1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powderr
1 tsp kala namak -
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
1 green chillli, deseeded & sliverred
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 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.