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Ingredients:
(Serves
4)
For the bhallas:
1 cup (200 g) lentils(dhuli
urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney
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Method
: |
| 1. |
Clean
the urad dal and soak in water for two hours. Drain and grind to a
fine paste, adding a little water if required. |
| 2. |
Remove
from the mixer. Add salt, cumin seeds, ginger and green chillies.
Mix well. Shape into even sized balls. |
| 3. |
Heat
oil in a kadai and add the prepared balls, a few at a time, using
wet hands. Deep fry till golden brown. (Make a hole in the centre
of the ball with the thumb just before frying). |
| 4. |
Remove
and drain on paper towels. |
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To
prepare the curd mixture: |
| 1.. |
Soak
the prepared balls in sufficient lukewarm water till they are soft.
Add sugar, salt, cumin powder, black rock salt and white pepper powder
to the beaten curd. |
| 2. |
Mix
well.
Remove the bhallas from water, squeeze out excess water and add to
the curd mixture. Keep aside for 10 to 15 minutes.
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| 3. |
Serve
chilled, garnished with ginger, green chillies, coriander leaves,
chilli powder, cumin powder, mint leaves and tamarind chutney
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