Dahi bhalle have been an integral part of my family's holi celebration and the tradition continues with me..

INGREDIENTS

For the bhallas: 1 cup dhuli urad dal 600 ml water 1/2 tsp salt 1 tsp cumin seeds A small piece of ginger (chopped) 2 green chillies (chopped) 250 ml oil

For the curd mixture: 2 cups thick curd (beaten) 1 tsp sugar 1/2 tsp  salt 3/4 tsp cumin powder 1/2 tsp black rock salt(Kala namak) For the garnishing: 1 tsp green chillies (finely chopped) 5 g coriander leaves (finely chopped) 1 pinch chilli powder 1 pinch cumin powder 4 sprigs mint leaves 2 2/3 tbs Sonthia chutney PROCEDURE

Clean the urad dal and soak in water overnight.

Drain and grind to a fine paste, adding a little water if required.

Remove from the mixer.

Add salt, cumin seeds, ginger and green chillies.

Mix well. Shape into even sized balls. Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands.

Deep fry till golden brown. 

Remove and drain on paper towels. To prepare the curd mixture:

Soak the prepared balls in sufficient lukewarm water till they are soft.

Add sugar, salt, cumin powder, black rock salt and white pepper powder to the

beaten curd. Mix well.

Remove the bhallas from water, squeeze out excess water and add to the curd

mixture. Keep aside for 10 to 15 minutes.

Serve the dahi bhalle chilled, garnished with ginger, green chillies, coriander leaves, chilli

powder, cumin powder, mint leaves and sonthia chutney