Ingredients:
Split black gram skinless (dhuli urad dal),soaked for whole night – 1 cup
Salt to taste
Oil to deep fry
Yogurt 4-5 cups
Rock salt (sendha namak) 1 teaspoon
Sugar 2 tablespoons
Red chilli powder as required
Roasted cumin powder as required
Butter milk – 4 cup Method: Drain and grind urad dal with very little water till almost smooth.
Transfer into a bowl and whisk for 2-3 minute. add salt and whisk again. Add a little water to adjust consistency.
Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
Drain the bhallas and soak them in sufficient quantity of buttermilk. Leave for two minutes. Squeeze between your palms to drain out buttermilk.
Whisk yogurt well with rock salt and sugar to taste.
To serve, place bhallas on a plate and cover with yogurt.
Sprinkle roasted cumin powder & red chilly powder. Garnish with coriander leaves and serve immediately.
Salt to taste
Oil to deep fry
Yogurt 4-5 cups
Rock salt (sendha namak) 1 teaspoon
Sugar 2 tablespoons
Red chilli powder as required
Roasted cumin powder as required
Butter milk – 4 cup Method: Drain and grind urad dal with very little water till almost smooth.
Transfer into a bowl and whisk for 2-3 minute. add salt and whisk again. Add a little water to adjust consistency.
Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
Drain the bhallas and soak them in sufficient quantity of buttermilk. Leave for two minutes. Squeeze between your palms to drain out buttermilk.
Whisk yogurt well with rock salt and sugar to taste.
To serve, place bhallas on a plate and cover with yogurt.
Sprinkle roasted cumin powder & red chilly powder. Garnish with coriander leaves and serve immediately.