Dahi Bhalley

• 1 cup urad dall
• 1 x salt to taste
• 1 pinch hing
• 1 x vegetable oil to fry
• 1000 grams yogurt dahi
• 1 x cilantro coriander leaves, finely chopped
• 1 x salt to taste
• 2 teaspoons cumin (jeera) powder, roasted
• 1 x red chilis, dried powder, to taste
• 1 x chutney tamarind chutney or amchur chutney
• 1 x chutney green chutney (coriander chutney)

1. For Bhallas
2. Clean, wash and soak the daal overnight.
3. Grind it into smooth paste.
4. Add salt to taste.
5. Add hing in it.
6. Heat oil in a pan and drop a spoonfuls of batter and fry until golden brown.
7. Take the hot Bhallas and put in cold water for 2 to 3 minutes.
8. Now Take them out of water and squeeze the water and keep aside.
9. For Dahi
10. Blend the curd (yogurt) and little water until it is smooth.
11. Keep in refrigerator for an hour to get chilled.
12. Add salt, red chili powder and cumin powder.
13. For Serving
14. In a deep dish arrange bhallas and pour dahi over them.
15. Now add imli (tamarind) chutney or amchur (Raw mango) chutney and green chutney.
16. Garnish with coriander.
17. Serve chilled.
18. Note.
19. For the bhallas, clean the daal soak in water for overnight.
20. Drain and grind to a fine paste, adding very little water.
21. If batter becomes thin add besan (gram flour) in it for balancing its consistency.
22. so that you can make pakoras easliy.
23. keep these bhalleys or pakoras in cold water and keep it in fridge.
24. Take out from water when you are going to serve it.
25. So that you can store these bhalley for some days.

urad dall, salt, hing, vegetable oil, cilantro coriander, salt, cumin, red chilis, amchur, chutney green

Taken from recipeland.com/recipe/v/dahi-bhalley-53743 (may not work)