Ingredients:

• For bhalle:
• 1/2 cup – Urad Dal
• 1/2 cup – chawla (blackeyed beans) dal
• 1 tbsp – green moong dal
• 1 tbsp – salt
• Oil for deep frying
• 1/2 litre – fresh Curd
• 1 cup – cold Milk
• 2 tbsp – green chutney
• 3 tbsp – Tamarind chutney
• 1 tbsp – Coriander leaves finely chopped
• For sprinkling:
• Red Chilli powder
• Cumin powder
• Salt
• Sev
• Onion, finely chopped

Method:

1. For bhalle:
2. Wash and soak dals together for 4-5 hours or overnight
3. Grind with very little water to a smooth thick paste
4. Do not discard green skins of green moong dal. Grind along.
5. Batter should be thick
6. Heat oil in a frying pan.
7. When hot, drop dumplings into hot oil
8. Fry on medium heat, till very light brown.
9. Drain, keep aside
10. Take plenty of water in a large vessel.
11. Add half the salt, dump in fried bhalles.
12. Keep them soaked for 10 mins
13. Drain out water. Add fresh water, drain, repeat twice
14. Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
15. Press out each dumpling, till water is squeezed out well.
16. Place them in a bowl lined with a moist muslin cloth.
17. Refrigerate covered for further use.
18. For topping:
19. Beat curd and milk together till smooth. Chill.
20. To proceed before serving:
21. Place 2-3 bhalles in individual bowls.
22. Top with curd till covered.
23. Drizzle some green and tamarind chutneys over curd.
24. Sprinkle red chilli powder, cumin powder, salt to taste.
25. Garnish with coriander, sev and chopped onions as desired.
26. Serve

Recipe courtesy of Sify Bawarchi