DRY BHALLA SNACK

Preparation time: 15 minutes

Cooking time : 15 minutes

Serves: 6

For the bhallas
2 cups yellow moong dal (split yellow gram) or urad dal (split bengal gram)
1 tsp ginger-green chilli paste
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
salt to taste
oil for frying

For  tempering
1 tbsp oil
1 spring kari patta
1/4tsp degi mirch powder

1/2 tsp chaat masala or as per taste
apinch of asafoetida powder


Method:

For the vadas

1. Soak moong dal/urad dal at least for 2 hours. 
2. Drain and grind the dal to a coarse paste using very little water.
3. Add the green chilli-ginger paste, fennel seeds, asafoetida and salt and mix well.
4. Heat oil in a kadahi and drop a tsp or a tbsp of batter at a time depending upon the size of bhallas you want.
5. Deep fry in hot oil till golden brown in colour.
6. Drain on absorbent paper and cool.
7. Cut the bhallas in two or four pieces and keep aside.
8. Make a tempering by heating oil in a pan and adding rest of the ingredients and add the bhallas in it and mix well.