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