|
Ingredients
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Quantity
|
|
For the
bhallas:
|
|
|
Lentils (dhuli urad dal)
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1 cup
|
|
Water
|
600ml
|
|
Salt
|
½ tsp
|
|
Cumin seeds
|
1 tsp
|
|
Ginger – chopped
|
2 tsp
|
|
Green chillies – chopped
|
5gms
|
|
Oil
|
250ml
|
|
For the
curd mixture:
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|
|
Thick curd, beaten
|
2 cups
|
|
Sugar
|
1 tsp
|
|
Salt
|
½ tsp
|
|
Cumin powder
|
¾ tsp
|
|
Black rock salt
|
½ tsp
|
|
White pepper powder
|
½ tsp
|
|
For the
garnishing:
|
|
|
Ginger- julienne
|
1 tsp
|
|
Green chilli – julienne
|
1 tsp
|
|
Coriander leaves – chopped
|
5gms
|
|
Cumin powder
|
1 pinch
|
|
Chilli powder
|
1 pinch
|
|
Mint leaves
|
4 springs
|
|
Tamarind chutney
|
2 2/3 tbsp
|
(Lentil dumplings in a tangy and spiced curd, served with tamarind
chutney)
Time required: 45 minutes plus soaking time
Clean the urad dal and soak in water for two hours. Drain and
grind to a fine paste, adding a little water if required. Remove from the
mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into
even sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time,
using wet hands. Deep fry until golden brown. (Make a hole in the center of the
ball with the thumb just before frying).
Remove and drain on paper towels.
To prepare
the curd mixture: Soak
the prepared balls in sufficient lukewarm water until they are soft. Add sugar,
salt, cumin powder, black rock salt and white pepper powder to the beaten curd.
Mix well.
