Split black gram skinless (dhuli urad dal) 1-1/2 cups

Salt to taste

Red chilli powder 1 teaspoon

Raisins 15-20

Asafoetida pinch

Oil for deep frying

ANANDA YOGURT 6-7 cups

Rock salt (sendha namak)1 teaspoon

Mint chutney to taste

Sweet date and tamarind chutney to taste

Roasted cumin powder 2 teaspoon

Fresh coriander leaves, chopped 2 tablespoon

Ginger, cut into thin strips 1-inch piece

Green chili chopped

Wash and soak dal in three cups of cold water overnight.

Drain off excess water the following day. Grind dal to a smooth paste.

Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter.

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.

Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt (ANANDA YOGURT) well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt (ANANDA YOGURT). Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately.

Amount per Serving Calories 140

Calories from Fat 72.0

Total Fat 8g 12%

Cholesterol 0mg 0%

Total Carbohydrate 11g 3%

Protein 5g 10%