(Cook With Harish)
The similarities among the kumaon and garhwal‘ cuisines include the presence of fresh and healthy as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, millet seeds or flour, and native fruits and vegetables including fresh mango, apricot, garlic, and ginger etc.
When i traveled through uttarakhand with my brother i found a best combination of healthy and fried food. This is really a best combination of two techniques.
We going to use again sill batta (stone grinder ) or you can use grinding machine for make mixture, homemade masala, and other spices.
- Stone Grinder or grinder machine
- 100 gram Urad dal white soak
- 100 gram Mung dal split soak
- 100 gram Chana dal soak
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- fresh coriander, fresh green chilli, ginger chopped
- salt to taste
- 1 teaspoon Homemade masala
- Oil for Frying
- Pour your all Dal in a large pot and cover them with cold water at least we need 5 hours of soaking. Then drain the water and give the Dal another quick rinse with fresh, cold water and you're all set to Grind.
- Now we going to grind soaked dal nicely, Grind the dal to a smooth mixture.
- After two, three times dal mixture is ready. The mixture should be fluffy, thick and not liquidy.
- Remove the batter into a big bowl or vessel.
- Next add 1 or 2 finely chopped green chilies, 1 tablespoon finely chopped ginger and coriander.
- Keep all the ingredients ready for making the mixture, homemade masala, and other spices.
- Mix the mixture well with the herbs, spices ( coriander powder, red chili powder, homemade masala, chopped green chili, ginger, fresh coriander ) and salt. You do not have to ferment the batter. You can use it right away.
- Need to take a bowl of water. Apply some water from the bowl on both your hands.
- Take some Mixture in your right or left hand from the bowl. Give it a round shape.
- In a kadai heat oil. Keep the flame to medium. Once the oil becomes hot, Slid the dal bade into the hot oil. if you really do not care about the appearance of the round shape of the dal bade, then just drop spoonfuls of the batter directly in the oil.
- Once the Dal bade are slightly golden then gently turn over with a slotted spoon and continue to fry.
- Fry the dal bade till crisp and golden. the oil should be not very hot, but medium hot. you want the Bade to be cooked from inside. very hot oil will quickly brown the bade from outside but they will remain uncooked from inside. Less hot oil will make the Bade to absorb too much oil.
- Once the Dal bade is crisp and golden, then remove with a slotted spoon draining the extra oil. Fry the rest of bade in the same manner.
- Drain them on kitchen tissues to remove extra oil.
- Serve dal bade hot or warm with mint chutney. enjoy.