Holi 2018: Make this recipe with big curd, keep eating

material

Dhulal Udad Dal - 1,1 / 2 cup

Curd - 6-7 cups

Red pepper - 1 tsp

Raisins - 15-20

Asafoetida - a pinch

Salt to taste

Rock salt - 1 spoon

Oil to fry

Mint chutney for taste

Dates and sweet tamarind sauce

Roasted cumin powder - 2 teaspoons

Chopped fresh coriander leaves - 2 teaspoons

Sliced ginger in length

Finely chopped 2 green chillies

Method

Wash lentils thoroughly and soak for one night. Take out its water in the morning and grind it. Prepare the batter by adding one spoonful of salt, half spoon red chillies, raisins and asafetida in the ground lentils. Heat the oil in the pan and make a batter or a pot to the batter. Remove the oil from fried cuffs and put it in hot water and take out after two minutes. Put the water out of Bhalah well, keep it between the two palms and press it. Mix plain salt and black salt in the curd and then put it on the Bhalla. Put peppermint and tamarind sauce in it. Insert red chilli and roasted cumin powder from above. Decorate and present with chopped green chilies, coriander and ginger.