METHOD
OF PREPARATION :-
1. Wash and soak dal in three cups of cold water
overnight. Drain off excess water the following day. Grind dal to
a smooth paste. Wash raisins and pat them dry.
2. Whisk half a teaspoon of salt, half a teaspoon
of red chilli powder, raisins and asafetida into the butter.
3. Clean, wash and chop coriander leaves. Peel,
wash ginger and cut into julienne. Wash, remove stems and chop green
chillies finely .
4. Heat sufficient oil in a kadai. Drop batter
in tablespoonfuls in it and fry until light golden.
5. Remove, drain onto an absorbent paper. These
are now called bhallas or vadas. Put bhallas in sufficient quantity
of hot water. Leavefor two minutes. Squeeze between your palms to
drain out water.
6. Whisk yogurt well with rock salt (kala namak)
and salt to taste.
7. To serve, place bhallas on a plate and cover
with yogurt. Add mint chutney and tamarind chutney. Sprinkle red
chilli powder and roasted cumin powder.
8. Garnish with coriander leaves, ginger julienne
and chopped green chillies.
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