Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6
Ingredients:
2 cups Hung curd
1 cup white lentil /skin less black gram (urad dhuli)
1/4 tsp asafoetida (hing) powder
oil for frying
salt to taste
1 tsp roasted cumin powder
chaat masala to taste
degi mirch powder to taste
1" ginger Julians
1 tbsp sugar (optional)
2 tbsp cream (optional)
2 tbsp green chuttney
2 tbsp tamarind chuttney
Method:
- Wash and soak dal in three cups of cold water overnight.
- Drain off excess water the following day. Grind dal to a smooth paste.
- Whisk half a teaspoon of salt, asafoetida into the batter.
- Heat sufficient oil in a kadai.
- Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. Put bhallas in sufficient quantity of lukewarm water. Leave for two minutes. Squeeze between your palms to drain out water.
- Mix sugar and cream with hung curd with the help of a blender.
- Add ginger julians and the bhallas to the curd.
- Top it with tamarind chuttney,green chuttney ,ginger juliennes, pomegranate seeds,and sprinkle salt,degi mirch powder and chaat masala.
- Serve chilled
No comments:
Post a Comment