Almost 2 hours
More than 20 pieces
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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
1 kg - yoghurt
2 tsp - cumin seeds, dry roasted and crushed
1 tsp - black salt
Salt to taste
How to Make Dahi Bhallas
Grind the soaked black gram dal in a blender adding as little water as possible, to get a thick batter
Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 4 minutes.
So that air is incorporated in the batter.
Heat oil in a kadhai (wok) on medium-low heat.
Make walnut-size balls of the batter and put gently into the oil.
Fry 6-8 balls at a time.
Remove dumplings from oil when they are just turning to light brown (should take 3-4 minutes. approximately
Remove dumplings from oil and immerse into a pan of hot water.
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.
Whisk the yoghurt over the dumplings and refrigerate for 30 minutes.
Serve with tamarind chutney
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