Preparation / Directions:
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.
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