Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           urad dal
   1      kilogram      yogurt
   2      teaspoons     roasted cumin powder
   1      teaspoon      red chile powder
   1      teaspoon      kala namak
                        salt -- to taste
   1      inch          ginger -- julienne
                        oil -- for frying
   3      tablespoons   chopped coriander leaves
  15                    raisins -- (to 20)
   1                    green chile -- deseeded and
                        -- slivered
                        mint chutney
                        tamarind chutney

Preparation:

Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp. salt, 1/2 tsp. red chile powder and raisins. Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden. Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands. Whisk the yogurt well with kala namak and salt to taste. To serve, place the bhallas on a plate and cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chile powder, cumin powder. Garnish with coriander leaves, ginger and green chile.