• Urad Daal washed 250 gm,
  • Water 1 litre
  • 1 Medium sized Onion finely chopped
  • Ginger - chopped into small pieces,
  • Chopped Green coriander 2 Tablespoons
  • Chopped Green chillies x 2
  • Cumin seed, 1/2 tsp dry roasted
  • Salt, 1/2 tsp.,
  • Cooking Soda (Soda-bicarb), 2 pinches
  • Oil for frying
  • Yoghurt, 500 gm

  1. Soak the Daal in plenty of water and leave it for about 3 to 6 hours or overnight
  2. Drain the water and grind the Daal.
  3. You may need to add water while grinding (Do not add too much of water)
  4. Once the mixture is properly ground add all the other ingredients like chopped onion, ginger, coriander, chillies, cumin seed, salt and bicarb.
  5. Leave it covered for 1 hour with a damp cloth.
  6. Heat oil in a deep vessel.
  7. Make small balls of the batter. (easiest done with wet hands)
  8. Transfer the balls to the hot oil and fry until golden brown.

How to serve:

Just before serving -
  1. Soak the bhalla in warm/hot water for about 10 minutes so that they become soft and moist.
  2. Press the water out lightly from each bhalla and then put them in the beaten yoghurt.
  3. You can add some salt, dry roasted cumin into the yoghurt.
  4. Garnish them with chopped coriander and some julienned ginger.

Tangy fruit chutnies are an ideal accompaniment
Serve as a side with Rice and Curry or Naan and Curry.