My recipe makes for 60 vada. The lentil dumplings can be made in advance and frozen before assembling the complete dish. Make the fritters per the recipe instructions, soak in water, and thoroughly squeeze out the water. Under this segment, we cover the instructions to be followed, cooking time/process, use of any extra ingredients and the overall prep time involved. 4. Other Observations Main ingredients Tip 1: Adding a lot of water will make the batter thin which will result in a flat vada that absorbs more oil. A thin or runny batter will always absorb more oil while frying. Simply add some rice flour or sooji (rava, semolina) to the batter. Mix very well. A combination of both sooji and rice flour also works well. Take care not to add too much of sooji as it can make the vada have a dense texture. Do not overcrowd the pan or kadai. Overcrowding the pan will lower the oil temperature and as a result the vadas will soak more oil. The vada also expand a bit while frying.

Add all the ingredients to small blender or spice grinder. Blend, until it reaches a fine consistency. If needed, add 1-2 tablespoon more water to make it easier to blend. It should become a runny paste, with the leaves no longer visible. If needed, strain excess water to get the desired consistency.

When ready to use, place in a bowl of warm or hot water. Allow to soak for 30-40 minutes, or until completely thawed and soft. When we soak the dahi vadas in water, the extra oil starts to leave. On squeezing the excess water, these turned out to be super soft. Thumbs up! They almost had a melt-in-the-mouth-like texture. To have less dishes to clean: Instead of transfering the blended batter to a bowl, just whisk the batter while it’s in the blender blender. Also, whisk the yogurt in the pan you’ll serve it in.

They do not hold a strong taste of ground dal, which is a good thing for people who do not like the overpowering smell of urad dal . Soak the dal: I know! Who remembers to soak? But this can’t be skipped. Soak for 8 hours at least, but not more than 24 or it’ll start fermenting😅. Soaking really does contribute to softer bhallas because they’ll just blend better. Scaling: For a small batch, simply halve the recipe. For parties or get-togethers, double the recipe. Prepare yogurt: This part is completely adaptable. Adjust to taste if you want the yogurt plain, sweeter, tangier, or spicier. I’ve used base/minimum amounts.

Grind in multiple batches: Don't overfill the blender if doubling this recipe. Split the lentils into multiple batches if needed. hi dasana… this is not the first blog i am commenting on re thaiyir vadai… unfortunately i dont think any one has heeded attention to my comments.. but i hope you will. my suggestions are very fundamental and come from generations of experience: Storing bhalla batter: Bhalla batter can be kept in the fridge up to overnight before the baking powder starts to lose its effect. You may notice a bit of water rise to the top. Whisk before using to aerate the batter.