Teen Dal Ke Dahi Bhalle

Ingredients

• ½ cup split skinless green gram (dhuli moong dal), soaked for 40 minutes and drained
• ½ cup split black gram (dhuli urad dal), soaked for 40 minutes and drained
• 2 tablespoons split Bengal gram (chana dal), soaked for 40 minutes and drained
• Salt to taste
• 2 teaspoons ginger-green chilli paste
• Oil for deep frying
• 4 teaspoons castor sugar
• ¼ teaspoon asafoetida (hing)
• 2 cups chilled yogurt
• ½ teaspoon red chilli powder
• ½ teaspoon roasted cumin powder + to sprinkle
• A pinch of yellow chilli powder
• Date and tamarind chutney to drizzle
• Chopped fresh coriander leaves to sprinkle
• Green chutney to drizzle

Method

1. Put split skinless green gram, split skinless black gram, split Bengal gram into a grinder jar, add a little water and grind to a coarse paste. Transfer into a bowl and beat well to incorporate air. Add salt and ginger-green chilli paste and mix well.
2. Heat sufficient oil in a kadai.
3. Apply some water on palm and fingers. Take a portion of batter with one hand, place it on the palm of the other hand and make a hole in the centre. Slide it gently into hot oil. Make more bhalle similarly and slide into hot oil. Deep-fry till golden brown and crisp.
4. Meanwhile take hot water in another bowl, add 1 teaspoon castor sugar, salt and asafoetida and mix well.
5. Drain the bhallas, dunk directly into the water mixture and let them soak for 5 minutes.
6. Squeeze excess water and transfer into a serving plate. Allow to cool.
7. Take yogurt in a big bowl, add salt, 3 teaspoons castor sugar, red chilli powder, roasted cumin powder and yellow chilli powder and mix well.
8. Drizzle generous amount of yogurt and date and tamarind chutney on the bhallas. Sprinkle coriander leaves and roasted cumin powder on top. Drizzle green chutney and serve.