Wadas made from scratch by Rita Singh. Soak urad dal overnight, blend it, then drop small balls of batter gently into oil pan, fry wadas. Remove from pan onto a plate. If you want to eat wadas with chutney or sambhar they are good to go.
If you like to make wadas dipped in soy yogurt, then soak them in water within half an hour of frying as they hold better and do not break. Squeeze the access water out. Then add them to the yogurt.
I usually check the weather. When I saw that the temperature is going to be around 80 degrees Fahrenheit, I felt the urge to make a cold smoothie with fresh washed blackberries, almond milk, coconut milk, cardamom and confectioner's sugar for my family. It was an experiment and I wasn't sure but the smiles after the first sip showed me that it was a good attempt.
Kanji is made in ceramic or glass containers, in the sun. It takes about a week to get the right fermentation for carrot kanji here, in Seattle. We don't always have sunlight in the North west and so the flavors can be mild.
It has a distinct, pungent, sour taste usually made in northern India during winters. Adding a little beetroot can give the right color of black carrots usually found in India. Every now and then I do see dark-colored carrots at PCC and Whole Foods which would be ideal to make this drink.
We are in Daljit Athwal's kitchen and she is making some yummy bhaturas for us. You can skip the yogurt all together or substitute soy yogurt while making the dough, to make them vegan. Eat them with chick peas and some salad.
A great cook, rolling the bhaturas
In Daljit Atwal's kitchen, frying them.
Soft and puffed bhaturas.
Hot, out of the pan and on the plate.
Happy Valentine's Day!