Dal Wada is all-time favourite snacks for any age group. Let us recreate the sensation by adding some stuffing to eat. You guessed it right. It is Cheese again.
Ingredients:
- 1/2 cup mung splits (uncooked)(mung dal)
- 1/2 cup split peas (uncooked)(Chana dal)
- 3 green chillies
- 1/2 cup cilantro leaves
- 2 cup mozzarella cheese shreds
- 1 tsp italion seasoning
- 1/2 tsp red chilli flakes
- 1 tsp chopped pickled jalapeno
- 1/4 tsp baking soda
- 2 tsp Chick Pea flour (besan)
- Oil to deep fry
- 4 tomatoes cut into small pieces.
- 3 red chilli (dried)
- 1/2 tsp mustard seeds
- Salt to taste
- pinch of asafoetida
- 1/4 tsp sugar
Preparation:
- Soak both dal(mung splits and split peas) in a separate bowl for at least 2 hours
- Soak 3 red chilli in a small bowl for 1 hour.
- In a mixing bowl, add cheese shreds, Italian seasoning, chilli flakes and jalapeno.
- Mix it well and now form tight balls out of the mixtures.
- Refrigerate the balls for at least 30 minutes.
- In a shallow pan, add 1 tsp oil and heat it.
- Add mustard seed and hear them crackle.
- Add cut tomatoes, soaked red chillies and salt to taste.
- Sizzle them for 4-5 minutes or until the tomatoes are soft.
- Turn off the heat and let it cool for few minutes.
- Now add them to blender and make a thick smooth paste.
- Your tomato chutney is ready.
- Drain water completely out of soaked dal.
- In a blender, add soaked dal, green chillies and salt.
- Grind it until it forms a thick coarse paste. If it is too hard to blend, add 1tsp of water.
- Transfer into a mixing bowl and add chopped cilantro. Mix it well.
- Add chick pea flour and baking soda and beat the batter.
- In a frying pan, heat the oil until you feel the vapours.
- Take stuffing out of the refrigerator.
- Dip cheese balls into the batter and layer it until it is completely covered with thick batter.
- Add to the oil and fry them until golden brown and crisp.
- Serve the hot with our tomato chutney.
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