Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 1 cup lentils -- (dhuli urad dal)

  4. 600 milliliter water

  5. 1 teaspoon cumin seeds

  6. 2 teaspoons ginger, chopped

  7. 5 grams green chiles -- chopped

  8. 250 milliliter oil


  10. 2 cups thick curd, beaten

  11. 1 teaspoon sugar

  12. 1/2 teaspoon salt

  13. 3/4 teaspoon cumin powder

  14. 1/2 teaspoon black rock salt

  15. 1/2 teaspoon white pepper powder


  17. 1 teaspoon ginger, julienne

  18. 1 teaspoon green chiles, julienne

  19. 5 grams coriander leaves -- chopped

  20. 1 pinches chile powder

  21. 1 pinches cumin powder

  22. 4 sprigs mint leaves

  23. 2 2/3 tablespoons tamarind chutney

Instructions Jump to Ingredients ↑

  1. (Lentil dumplings in a tangy and spiced curd, served with tamarind chutney)

  2. Time required: 45 minutes plus soaking timeClean 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 chiles. Mix well. Shape into even sized balls.

  3. Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry until golden brown. (Make a hole in the center of the ball with the thumb just before frying). Remove and drain on paper towels.

  4. To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water until they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.

  5. 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 chiles, coriander leaves, chile powder, cumin powder, mint leaves and tamarind chutney. - -


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