Sunday, 17 June 2012

91. vatidar bhajia/dal bhajia

Happy Father's day

   My dad loves any indian farsan or snack, be it samosas, kachoris, bateta vada, arvi pan bhajia etc. In that respect, I am like him as I love these fresh snacks anytime to chevdo, gathia etc. His all time favourite is vatidar bhajia. A visit to Mombasa is not complete if you have not had the famous vatidar bhajia. Made from split cowpeas and split green grams or split chickpea lentils, every coffee shop, fast food restaurant will serve these famous bhajias. In the evenings, women sit at corners or near their home preparing these hot snacks for hungry passersby. During our visit to Mombasa, a visit to the Cosy Tearoom was a must for my dad to have a cup of tea and vatidar bhajias. I remember they use to serve them in these white saucers with the coconut chutney. My dad can make a meal out of these bhajias. Vatidar bhajia and he wouldn't need anything else.

updated 1/10/2015
 If you are ever in Mombasa, you must try vatidar bhajias. They are available in many restaurants and as street food everywhere in Mombasa. Its still a favourite snack for most Mombasians. Served with fresh coconut and raw mango chutney they go well with coffee, tea or even a soft drink.















VATIDAR BHAJIA/DAL BHAJIA
Makes about 26 to 28 depending on the size

Bhajia :
1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Chutney or dip :
 ½ cup grated raw mango
2 cups grated fresh coconut
2 to 3 green chillis
½" inch ginger piece
½ tsp salt
½ tsp roasted cumin seeds
1 to 1¼ cups water (Use the coconut water. Measure and top up the rest with plain water)

oil for deep frying

  1. Soak both the lentils separately in warm water for 6 to 8 hours.
  2. Drain it into a colander or sieve and wash under tap water.
  3. Grind both the lentils separately in a food processor. If you do not have a food processor, use a liquidizer but add minimum amount of water to liquidize it.
  4. Mix both the ground lentils. 
  5. To the batter add the rest of the ingredients for the bhajia. Mix the batter very well.
  6. Heat oil in a wok or karai over medium heat. Drop a small piece of batter  in the oil. If it comes up immediately, the oil is ready.
  7. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  8. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  9. Before frying the next batch, make sure the oil is hot.
  10. Serve hot with the chutney.
  11. To prepare the chutney, put all the ingredients into a liquidizer. Liquidize till the mango becomes like a paste. 
Tips :
  • Can freeze the mixture till you need it again.
  • Use these bhajias for falafel.
  • Whip the batter for 5 minutes before you make the bhajias.
  • If you are using moong dal, don't throw away the skin. Just grind the lentils with the skin.
  • The batter keeps well for 2 to 3 days in the fridge.
  • Adjust the amount of chillis according to your taste.
  • Use your thumb to gently push the shaped batter into the oil.
You may want to check out the following :
Dakor na gota


7 comments:

  1. If not mistaken the place was called Blue room

    ReplyDelete
  2. before Blue Room there use to be Cosy Room where dad use to go and if lucky we got to go with him. I still remember red plastic chairs and white saucers.

    ReplyDelete
  3. Brilliant post!.i love it reading of this excellent post.This is one of my favorite snacks, yours has turned out perfectly ! Looks yum ! Really, i like the fact that you made it so easy for people like me to read. Thanks for a wonderful share.Click here for more information :- Farsan Snacks

    ReplyDelete
  4. Thanks Laxmi farsan. Its encouraging comments like your that makes blogging the recipes all the more rewarding. I do try and keep the method as simple as possible. Once again thanks for the lovely comment.

    ReplyDelete
  5. Hi Mayuri! Your site is my saviour ...my husband grew up in mombasa, so i am always looking for recipes like this! Thanks.

    ReplyDelete
  6. Yummy and tangy snack.. looks so good. Any kind of bhajias are always welcome !

