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

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