Blueberry Dahi Bhalla

Ingredients 

• 1/4 cup U.S.Blueberries (dried)
• 1 cup split skinless black gram (dhuli urad dal) soaked for 3-4 hours and drained
• Salt to taste 
• Crushed black peppercorns to taste
• 1/4 teaspoon black salt
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chilli powder
• Oil to deep fry
  Dahi mixture
• 2 cups Yogurt whisked and chilled
• Salt to taste 
• Black salt to taste
  Topping
• Date and tamarind chutney for drizzling
• Green chutney for drizzling
• Roasted cumin powder to sprinkle
• Red chilli powder to sprinkle
• For topping U.S.Blueberries (dried)

Method

1. Put the soaked split skinless black gram into a blender jar and blend to a coarse paste. Add very little water and blend again to a fine paste. Transfer into a bowl and set aside for 1-2 hours.
2. Beat the blended paste till the mixture is light and fluffy.
3. Add salt, crushed black peppercorns, black salt, cumin seeds, red chilli powder and U.S. Blueberries (dried) and mix well.
4. Heat sufficient oil in a kadai.
5. To make the bhallas, dip your fingers in water each time you pick some batter and gently drop into the hot oil, taking care not to overcrowd the kadai and deep fry till golden brown and crisp. Drain into warm water and let them soak for 10-15 minutes.
6. Take yogurt in a large bowl. Squeeze each bhalla to drain excess water and put them into the yogurt. Sprinkle salt and black salt and mix well. Let the bhalle soak in the yogurt for 5-10 minutes.
7. To serve, place a few bhalle in each serving bowl, along with some yogurt mixture. Drizzle date and tamarind chutney and coriander-mint chutney over them. Sprinkle roasted cumin powder, red chilli powder and U.S. Blueberries (dried) on top and serve.