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- A Unique Taste For Fifty Years, Soft Like Rice But Not Oily, People Lick Their Fingers With Amboliya Chutney.
5 hours agoAuthor: Kishan Prajapati
Eating hot dals in monsoon season is a different kind of fun. Then Divya Bhaskar is showing you the step-to-step process of making Gujarati dals in Ahmedabad. New Gujarat Dalavada Center has maintained its identity for decades as the artisans here also have the mastery of frying these Dalavadas at a specific temperature.
Even though the molasses are soft as silk, oil sticks to the fingers.
People coming here said that the specialty of Gujarat dalwads is that these dalwads are served with a special amboliya chutney, onions and chillies. These dals are soft like rice and do not stick oil on the fingers while eating them.
People queuing up to buy molasses.
Young and old line up to eat lentils.
Young and old line up to eat dal at the outlet on Gujarat College Road and Pakwan Cross Road. 300-350 kg of pulses are sold at each outlet in monsoon and 400-500 kg of pulses are sold on rainy days.
