Hey everyone the last post I just did is for this recipe. Just like I said I am leaving a link to that page. There are several methods to making this recipe. 1. soak 1 cup of either mash ki dal or yellow moong ki dal or if you want 1/2 cup of each mash ki dal and yellow moong ki dal after cleaning them by picking the stones out and rinsing until the water becomes clear. Soak in the refrigerator overnight. Also you can do 1 cup of either just mash ki dal or yellow moong ki dal depending on what your tastebuds are saying.
First drain the lentils and do not throw away the reserve water it has been soaking in. I was referring to the mash ki dal and the moong ki dal are the types of lentils that is being used. It depends on if you want to mix them or not. Grind them in a food processor and add just a little bit of water until you get a smooth paste like consistency.
If you are grinding soaked dal (lentils) then you can add 1 small piece of ginger that has been washed and peeled, 1 green chili that has been deseeded, 1 pinch of cilantro and 3 curry leaves, 1 pinch each of eno, pink salt, hing, 1 handful of either mash ki dal or urad ki dal flour as a binder and add a little more of the reserve water from the dal (lentils) itself and again mix in the food processor. That reserve water should be about 4 cups in general.
Or you can do what I did. In a bowl that is big enough to hold a large bowl of cereal I added 1/2 half cup of moong ki dal and udad ki dal flour. Also 1 cup of just moong ki dal flour or 1 cup of urad ki dal flour by itself. Mash ki dal and urad ki dal is the same. Mash ki dal is white with the black skins removed from the black urad ki dal. It is just another name. I added 1/4 cup of water in a blender and added the same above as I had stated for the ground lentil version of dahi vada/ balle recipe.
I added the curry leaves, cilantro, green chili, ginger and blended. I added this to the dal (lentil) flour in the bowl, I stirred and added just a little bit of water at a time and made it in to a lump free and smooth batter. It is just like if you are making pakora almost.
To this batter I added 1 pinch each of pink salt, hing, eno or baking soda, then mixed this in very well and set this aside for 3 minutes while I get the oil hot.
On high heat in a cast iron skillet or wok I added 1/4 cup of corn oil for frying. Peanut or even canola oil can be used also. Since I did the dal flour method because I was feeling lazy and did not feel like grinding dal ( lentils) at all. Anyway either one will work.
I dropped the batter by teaspoonfuls of batter at a time in the hot oil in batches of 2 or 3 then drained them on paper towel lined vessel and repeated the whole entire process until all of the batter is used up. Fry until golden then remove.
I added in a medium sized mixing bowl and added 1/2 cup of thick desi yogurt. The one I use is nice and creamy and it is halal. Everything I used is found easily in any Indian and Pakistani grocery store. I beat this yogurt til it is smooth then I added 2 cups of water a little at a time and made it almost like it is lassi type consistency.
I got the freshly made vadas or balles and added them to the yogurt and stirred and coated them nicely. There was enough yogurt mixture to coat every single one. Garnish with 1 pinch each of paprika and chat masala. Add 4 big pinches of sev (optional). Now top with the sugar free tamarind date chutney recipe. The link is at the top of the page and enjoy.
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