Wash and soak dals together for 4-5 hours or overnight.
Grind to a smooth thick paste (preferably in stone grinder).
Do not discard green skins of green moong dal. Grind along.
Batter should be thick enough to put lumps in oil.
Heat oil in a frying pan.
When hot, let down dumplings the size of ping pong balls.
Fry on medium heat, till very light brown.
Drain, keep aside. Repeat for all batter.
Take plenty of water in a large vessel.
Add half the salt, dump in fried bhalles.
Keep them soaking for 10 minutes.
Drain out water. Add fresh water, drain, repeat 2 more times.
Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
Press out each dumpling, till water is squeezed out well.
Place them in a bowl lined with a moist muslin cloth.
Refrigerate covered for further use.
Beat curds and milk together till smooth. Chill.
To proceed before serving:
Place 2-3 bhalles in individual bowls.
Top with curds till covered.
Drizzle some green and tamarind chutneys over curds.
Sprinkle red chilli powder, cumin powder, salt to taste.
Garnish with coriander, sev and chopped onions as desired.
Serve right away.
Making time: Bhalle- 30 minutes
Other steps: 15 minutes (excluding soaking, grinding and chilling times) Makes: 25-30 bhalles Shelflife:
Unsoaked bhalle - 1 day
After soaking 6-7 hours, refrigerated
After topping etc. best fresh