Tuesday, April 8, 2014





1 cup Moong dal 
1 cup Urad Dal
3 tbsp. chana dal 
3-4 green chilies
1/2 inch ginger
 2 tsp cumin seeds
Salt to taste
 3 cups curd
  Red chili flakes
Black salt 1/2 tsp
  Salt to taste
Refined OIL to fry bhallas

Wash the lentils thoroughly and soak in 4 cups of water for about 6-7 hours.
Add  black salt,salt into the curd and beat it well .
keep it in refrigerator
Drain the lentils well and put in Blender.

Add the chilies, ginger, salt and half of jeera.  Add as little water as possible for smooth grinding  and grind to a fine paste
Transfer in a bowl. Heat oil in wok.
Wet your palms and take  batter in your hands make desired shape of BHALLAS.
The batter should be thick to handle.
carefully slip Bhallas in oil
  Fry on low heat on one side, just till the outside begins to cook and fluffs up. Then turn the bhallas  on the other side.
Whip the batter for about a minute every time you fry a new batch. 
Take warm water in another bowl and dip all bhallas in it for half an hour. Squeeze out all water by pressing bhallas.
Take out curd from refrigerator and put bhallas in Curd bowl.
Garnish with mint leaves and freshly roasted and crushed Cumin seeds .
You can add tamarind chutney and green chutney as well

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