It is the fourth day of Navaratri, and with celebrations well on their way, one is likely to be on the hunt for recipes that help us celebrate while keeping in line with the dietary restrictions of vrats.
To help out in such situations, celebrity chef and MasterChef India judge Kunal Kapur took to Instagram on March 22 and shared the recipe for his signature dahi bhalle, or dahi vade, with samak ke chawal (barnyard millet).
“Add a tinge of flavour to your fasting with these delicious vade made from satvik ingredients,” he wrote in the caption. “Khud khaye and apne apno ko bhi khilaye and make this Navratri super tasteful.”
The recipe takes approximately 45 minutes to prepare, and the ingredients listed below are sufficient to make six servings. Here is the detailed recipe.
Ingredients for vrat ke dahi bhalle
For bhalle:
- Samak Chawal (barnyard millet) – ½ cup
- Oil – 2 tbsp
- Peppercorn
- Cumin (jeera) – 2 tsp
- Green chilli, chopped – 2
- Ginger, chopped – 2 tsp
- Water – 1½ cups
- Sendha namak (rock salt) – 1 tsp
- Boiled potato, medium – 2
- Coriander, chopped – handful
- Sendha namak (rock salt) – to taste
- Oil – for deep frying
For soaking:
- Water – 3 cups
- Curd (yoghurt) – 2 tbsp
- Sendha Namak (rock salt) – ½ tsp
For sweet curd:
- Curd (yoghurt) – 2 cups
- Sugar – 5 tbsp
- Sendha namak (rock salt) – a pinch
For khatti meethi vrat ki chutney
- Water – 3 cups
- Anardana powder (pomegranate seed powder) – ¼ cup
- Amchur – ½ cup
- Ginger, grated – 1 tbsp
- Roasted cumin, pounded – 1 tbsp
- Black pepper powder – ½ tsp
- Sendha Namak (rock salt) – to taste
- Gur, grated (jaggery) – ½ cup
For garnish
- Green chilli, chopped
- Ginger julienne
- Roasted cumin powder
- Pomegranate seeds
- Coriander sprigs
Method of preparation
Step 1: Prepare the bhalle
- Dry roast samak chawal lightly, then grind to a coarse texture.
- Heat 2 tbsp oil, add peppercorns and cumin. Let them crackle.
- Add green chilli, ginger, and water. Bring to a boil.
- Add samak rice and sendha namak, cook till thick like dough. Cool.
- Mix in mashed boiled potatoes and coriander.
- Shape into small vadas and deep fry till golden.
Step 2: Soak the vadas
- Mix water, curd & sendha namak.
- Soak fried vadas for 10 to 15 mins.
- Gently press to remove excess water.
Step 3: Sweet curd
- Whisk curd with sugar and a pinch of sendha namak till smooth and creamy.
Step 4: Khatti meethi chutney
- Boil water with anardana, amchur, ginger and jaggery.
- Cook till slightly thick.
- Add roasted cumin, pepper and sendha namak. Cool.
Step 5: Assemble
- Place soaked vadas on a plate and pour sweet curd on top.
- Drizzle chutney over it and top with green chilli, ginger, jeera powder, anar and coriander.
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This article is for informational purposes only.
