4-5 cups yogurt
¾ cup skinless split black gram
Salt to taste
1 inch ginger, chopped
2 green chillies, chopped
2 tablespoons gram flour
Oil for deep-frying
1 teaspoon rock salt
1 tablespoon sugar
Date and Tamarind Chutney
2 teaspoons roasted cumin powder
2 tablespoons chopped fresh coriander
Wash and soak the split black gram in three cups of cold water overnight. Drain excess water the following day and grind to a smooth paste.
Add the salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes to make a fluffy batter.
Heat the oil in a non-stick kadai. Drop the batter in tablespoonfuls into the hot oil and fry the bhalle until light golden.
Drain the bhalle and soak in plenty of water for two minutes. Squeeze between your palms to remove all the water.
Whisk the yogurt well with rock salt and sugar to taste.
To serve, place the bhalle on a plate and cover with yogurt. Drizzle the green chutney and date and tamarind chutney on top and sprinkle with roasted cumin powder.
Garnish with the chopped coriander and serve immediately.
You can stuff the bhalle with a mixture of Raisins, crushed cashew nuts and chopped coriander to make kalmi wade. In which case, do not add the raisins to the batter.