Dahi Bhalla

Soak urad dal in water for 4–6 hours. Drain and grind to a thick, smooth, fluffy batter using minimal water. The batter should be light and airy — beat it vigorously with your hand or a spoon for 5 minutes to incorporate air.

Add grated ginger, finely chopped green chillies, and salt to the batter. Mix well.

Heat oil in a deep pan to 170°C (medium heat). Wet your hand, take a small portion of batter, and gently slide it into the oil to form a round bhalla. Alternatively, use a wet spoon. Fry 4–5 bhallas at a time.

Fry for 4–5 minutes, turning occasionally, until the bhallas are light golden and cooked through. They should be soft inside, not dense. Drain on paper towels.

Immediately soak the hot bhallas in a large bowl of warm water for 20–30 minutes. This step is essential — it makes the bhallas soft and spongy.

Gently squeeze each soaked bhalla between your palms to remove excess water without breaking them.

Whisk the yogurt with sugar, black salt, and a pinch of regular salt until smooth and creamy.

Arrange the squeezed bhallas in a serving dish. Pour the sweetened yogurt generously over them, covering completely.

Drizzle tamarind chutney and green coriander chutney over the yogurt.

Sprinkle roasted cumin powder, red chilli powder, and chaat masala. Garnish with fresh coriander leaves and serve immediately, or refrigerate for up to 2 hours before serving.