I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Saturday, 7 February 2015
favorite in our home as in many I bet these soft and delicious bhallas
are sure hit whenever served .You can make them in batches and freeze
them , which is what we do at times at home . The recipe I am sure
varies home to home , the essence remains the same.
200 Grams Urad Dal - Soak 5-6 Hours.- Drain the dal and grind coarsely , you may not need to add water.To this batter add :
2 Teaspoons Minced Ginger.
Minced Green Chilies - To taste.
1 Teaspoon Lightly Roasted Coarsely Ground Jeera.
A Dot of Hing.
1 Tablespoon Very Hot Oil.
Nicely whip up the batter , allowing it to aerate, Allow it to sit covered ( if you have the time ) for 1 hour .
Heat oil in a kadhai , and gently with your hand semi cupped drop in the batter , or use a spoon.Gently fry til lightly colored.
with a slotted spoon into a bowl of hot water and allow them to sit for
a while before squeezing out the water and adding them to whipped
I add a dash of raw garlic paste , chopped green dhania , some salt , coarsely ground black pepper to the curd - Flavor it to taste .
I normally don't like adding chutney /sonth to my bhallas as that takes away from the delicious flavors of these delicate dumplings .