| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 1 |
c |
Lentils; (dhuli urad dal) |
|
|
; (200 g.) |
| 600 |
ml |
Water |
| 1/2 |
ts |
Salt; (2 g.) |
| 1 |
ts |
Cumin seeds; (5 g.) |
| 2 |
ts |
Ginger; chopped (10 g.) |
| 5 |
g |
Green chillies; chopped |
| 250 |
ml |
Oil |
| 2 |
c |
Thick curd; beaten (400 ml.) |
| 1 |
ts |
Sugar; (5 g.) |
| 1/2 |
ts |
Salt; (2 g.) |
| 3/4 |
ts |
Cumin powder; (4 g.) |
| 1/2 |
ts |
Black rock salt; (2 g.) |
| 1/2 |
ts |
White pepper powder; (2 g.) |
| 1 |
ts |
Ginger; julienned (5 g.) |
| 1 |
ts |
Green chillies; julienned (5 g.) |
| 5 |
g |
Coriander leaves; chopped |
|
|
A pinch of chilli powder |
|
|
A pinch of cumin powder |
| 4 |
|
Sprigs mint leaves |
| 2 2/3 |
tb |
Tamarind chutney; (40 ml.) |
INSTRUCTIONS
FOR THE BHALLAS
FOR THE CURD MIXTURE
FOR THE GARNISHING
CLEAN the urad dal and soak in water for two hours. Drain and grind to a
fine paste, adding a little water if required. Remove from the mixer. Add
salt, cumin seeds, ginger and green chillies. Mix well. Shape into even
sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet
hands. Deep fry till golden brown. (Make a hole in the centre of the ball
with the thumb just before frying). Remove and drain on paper towels.
To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm
water till they are soft. Add sugar, salt, cumin powder, black rock salt
and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd
mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with
ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint
leaves and tamarind chutney.
Converted by MC_Buster.
NOTES : (Lentil dumplings in a tangy and spiced curd, served with tamarind
chutney)
Converted by MM_Buster v2.0l.
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