|
Ingredients
|
Quantity
|
|
Urad dal
|
1 cup
|
|
Yoghurt
|
1 kg
|
|
Roasted cumin powder
|
2 tsp
|
|
Red chilli powder
|
1 tsp
|
|
Kala namak
|
1 tsp
|
|
Salt
|
to taste
|
|
1” ginger – julienne
|
1 piece
|
|
Oil
|
for frying
|
|
Coriander leaves
|
3 tbsp
|
|
Raisins
|
15 to 20
|
|
Green chilli – deseeded & silvered
|
1
|
|
Mint chutney
|
|
|
Tamarind chutney
|
|
Wash and soak the dal in cold water overnight. Next day, strain
and grind to a smooth paste.
Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and
raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until
light golden.
Remove, drain on absorbent paper. Put the bhallas in hot water.
Leave for 2 minutes. Drain, squeezing out the water between the palm of your
hands.
Whisk the yogurt well with kala namak and salt to taste.
