DAHI BHALLAS

For Bhallas (Dumplings)

250 gms - black gram split (skinless) soaked overnight
2 tbsp - raisins
½ tsp - red chilli powder
1 tsp - cumin seeds
2 tbsp - coriander leaves, chopped
1 pinch - soda bicarbonate
Oil for deep frying1 tsp - salt

For Dahi

1 kg - yoghurt
2 tsp - cumin seeds, dry roasted and crushed
1 tsp - black salt
salt to taste

For Toppings

1 tsp – Red Chilli powder
Tamarind Chutney
Green Chutney
Corriander leaves.

Method

Grind the soaked black gram daal in a blender adding as little water as possible, so that a thick batter is made.

Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 3-4 mins.

So that air is incorporated in the batter.

Heat oil in a kadhai (wok) on medium-low heat.

Make walnut-size balls of the batter and release gently into the oil.

Fry 6-8 balls at a time.

Remove dumplings from oil when they are just turning to light brown (should take 3-4 mins. approximately).

Adjust the heat if they are getting brown too soon.

Remove dumplings from oil and immerse into a pan of hot water.

After they have soaked for about 5 mins, squeeze the dumplings between your palms lightly (taking care not to break the balls) to remove water and place them in a flat serving dish.

Whisk the yoghurt over the dumplings and refrigerate for 30 mins.

Before serving sprinkle Red powder chillies, Chaat Masala, some Tamarind Chutney, Green Chutney and top it with coriander leaves.