Dahi Bhalla

Ingredients

1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powder
1 tsp kala namak
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chilli, deseeded and slivered
mint chutney
tamarind chutney

Method

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 absorbant paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.

Whisk the yoghurt well with kala namak and salt to taste.

To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chilli.

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