Ingredients
| • | Split black gram skinless (dhuli urad dal) | 1 1/2 cups |
| • | Salt | to taste |
| • | Red chilli powder | 1 teaspoon |
| • | Raisins | 15-20 |
| • | Asafoetida | a pinch |
| • | Oil | for deep-frying |
| • | Yogurt | 6-7 cups |
| • | Rock salt (sendha namak) | 1 teaspoon |
| • | Mint chutney | to taste |
| • | Sweet date and tamarind chutney | to taste |
| • | Roasted cumin powder | 2 teaspoons |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Ginger,cut into thin strips | 1 inch piece |
| • | Green chilli,chopped | 2 |
Method
Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately. | ||
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