Dahi Bhalla

Instructions

1. Prepare the batter
   Drain the soaked urad dal and grind it in a food processor with minimal water to create a thick, fluffy batter. Add cumin seeds, grated ginger, green chilies, and salt. Whisk the batter vigorously for 2-3 minutes until it becomes light and airy.
2. Shape and fry the bhallas
   Heat oil in a deep pan. Wet your hands and shape small portions of the batter into round, slightly flattened dumplings. Carefully slide them into the hot oil and fry on medium heat until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
3. Soak the bhallas
   Fill a large bowl with warm water. Place the fried bhallas in the water and let them soak for 15-20 minutes until they become soft and spongy. Gently squeeze out excess water by pressing between your palms.
4. Prepare the yogurt
   In a large bowl, whisk the yogurt until smooth. Add a little water if it's too thick. Season with salt, roasted cumin powder, and half of the chaat masala. Mix well until completely combined and creamy.
5. Assemble the dish
   Place the soaked bhallas in a serving dish. Pour the seasoned yogurt over them, ensuring they are completely covered. Drizzle with tamarind chutney and mint-coriander chutney in an attractive pattern.
6. Add the garnishes
   Sprinkle the remaining chaat masala, red chili powder, and chopped coriander leaves over the top. For extra flavor, you can add a final sprinkle of roasted cumin powder.