    ReplyDelete
  7. bhajia looks super yummy for my rainy days here.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Sunday, 17 June 2012

91. vatidar bhajia/dal bhajia

Happy Father's day

   My dad loves any indian farsan or snack, be it samosas, kachoris, bateta vada, arvi pan bhajia etc. In that respect, I am like him as I love these fresh snacks anytime to chevdo, gathia etc. His all time favourite is vatidar bhajia. A visit to Mombasa is not complete if you have not had the famous vatidar bhajia. Made from split cowpeas and split green grams or split chickpea lentils, every coffee shop, fast food restaurant will serve these famous bhajias. In the evenings, women sit at corners or near their home preparing these hot snacks for hungry passersby. During our visit to Mombasa, a visit to the Cosy Tearoom was a must for my dad to have a cup of tea and vatidar bhajias. I remember they use to serve them in these white saucers with the coconut chutney. My dad can make a meal out of these bhajias. Vatidar bhajia and he wouldn't need anything else.

updated 1/10/2015
 If you are ever in Mombasa, you must try vatidar bhajias. They are available in many restaurants and as street food everywhere in Mombasa. Its still a favourite snack for most Mombasians. Served with fresh coconut and raw mango chutney they go well with coffee, tea or even a soft drink.















VATIDAR BHAJIA/DAL BHAJIA
Makes about 26 to 28 depending on the size

Bhajia :
1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Chutney or dip :
 ½ cup grated raw mango
2 cups grated fresh coconut
2 to 3 green chillis
½" inch ginger piece
½ tsp salt
½ tsp roasted cumin seeds
1 to 1¼ cups water (Use the coconut water. Measure and top up the rest with plain water)

oil for deep frying

  1. Soak both the lentils separately in warm water for 6 to 8 hours.
  2. Drain it into a colander or sieve and wash under tap water.
  3. Grind both the lentils separately in a food processor. If you do not have a food processor, use a liquidizer but add minimum amount of water to liquidize it.
  4. Mix both the ground lentils. 
  5. To the batter add the rest of the ingredients for the bhajia. Mix the batter very well.
  6. Heat oil in a wok or karai over medium heat. Drop a small piece of batter  in the oil. If it comes up immediately, the oil is ready.
  7. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  8. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  9. Before frying the next batch, make sure the oil is hot.
  10. Serve hot with the chutney.
  11. To prepare the chutney, put all the ingredients into a liquidizer. Liquidize till the mango becomes like a paste. 
Tips :
  • Can freeze the mixture till you need it again.
  • Use these bhajias for falafel.
  • Whip the batter for 5 minutes before you make the bhajias.
  • If you are using moong dal, don't throw away the skin. Just grind the lentils with the skin.
  • The batter keeps well for 2 to 3 days in the fridge.
  • Adjust the amount of chillis according to your taste.
  • Use your thumb to gently push the shaped batter into the oil.
You may want to check out the following :
Dakor na gota


Pin It

7 comments:

  1. If not mistaken the place was called Blue room

    ReplyDelete
  2. before Blue Room there use to be Cosy Room where dad use to go and if lucky we got to go with him. I still remember red plastic chairs and white saucers.

    ReplyDelete
  3. Brilliant post!.i love it reading of this excellent post.This is one of my favorite snacks, yours has turned out perfectly ! Looks yum ! Really, i like the fact that you made it so easy for people like me to read. Thanks for a wonderful share.Click here for more information :- Farsan Snacks

    ReplyDelete
  4. Thanks Laxmi farsan. Its encouraging comments like your that makes blogging the recipes all the more rewarding. I do try and keep the method as simple as possible. Once again thanks for the lovely comment.

    ReplyDelete
  5. Hi Mayuri! Your site is my saviour ...my husband grew up in mombasa, so i am always looking for recipes like this! Thanks.

    ReplyDelete
  6. Yummy and tangy snack.. looks so good. Any kind of bhajias are always welcome !

    ReplyDelete
  7. bhajia looks super yummy for my rainy days here.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.