Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt,
Heat oil Drop tablespoons of batter in it and fry until light golden.use raisins and cashew as stuffing
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 sugar as to taste.
To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder,sev, cumin powder. Garnish with coriander leaves red chilli powder, chatmasala.