Ingredients
• Split black gram skinless (dhuli urad dal) 1 1/2 cups
• Salt to taste
• Red chilli powder 1 teaspoon
• Raisins 15-20
• Asafoetida a pinch
• Oil for deep-frying
• Yogurt 6-7 cups
• Rock salt (sendha namak) 1 teaspoon
• Mint chutney to taste
• Sweet date and tamarind chutney to taste
• Roasted cumin powder 2 teaspoons
• Fresh coriander leaves,chopped 2 tablespoons
• Ginger,cut into thin strips 1 inch piece
• Green chilli,chopped 2
Method
Wash and soak dal in three cups of cold water overnight. Drain off
excess water the following day. Grind dal to a smooth paste. Whisk half a
teaspoon of salt, half a teaspoon of red chilli powder, raisins and
asafoetida into the batter. Heat sufficient oil in a kadai. Drop batter
in tablespoonfuls in it and fry until light golden. Drain onto an
absorbent paper. These are now called bhallas or vadas. Put bhallas in
sufficient quantity of hot water. Leave for two minutes. Squeeze between
your palms to drain out water. Whisk yogurt well with rock salt (kala
namak) and salt to taste. Place bhallas on a plate and cover with
yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli
powder and roasted cumin powder. Garnish with coriander leaves, ginger
julienne and chopped green chillies and serve immediately.
