Soak soya bean and urad dal separately overnight and grind to a smooth paste in the morning in a grinder along with green chillies and ginger.
Take it out in a wide vessel, add asafoetida and beat the batter thoroughly with your palms so that you get a smooth and fluffy mixture.
Heat sufficient oil in a kadhai /wok
To make Bhalla, take small amount of Lentil paste on your finger tips, add 2-3 raisins in the centre of the bhalla.
Dip the fingers of your other hand in water and cover the raisins and seal the bhalla with the help of your fingers tips.
Slip it in the hot oil carefully and deep fry in batches of 6 to 7, on a medium flame until golden in colour from all sides.
Now take them out carefully on an absorbent paper.
Soak fried bhallas in warm water with half teaspoon of salt for just 1 minute.
Meanwhile beat the curd until smooth, add black salt, sugar, chilli powder, jeera powder, coconut powder, green chillies and salt.
Squeeze the water out of bhalle by pressing it between palms and soak in the beaten curd mixture
Keep it in refrigerator for an hour and serve chilled after adding more seasonings and garnishing with tamarind sauce and chopped coriander leaves.
My tip - It is very easy and quick to make, except the soaking part and has a shelf life of 2 days when kept in refrigerator
This can be prepared at any time, and in all seasons.
