Dahi Bhalla

To make the Bhallas:
1. Grind soaked moong dal them in a food processor.
2. Whisk the ground dal till it becomes light and fluffy and add cumin and cudappah almonds. Your batter is ready.

3. With wet palms add small portions of batter into hot oil. Deep-fry until golden-brown.

To make sour chutney:
1. Blitz together coriander, mint, green chilli, ginger, black salt and salt.
2.Add garam masala and lemon juice and mix well

To make sweet chutney:
1. Squeeze soaked tamarind with your hand to extract all the pulp; strain and thrown away the residue.
2. In a saucepan over low heat, combine tamarind water and sugar and cook till the sugar dissolves.
3. Once the mixture cools down, add the remaining ingredients and stir to combine.

To make the dahi, whisk yogurt with some powdered sugar and refrigerate.

To make chaat masala, mix all the ingredients together.

To plate dahi bhallas:
Place the bhallas on a plate.
Break them a little from the middle.

Add sweetened curd, khatti chutney, meethi chutney.
Garnish with pomegrante and sev.
Sprinkle some chaat masala.
Serve and enjoy! 

Trivia

A recipe for dahiwadais featured in the Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III.