Dahi Bhalle (Lentil Fritters in Yogurt)

Instructions

1. 1In a blender or food processor, combine the 1 cup of soaked urad dal and 1/4 cup of soaked moong dal. Blend until you have a smooth paste. Add the 1 teaspoon of grated ginger, 1/2 teaspoon of chopped green chilies, and 1/2 teaspoon of salt. Mix everything together thoroughly.
2. 2Heat 1/2 cup of oil in a heavy-bottomed pot or a deep skillet over medium-high heat until it reaches 175°C. Carefully 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, turning them occasionally, until they are golden brown and cooked through.
3. 3While the fritters are frying, prepare a bowl of warm water. Once the fritters are golden brown, remove them from the hot oil using a slotted spoon and immediately place them into the bowl of warm water. Let the fritters soak for 10 minutes to soften.
4. 4In a separate medium bowl, whisk together the 2 cups of plain yogurt and 2 tablespoons of sugar until the sugar is dissolved and the yogurt is smooth and creamy.
5. 5After 10 minutes, gently remove the softened fritters from the water. Press them lightly with your hands to squeeze out as much excess water as possible. Arrange the squeezed fritters in a serving dish.
6. 6Pour the sweetened yogurt mixture evenly over the fritters in the serving dish, ensuring they are well coated.
7. 7Drizzle the 1/4 cup of tamarind chutney and 1/4 cup of mint chutney over the yogurt-covered fritters. Finally, sprinkle the 1 teaspoon of roasted cumin powder and 1/4 teaspoon of red chili powder on top for garnish.

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