1 cup urad duli dal (split black gram)
Pinch of asafoetida(Hing)
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger
2 tsp chopped cashews
2 tsp raisins
1 small tsp grated coconut(optional)
2 cups thick yogurt
½ cup milk or water
1 tbsp dry roasted cumin powder
3-4 tsp black salt
1-1/2 tbsp powdered sugar
tsp grated ginger
1 tbsp Sweet Tamarind Chutney
Few pomegranate seeds (Optional)
Chopped coriander for garnishing.
Soak dal for 2 hours in water and keep aside.
Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
Mix all the filling ingredients in a bowl.
In a wok heat oil for frying.
Now take a tablespoon of the mixture on your palm and then flatten it out. Apply a drop of oil or water on your palm before putting mixture on palm, otherwise it will stick to the palm.
Place some filling in the centre.
Now with the help of water close the sides of the mixture on the hand. It should look like a half-moon.
Place them in the hot oil and fry then till golden crisp.
Now dip them in normal water for few minutes.
Beat the yogurt and add milk or water to get pliable consistency of curd and add sugar to it.
Mix it well with a fork and add black salt and roasted cumin seed powder. Mix it again. Put grated ginger also.
Keep it in fridge for some time.
Gently squeeze water from the bhalle and place them in a serving bowl and pour mixed curd over them.
Sprinkle some cumin powder and some sweet tamarind chutney.
Garnish with coriander and pomegranate seeds and serve immediately with sweet tamarind chutney.