Dahi Bhalla (Lentil Fritters in Yogurt)

Ingredients

• 1 cup Urad dal (split black lentils), soaked overnight
• 1/4 cup Moong dal (split yellow lentils), soaked overnight
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Green chilies, chopped
• 1 teaspoon Salt
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 1/2 cup Oil, for frying
• 2 cups Plain Yogurt
• 2 tablespoons Sugar
• 2 tablespoons Tamarind chutney
• 2 tablespoons Mint chutney
• 1 teaspoon Roasted cumin powder
• 1/4 teaspoon Red chili powder

Instructions

1. 1Drain the 1 cup Urad dal and the 1/4 cup Moong dal. Place the drained lentils in a blender or food processor. Grind them into a smooth paste, adding a small amount of water only if necessary to achieve a smooth consistency.
2. 2Transfer the lentil paste to a medium bowl. Add the 1 teaspoon Ginger, 1/2 teaspoon Green chilies, 1 teaspoon Salt, 1 tablespoon Flaxseed meal, and 3 tablespoons Water. Mix everything thoroughly until well combined. Let the batter rest for 10 minutes.
3. 3Pour the 1/2 cup Oil into a medium heavy-bottomed pot or deep skillet. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Carefully drop rounded tablespoons of the lentil batter into the hot oil, being careful not to overcrowd the pot. Fry the fritters for 3-5 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon to remove the fritters from the oil and place them in a bowl filled with warm water.
5. 5Allow the fried fritters to soak in the warm water for 15-20 minutes. This step is important to make them soft. While the fritters are soaking, whisk the 2 cups Plain Yogurt with the 2 tablespoons Sugar in a separate bowl until the sugar is dissolved and the yogurt is smooth.
6. 6Gently squeeze out the excess water from the softened fritters by pressing them between your hands. Arrange the squeezed fritters on a serving plate.
7. 7Pour the sweetened yogurt mixture evenly over the arranged fritters. Drizzle the 2 tablespoons Tamarind chutney and 2 tablespoons Mint chutney over the yogurt. Finally, sprinkle the 1 teaspoon Roasted cumin powder and 1/4 teaspoon Red chili powder on top.

Substitutions

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