Recipe by Chef Amrita Raichand
Ingredients
Split black gram skinless (dhuli urad dal) ¾ cup
Yogurt 4 to 5 cups
Salt to taste
Raisins 15-20
Ginger chopped 1inch piece
Green chillies chopped 2
Gram flour (besan) 2 tbsp
Oil to deep fry
Rocksalt 1 tspn
Sugar 1 tbspn
Green chutney as required
Sweet date and tamarind chutney as required
Roasted cumin powder 2 tspn
Fresh coriander leaves 2 tbspn
Method
Wash and soak dal in three cups of cold water overnight. Drain off the excess water the following day
Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.
Heat sufficient oil in a kadai. Drop ladle full of batter in it and fry until light golden (1 at a time).
Whisk yogurt well with rock salt and sugar to taste
To serve, place bhallas on a plate and cave a hole in the center. Fill with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder
Garnish with coriander leaves and serve immediately
