Name: Dahi Bhalla / Dahi Vada
Ingredients: 3/4 cup Urad; 1/4 cup Yellow Moong Dal; 1/2 teaspoon Salt; 3/4 teaspoon Roasted cumin seeds; 3 tablespoons Water to grind the bhallas; as per requirement Oil for frying; 3 cups Yogurt; as required Salt to taste; 1/2 teaspoon Red chili powder; 3/4 teaspoon Roasted cumin seeds, crushed; 3/4 teaspoon Sugar (optional); as required Green Chutney; as required Tamarind Chutney; as required Roasted cumin seeds; as required Red chili powder; as required dahi Masala

Ingredients

3/4 cup Urad
1/4 cup Yellow Moong Dal
1/2 teaspoon Salt
3/4 teaspoon Roasted cumin seeds
3 tablespoons Water to grind the bhallas
as per requirement Oil for frying
3 cups Yogurt
as required Salt to taste
1/2 teaspoon Red chili powder
3/4 teaspoon Roasted cumin seeds, crushed
3/4 teaspoon Sugar (optional)
as required Green Chutney
as required Tamarind Chutney
as required Roasted cumin seeds
as required Red chili powder
as required dahi Masala

Steps

Wash the lentils and leave to soak for 6-7 hours or overnight in a large bowl with room for them to double in size. Drain and rinse again. Put in a food processor or blender with 2 tablespoons water and pulse to a fine paste.
Open the blender and scrape the lentils down from its sides. Add another tablespoon of water and pulse again. Pour in only enough water, in batches rather than all at once, to make a thick, fine paste with a dropping consistency. Transfer the batter to a large mixing bowl, then season with cumin seeds and salt.
Whisk the batter with a hand whisk, electric whisk or stand mixer for about 5-6 minutes or until doubled and well aerated. Take a small portion and drop it in a glass of water. If it floats, the batter is ready. If it sinks, whisk for a few more minutes and repeat the water test. Proceed only when the batter floats.
Heat the oil in a pan over medium heat. When hot, drop batter into it with an ice cream scoop. Fry for about 7-8 minutes over medium-high heat, turning occasionally, until golden brown.
Take the cooked bhallas off the heat and drain on a paper napkin. Let cool, then put them in a pan of hot water, cover and soak for about 15-20 minutes. They will absorb water, double in size and soften.
Lift each bhalla from the warm water and gently press between your palms to remove excess water. Put on a plate and repeat with all the bhallas.
Whisk the chilled yogurt with the spices until smooth, thinning with milk or water if desired. Pour into a deep dish, add the bhallas and cover with an extra yogurt layer.
Cover with plastic wrap before putting the dish in the refrigerator. Add the roasted cumin seeds, red chili powder, dahi masala, green chutney and tamarind chutney as garnishes just before serving.