Imli Bada | Ram Ladoo Chaat | Kanji Vada | Soft Bhalle
These popular North Indian street-style snacks are beloved for their tangy, spicy, and refreshing flavors. Imli Bada is a lentil-based dumpling soaked in spiced tamarind water, offering a sweet-sour kick. Ram Ladoo Chaat features fluffy moong dal fritters topped with grated radish, tangy chutneys, and chaat masala. Kanji Vada is a probiotic-rich snack where lentil vadas are soaked in mustard-flavored fermented water, known for its digestive benefits. Soft Bhalle (or Dahi Bhalla) are spongy lentil dumplings drenched in creamy yogurt, sweet and spicy chutneys, and a dash of spices—making each bite a burst of flavor and texture.
Ingredients
For Imli Water (Makes 1L)
- Imli (इमली), Soaked – 50gm
- Water (पानी) – 1 L
- Gur (गुड़) – 3 tbsp (sugar, honey or sugar substitute)
- Cumin (भुना जीरा), Roasted – 2 tsp
- Coriander Seeds (धनिया के बीज) – 1 tbsp
- Back Salt (काला नमक) – 1 tsp
- Salt (नमक) – 1 tsp
- Chilli Powder (लाल मिर्च) – ½ tsp
- Green Cardamom Powder (हरी इलायची पाउडर) – 1 tsp
- Pepper Powder (काली मिर्च) – 1 tsp
- Mint Leaves (पुदीना) – a handful
For Bada (Makes about 25 pc)
- Moong Dal (मूंग दाल), Soaked Overnight – 2 tbsp
- Urad Dal (उरद दाल), Soaked Overnight – ¼ cup
- Green Chilli (हरी मिर्च), Chopped – 1 tsp
- Ginger (अदरक), Chopped – 1 tsp
- Water (पानी) – 1 tbsp
- Salt (नमक) – to taste
- Oil (तेल) – to fry
Garnish
- Boondi (बूंदी) – ¼ cup
- Mint Leaves (पुदीना) – a handful
- Ice Cubes (बर्फ) – 2 cups or as required
Instructions
- We are using Imli soaked for at least 30 min. Put the soaked imli in a pan and add in the rest of the water. Add in the coriander seeds, jaggery (or sugar or sweetener), roasted cumin, black salt, salt and red chilli powder.Add in the green cardamom powder along with pepper powder.Leave to simmer over low to medium fire. We are using moong dal and urad dal soaked for 4hrs, you may also soak the dals overnight. For the bada add the soaked moong dal and urad dal along with the green chilli and ginger in a mixer grinder and grind without adding any water. As you grind, alternate between blitzing and moving the dal around in the grinder till it’s a coarse paste.
- Now add in the rest of the water to grind this paste smoother. Transfer the paste into a bowl or paraat. Using full length of your hand, whip up the batter till it changes its colour a little, as well as feels lighter. A way to test if it’s whipped or not is to hold the bowl or the paraat upside down. A properly whipped batter will not fall.Heat the oil over medium flame and drop small portions of the batter into the oil. Fry a few at a time.Once they develop a golden colour, place them over a kitchen towel to remove excess oil.To assemble, strain the reduced imli pani and cool it down till the Imli water is chilled.
- Pour the water into a jar or container with ice. Once the water melts and volume rise, give a good mix and add in the bhalas, along with some boondi and a few sprigs of mint. Serve chilled.
Tried this recipe?Let us know how it was!