Chavla dal is split skinned black eyed beans. In summer you can have these dahi pakoris as a filler between two meals.
- 1 cup chavla (split skinned black eyed bean) dal
- oil to deep fry
- 1 tsp grated ginger
- 2 tbsp finely chopped green chilies
- Pinch of asafetida
- Salt to taste
- 2 cups fresh curd
- 2 cups milk
- 2 tbsp mint leaves finely chopped
- Salt mix to taste
- ½ tsp roasted Jeera powder
- ½ tsp red chili powder
- Wash and soak dal for 6-7 hours.
- Grind it to a fine thick batter with minimum water. It should form a smooth soft paste of dropping consistency.
- Add pinch of hing and churn the dal paste with hand for 5-7 minutes till it incorporates enough air to become fluffy.
- Now add salt, grated ginger, chopped green chilies.
- Heat oil in a large frying pan.
- Drop in small round lumps of batter with the help of moist hands. You can use moist spoon also to do the same.
- Deep fry pakoris till golden brown. Drain and keep them aside.
- Once all pakoris are fried, dip them in plenty of salted water (about one litre of water with 1 tsp of salt). Soak for about an hour.
- Prepare curd mix. In a bowl beat curd and milk together till smooth. Add salt mix, cumin powder, red chili powder.
- Now take out pakoris from water. Gently press out each pakori between palms and place in dahi mix.
- Add seasoning to this.
- For Seasoning: Heat oil in a small pan. Add cumin seeds and curry leaves. When spluttering stops add dry red chili and asafetida.
- Add this seasoning to curd mix and immediately cover the bowl so that the aroma of the seasoning is absorbed completely by curd. Leave it covered for about 10 minutes.
- Garnish with chopped mint leaves.
- Keep in fridge covered till required.