Dahi Vada/ Dahi Bharre

Dahi Vada or Dahi Bharre is popular evening snacks. Its sweet tangy and melt in mouth texture.  Dahi vada is southi-ndian delicacy while dahi bharre are north Indian delicacy.Dahi means curd and vada /bharre are fried split black gram lentils.

So lets  start making dahi vadas or dahi bharre


  1. Split black gram 1 cup.
  2. Thick curd ¼ litre.
  3. Sugar 2 tbsp
  4. Few chopped nuts.
  5. Coriander and mint chutney.
  6. Tamarind chutney.
  7. A pinch each of chaat masala, red chili powder, roasted cumin powder.
  8. Salt.
  9. Oil for frying.


Wash and soak split gram dal in water for about 2 hours. After 2 hours grind in to paste let it rest in fridge for 1 hour. Once out from fridge add in salt and beat till light and fluffy.


Now take clean cloth or plastic and wet it slightly add in the ground batter and spread gently fill in the nuts and drop it in hot oil.

IMG_20150509_120153IMG_20150509_131907 (1)

Remove from heat when they are golden brown and add in lukewarm water.


After an hour squeeze the extra water and arrange in serving dish.


Beat curd with sugar and spread it above vada.


Next decorate with tamarind chutney and coriander and mint chutney.


Finally add a pinch each of chili powder, chaat masala and roasted cumin powder. Serve chilled.



For tamarind chutney take 1/2 cup  tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins.Bring it to boil. Then add in salt,chili powder, fennel powder and chaat masala. Boil till the chutney is thick. store in airtight container. This can stay in fridge for 4-5 months.

For  coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. blend it to a smooth paste. transfer to a bowl and add in salt and 2 tbsp lemon juice.


Malabari Parotta

Malabari Parotta is famous layered flat bread made in Kerala and other south-indian states. It’s made from all-purpose flour. It’s similar to north Indian laccha parantha but the method of making differs.

I like malabari parotta very much but usually avoid it because of the amount of all-purpose flour in it. I always wanted to try a healthy version of malabari Parotta so this time I tried making it with wheat flour and trust me it tastes awesome.

So here’s my easy peasy healthy version of Malabari Parotta. Hope you all will give it a try.


  1. 2 cups wheat flour
  2. 2 tbsp oil and little more
  3. ¼ tsp of salt
  4. Water as required to make a soft dough


Sieve the flour in a bowl and knead a smooth dough by adding  flour, salt,oil and water and let it rest for half an hour. After ½ an hour divide the dough equal sized balls and roll it out into a thin chappati  by applying oil.


Carefully gather the rolled chappati as shown in the pic.


Once gathered again form a ball by twisting the gathered chappati. Roll out this dough into parrotta.


Place the rolled out Parotta in hot pan and cook till done from both sides.


Once out from pan fluff it with both your hands as shown in pic.                                                          IMG_20150506_214733 (1)      IMG_20150506_214814 (1)

Can you see the layers. so flaky and crispy. Serve hot with curry of your choice.