Holi – The festival of colours that marks the victory of good over evil. Celebrating this auspicious festival this year will be a little different, just like the last year. While we all are maintaining social distancing, we all can still live up to the spirit of Holi. An indoor Holi party, with your closed circle! Sounds amazing, right? We have shortlisted some of the best Holi dishes that you can prepare on this day. These Indian snack and dessert recipes will make your guests crave more.
Keep on reading to get all ready for your Holi party at the comfort of your home.
- Dahi Wada
Ingredients:
- 2 cups coriander leaves
- ½ to 1 teaspoon dry mango powder
- ½ teaspoon chopped garlic
- 1 teaspoon green chillies
- ½ teaspoon cumin seeds or cumin powder
- Salt as required
- 2 to 3 tablespoons of water or as needed
- 1 cup urad dal
- ½ teaspoon chopped green chilli
- 1 teaspoon chopped ginger or 1-inch ginger
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- ¼ to ½ cup water or add as needed
- 1 tablespoon raisins – chopped
- 12 to 15 cashews – chopped
- Salt as required
Ingredients:
- Start by soaking 1 cup urad dal for 5 hours
- Now, drain off the water and transfer it to a mixer or grinder. Add 1 chilli or ginger to add flavour to the batter
- Blend the dal to a smooth paste adding water as required. Try to add a minimal amount of water to prevent the batter from turning watery
- Transfer the urad dal batter to a large bowl
- Take ¼ cup soaked moong dal into the blender
- Blend to smooth paste and transfer to the same bowl of urad dal batter
- Now, add 1 tsp salt and mix well using the whisk.
- Prepare a thick batter. if the batter is runny then add a tbsp of rice flour
- Next, with a wet spoon or using your hands, drop a spoonful of batter into the hot oil
- Keeping the flame on medium, stir it occasionally
- Fry until the vada turns golden brown and crisp
- Drain off the vada over kitchen paper to remove excess oil.
- now in a large bowl take 5 cups of hot water
- Add ½ tsp salt and ¼ tsp of asafoetida. Mix well making sure it is well combined.
- Now drop the hot fried vada into the water and dip it completely
- Take out and assemble in the dahi wada by topping with all the ingredients
- In a deep dish bowl, add the soaked wadas, pour the yoghurt mixture and top it with the mint or tamarind chutney. Sever it to your guests and enjoy them this Holi.
2. Malpua
Ingredients:
- 1 cup all-purpose flour or 125 grams
- 1 teaspoon fennel seeds – kept whole or crushed
- 3 to 4 green cardamoms – crushed or ⅓ teaspoon cardamom powder
- 3 pinches baking soda or ⅛ teaspoon baking soda
- ½ cup water or 125 ml water or add as required
- 3 tablespoon khoya
- 2 tablespoons whole milk powder
- 3 tablespoon yoghurt
- 3 tablespoon ghee for frying
Instructions:
- In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or 1/3 tsp cardamom powder. Mix the dry ingredients well
- Add 3 tbsp khoya and 3 tbsp curd/yoghurt. Please use fresh yoghurt. Instead of khoya you can also use milk powder
- Add 1/2 cup water and begin to stir to a thick flowing batter without any lumps
- Allow the batter to rest for 30 minutes
- Meanwhile, when the batter is resting, blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them and keep them aside
- Also, heat 1/2 cup sugar and 1/4 cup water. On a low flame, simmer this mixture. Also, stir well so that the sugar melts
- You need to have a 1/2 inch string or 1 string consistency in the sugar syrup
- If you cannot achieve these string consistencies then just make a sticky syrup. The sugar needs to be kept warm
- For this, keep the sugar syrup in a hot water bath so that it stays warm throughout and does not crystallize
- You can keep the sugar syrup pan in a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.
3. Kachori
Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon Salt
- ¼ cup ghee or oil
- ½ cup water or add as required
- ½ cup moong dal
- ½ tablespoon ghee
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon dry ginger powder
- 1 teaspoon coriander powder
- 1 teaspoon crushed fennel seeds
- 1 teaspoon dry mango powder
- Salt as require
Instructions:
- Take 2 cups of all-purpose flour, ghee or oil and salt in a bowl or pan and mix it well
- With your fingertips mix the ghee with the flour for a few minutes till you get a breadcrumb-like texture in the mixture
- Add water in parts and knead the dough till soft
- Now, cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes
- Rinse ½ cup moong dal in a bowl and soak moong dal with enough water for up to 2 hours
- Later drain all the water very well and add the soaked moong lentils to a grinder jar
- Grind to a roughly coarse mixture then heat a pan and add ½ tablespoon of ghee
- Once the ghee melts, keep the flame to the lowest or switch off the flame
- Add all the spice powders one by one
- Keep the flame to its lowest and mix very well. Do make sure that the spices do not burn
- Then add the coarsely ground moong dal. Also, add salt and 1 pinch of asafoetida on a low flame mix very well
- Saute with non-stop stirring for 3 to 4 minutes on a low flame. Check the taste and if required you can add more spice powders like red chilli powder and mango powder or salt. Let the mixture become warm or cool down
- Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Keep aside.
For more delicious Holi recipes, you can check out add a little colour to your plate this Holi.
