Bangali der Doi Bora or Delhi ka Dahi Bhalla!
Whatever be the name, I am very sure you have already started drooling at the very thought of it. And, there isn’t any shame to it because this dish deserves such love towards it. After all, it is deep-fried and served with fresh yogurt and a medley of spices. A popular street-food, Dahi Vada or Doi Bora is always a huge hit in my house.
And, quite honestly I have no qualms in making this dish because it cannot get any easier to please the people around me. Making Dahi Vada at home, might take a bit of preparation beforehand, but once it is done it is always a huge hit at parties and gatherings. The recipe can be easily doubled and even tripled if need be. Needless to say, it is a great crowd pleaser and doesn’t even make you beak a sweat for it!
Doi Bora vs Dahi Vada
As similar as they might sound, but there lies certain minute differences which make the two dishes apart from each other. While the Delhi’s famous street food chaat goes with a more elaborate topping of julienne Ginger and Pomegranate seeds among the rest, its Bengali version is much humble and simple, appearance-wise. All you need to do is sprinkle a pinch of Rock Salt and dry roasted Cumin Seed powder on a dollop of Yogurt, and you have your soul-filling serving of Doi Bora is ready to serve.
Though there isn’t anything of a recipe for this because all you need to do is to soak the lentils and grind them and deep fry the fritters, still I am going to document it for you guys to save or share it for later.
- 1 cup Urad Daal or White Lentil or Biulir Dal Soak it overnight in fresh water
- 2 tbsp Moong Dal or Mung Bean Soaked overnight
- 1 inch Ginger
- 4 cups Water
- 1 tbsp Salt
- Refined Oil to deep fry.
Grind together the Urad Dal, Moong Dal ang Ginger with minimum possible water.
In a big bowl, mix the water and salt and keep it ready to dunk the fried fritters.
Heat the oil in a pan for deep frying.
Take tablespoon full of the lentil batter and deep fry them till golden. You will see them toppling once they have been cooked properly inside.
Take them out and drop them in the salt water.
In 4-5 minutes, press them to drain the excess water and keep them aside.
Whisk Yogurt along with some salt and sugar as per your taste. Serve it chilled on top of the fritters. Add a dash of Rock Salt, dry roasted Cumin Seed Powder and a bit of Red Chili Powder.