“Chaat” is a word, that can make any Indian smile with excitement, make there mouth water and tick the brain into thinking about various sweet n spicy delicacies (mostly snack) that is found very easily in every nook n corner of our streets in India. (Off-course most of it is deep fried :)). It comes in many variety’s from bhelpuri, gol gappe, aloo chaat, aloo tikki, raj kachori, papri chat, dahi vada n many more. But the 2 most famous one’s are “Gol Gappe (Semolina Puffs with spicy water) & Dahi Vada(Lentil Dumplings with yogurt).
Tools1 Large deep pan/wok/pot – For Frying
- 1 Medium Pot – For soaking lentils
- 1 Small Bowl – For mixing yogurt
- 1 Big Sieve – For draining water from lentils
- 1 Steel Spatula
- Electric Grinder/Blender
- Paper Towel – For soaking any extra oil after frying dumplings
- Serving Dish OR Small Individual bowls/plates
For Lentil Dumpling1 Cup Split Black Lentil (Dhuli Urad Dal)
- ½ Cup Split Yellow Lentil (Moong Dhuli Dal)
- 1½ Tbsp Grated Ginger – Thinly grated
- 2 Medium Green Chilies – Deseeded and thinly sliced
- 1 Cup Oil - for deep frying
- 3 Cups of Hot Water – To soak Lentils
For Decoration1 Cup Thick Plain Yogurt - Chilled
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin Powder
- 2 Tsp Salt – As per choice
- 2 Tbsp Tamarind Sauce (Easily available in all Indian Grocery stores or Skip)
- Making the Vada (Dumplings)
- Take a medium pot, pour 3 cups of hot water, add both lentils and soak it overnight.(Pic 1 in Collarge).( If you have forgotten to soak overnight, then soak it for 2-3 hrs in boiling water)
- Once soaked as per duration, drain all the water from the lentil.
- Using an electric grinder/blender, grind the drained lentils into a very thick coarse paste (You may use little water for the same, keeping in mind to keep the paste on the thick side)(Pic 2 in Collarge)
- Now pour oil in a large deep pan and heat it on high flames till the oil is ready for deep frying (Takes 3-4 minute).
- Scoop a spoonful of mixture (remove all the extra mixture on the edges of the spoon, giving it a spoon shape) and
- pour into hot oil using the other spoon. Cook for 1minute and turn on the other
- side.(Pic 3 & 4 in Collarge)
- Cook vada/dumplings on medium heat till both sides become golden brown, remove on paper towel to get rid of any excess oil. (Follow step 5 & 6 till all the vada/dumplings are made).(Pic 5 in Collarge)
- For Serving the Dahi Vada (Dumplings with yogurt)
- Whisk 1 cup of yogurt in a small bowl. Keep aside.
- Take the serving dish/plate, place 5-6 vada/dumplings on it (leaving some space between each dumpling).
- Pour yogurt luxuriously over the plated vada/dumplings in such a manner that yogurt covers the dumplings.
- Now pour tamarind sauce over it and sprinkle salt, red chili powder and cumin powder.
- Refrigerate for 30min and then serve chilled.
Serving Suggestion: Served as appetizer OR can be served along with entrée OR as one of the entrée
Storage: Fried dumplings can be stored in zip-lock bags in the freezer for 1-2 months (Need to be thawed to room temp before use)
Amount Per ServingCalories 3382 Total Fat 244g Cholesterol 61mg Sodium 5043mg Carbohydrates 216g Fiber 92g Sugar 37g Protein 94g