAL)

SALT AS PER TEST

OIL FOR FRYING

FOR DATES CHUTNEY :

10-12 DATES

SALT TO TEST

WATER

FOR GREEN CHUTNEY :

1.1/2 CORIANDER LEAVES -CHOPPED

10-12 GREEN CHILLIES - CHOPPED

2 TBSP. LEMON JUICE

1 TSP. SUGAR

SALT AS PER TEST

1/2 INCH GINGER  (ADRAK ) - OPTIONAL

FOR CURD :

500 ML CURD (MADE  FROM FULL FAT MILK)

1.1/2 TBSP SUGAR POWDER OR AS PER TEST

SALT AS PER TEST

FOR GARNISHING :

2 TBSP. ROASTED CUMIN SEEDS POWDER

1.1/2 TBSP. BLACK PEPPER POWDER

2 TBSP. CORIANDER LEAVES - CHOPPED

1 TSP. RED CHILLI POWDER

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SOAK THE BLACK GRAM SPLIT DAL AND GREEN GRAM SPLIT DAL FOR 4 HOUR.
AFTER 4 HOURS DRAIN THE WATER FROM SPLIT DAL AND GRIND IN MIXER TO DROP VADA CONSISTENCY.
HEAT THE OIL IN A FRY PAN TO FRY DAHIVADA ON A MEDIUM FLAME.
ADD THE LITTLE SALT IN MIXTURE AND MIX WELL.
FRY THE DAHIVADA, SHAPE EACH PORTION INTO A JUST LIKE ROUND BALL.
FRY TILL THEY GOLDEN BROWN.
DRAIN ON ABSORBENT PEPPER AND THEN KEEP IN A WATER FOR FIVE MINUTES TO MAKE SPONGY DAHIVADA.
THEN LIGHTLY PRESS BETWEEN YOUR TWO PALMS TO DRAIN THE WATER AND KEEP ASIDE.

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FOR DATES SMOOTH PASTE :

PUT THE SOAK DATES, SOME WATER AND SALT TOGETHER INTO MIXER CONTAINER.COVER AND PROCESS UNTIL SMOOTH PASTE.

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FOR GREEN CHUTNEY :

PUT ALL INGREDIENTS FOR GREEN CHUTNEY, INTO MIXER CONTAINER. COVER AND PROCESS UNTIL SMOOTH PASTE.

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FOR CURD :

PUT THE CURD INA BOWL, ADD SUGAR POWDER AND SALT. WHISK WITH THE BEATER OR BLENDER WITHOUT ADDING WATER.

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SERVING :

ARRANGE THE DAHIVADA IN A SERVING PLATE.
POUR THE SWEET CURD OVER, TILL COVER ALL THE DAHIVADA.
POUR THE DATES SMOOTH PASTE OVER IT.
THEN POUR OR TO PUT THE DROPS OF GREEN CHUTNEY OVER DAHIVADA.
SPRINKLE THE RED CHILLI POWDER, ROASTED CUMIN SEEDS POWDER AND CHOPPED CORIANDER OVER IT TO GARNISH.
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REFRIGERATE FOR 1/2 HOUR TO COLD.
SERVE COLD SPONGY DAHIVADA IMMEDIATELY.