
Preparation Time
– 8 to 10 hours
Cooking Time –
10 to 15 minutes
Serving -2
Ingredients:
White urad dal –
1 cup
Sal to taste
Oil – for deep
frying
Yogurt – 5 to 6
cups
Powdered sugar –
½ cup
Roasted cumin
powder – as required
Red chilly
powder – as required
Fresh coriander
leaves – 2 tablespoons
Buttermilk, salted - 3 to 4 cups( For soaking)
Buttermilk, salted - 3 to 4 cups( For soaking)
Method:
Wash and soak
urad dal in sufficient water overnight. Drain off excess water. Grind dal to a
smooth paste.
Take one bowl,
mix smooth paste, salt and whisk for 10 to 15 minutes.
Heat sufficient
oil in a kadai. Drop batter in tablespoonful in it and deep fry until light
golden.
Drain the
bhallas and soak them in sufficient quantity of salted buttermilk. Leave for 2
to 3 minutes. Squeeze carefully between your palms to drain out buttermilk.
Keep aside.
Whisk yogurt,
salt, powdered sugar well.
Take serving
plate, arrange bhallas and cover with chilled yogurt. Sprinkle roasted cumin
powder, red chilly powder.
Garnish with coriander leaves and serve immediately.
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