Ingredients:

• For Bhallas (Dumplings):
• 250 g – black gram split (skinless) soaked overnight
• 2 tbsp – Raisins
• 1/2 tsp – Red Chilli powder
• 1 tsp – Cumin seeds
• 2 tbsp – coriander leaves, chopped
• 1 pinch – soda bicarbonate
• Oil for deep frying
• 1 tsp – salt
• For Dahi:
• 1 kg – Yoghurt
• 2 tsp – cumin seeds, dry roasted and crushed
• 1 tsp – black salt
• Salt to taste

Method:

1. Grind the soaked black gram dal in a blender adding as little water as possible, to get a thick batter
2. Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 4 minutes.
3. So that air is incorporated in the batter.
4. Heat oil in a kadhai (wok) on medium-low heat.
5. Make walnut-size balls of the batter and put gently into the oil.
6. Fry 6-8 balls at a time.
7. Remove dumplings from oil when they are just turning to light brown (should take 3-4 minutes. approximately
8. Remove dumplings from oil and immerse into a pan of hot water.
9. After they have soaked for about 5 minutes, 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.
10. Whisk the yoghurt over the dumplings and refrigerate for 30 minutes.
11. Serve with tamarind chutney