Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- urad dal
- ½ tsp salt
- ½ tsp red chilli powder
- raisins
- oil
- yoghurt
Directions
Wash and soak the urad dal in cold water overnight.
Next day, strain and grind to a smooth paste.
Whisk into the batter salt, red chilli powder and raisins.
Heat oil in a wok.
Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper.
Put the bhallas in hot water. Leave for 2 minutes.
Drain, squeezing out the water between the palm of your hands.
Whisk the yoghurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yoghurt.
Drizzle Mint Chutney and Tamarind Chutney.
Sprinkle red chilli powder, cumin powder.
Garnish with coriander leaves, ginger and green chilli.
Category:Indian Vegetarian
Category:Urad dal Recipes
Category:Raisin Recipes
Category:Mint Recipes