Maash Dal (White Lentil) 1 cup
Moong Dal (Yellow Lentil) ½ cup
Onion chopped (Medium) 1
Green Chili (Meduim) 4
Garlic Paste 1 teaspoon
Salt 1 ½ Teaspoon
Cumin Powder ½ Teaspoon
Sugar To taste
Baking powder 1 Teaspoon
Yogurt ½ kg
Milk ½ cup
Soak lentils in water for 4-5 hours.
Drain the water and put it in the food processor.
Add chopped onion, green chili, garlic paste, Cumin powder and salt.
Add 1 cup of water and grind it to a smooth batter.
Pour batter in a bowl.
Heat oil in a wok. With the help of spoon add mixture in oil for bhalay (dumplings) of desired size. Deep fry until golden brown.
Take a bowl of water and add all bhalay (dumplings) in water and soak them for 10 minutes.
In a separate bowl, add yogurt, sugar and milk, whisk well until smooth.
Take soaked bhalay in hand and press to remove excess water and add them in yogurt.
Repeat same for all.
Mix with a spoon and sprinkle chaat masala generously.
Put it in the fridge to cool.
Serve it with green chutney or imli chutney, to enhance the flavor.
- After frying drain the excess oil and put the bhallay in an airtight jar to freeze.
- When you want to reuse it take it out of the freezer 30 minutes before use.
- Thaw it and soak it in luke warm water.
Add in your Yogurt and sprinkle Chatt Masala.