Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
CLEAN the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls. Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels. To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well. Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups