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Number of Servings: 4-5 For bhallas
½ cup Urad dal(white lentils)
1 cup Mung dhuli dal(yellow lentils)
1 tbsp Cumin seeds (powdered)
¼ tsp Asafetida
½ cup Corriander Leaves (finely chopped)
4-5 Green Chilies (finely chopped)
A pinch of Baking Powder
Salt and Pepper to taste
Oil for frying
For garnishing
½ kg Curd
1 tbsp Coriander leaves (finely chopped)
Red chili powder to taste
1 tsp Roast cumin seeds (powdered)
Salt to taste
2 tbsp Sonth

1. Soak both the dals overnight. Next morning grind to a fine paste of by adding little water.
2. Add asafetida, cumin powder, coriander and some chopped green chillies.
3. Add salt and black pepper.
4. Add a pinch of baking powder to the paste.
5. Shape into semi circles
6. Heat the oil.
7. Deep fry them till they become golden brown in color.
8. Dip them in warm water for 15 or 20 seconds.
9. Squeeze the excess water by pressing each bhalla with both your palms, and keep aside.
10. Stir the curd, add salt and dip all the bhallas into it and leave for some time.
11. Garnish with sonth (recipe given in chutney), cumin powder, red chili powder and chopped coriander leaves.