Step 1: Prepare the Dal for Bhallas

Take 2/3 cup of Urad Dal and 1/2 cup of Moong Dal. Wash them 2-3 times with water and then soak them for 5-6 hours or overnight.

Step 2: Grind the Dal Batter

Drain the extra water from the soaked dals. Transfer the dals to a mixer grinder. Add 3-4 tablespoons of water and grind into a fine and thick, smooth paste. Avoid adding too much water to keep the batter thick.

Step 3: Whisk the Batter for Fluffiness

Transfer the dal batter to a bowl. Whisk the batter with clean hands for 10 minutes in one direction. This process incorporates air, making the batter light and fluffy. The color of the batter will also lighten.

Step 4: Test Batter Consistency

To test if the batter is ready, take a small amount on a spoon and invert it; the batter should not fall. Alternatively, drop a small portion of the batter into a bowl of water; it should float on the surface, indicating it's perfectly whisked.

Step 5: Add Flavors to Batter

Add 2 tablespoons of raisins, 2 chopped green chilies, and a small piece of grated ginger to the batter. Gently mix these ingredients with soft hands to ensure the incorporated air is not released.

Step 6: Prepare Soaking Water

In a kadhai (wok), heat 1 liter of water. Add 1 teaspoon of salt and 1/2 teaspoon of hing (asafoetida). Heat the water until it is just lukewarm; it should not be too hot.

Step 7: Fry the Bhallas

Heat oil in a frying pan. Ensure the oil is moderately hot, not too hot or too cold. Wet your hands with cold water to prevent the batter from sticking. Drop small portions of the batter into the hot oil. Immediately sprinkle some hot oil over each bhalla using a slotted spoon to help them puff up and become round. Fry the bhallas on a medium flame, turning occasionally, until they turn golden brown.

Step 8: Soak the Fried Bhallas

Once the bhallas are golden brown, remove them from the oil using a slotted spoon. Immediately transfer the hot bhallas into the lukewarm hing water prepared earlier. Allow them to soak for a minimum of 25-30 minutes.

Step 9: Prepare the Sweetened Curd

While the bhallas are soaking, prepare the dahi. Take 1.5 cups of fresh curd in a bowl. Add 3 tablespoons of sugar powder and 1/4 teaspoon of black salt. Whisk until smooth and velvety. Refrigerate the dahi to chill.

Step 10: Assemble and Serve

After 25-30 minutes, the bhallas will have soaked up water and become soft. Gently squeeze each bhalla between your palms to remove excess water. Arrange the squeezed bhallas on a serving plate. Pour the chilled, sweetened curd generously over the bhallas. Sprinkle some black salt, spicy chutney, sweet chutney, roasted cumin powder, and red chili powder. Garnish with pomegranate pearls and boondi. Serve immediately and enjoy chilled.

• Do not add too much water while grinding the dal to ensure a thick batter.

• Whisk the dal batter with hands for 10 minutes in one direction to incorporate air, making the bhallas light and fluffy.

• Test the batter by dropping a small amount into water; it should float, indicating it's perfectly whisked.

• Mix added flavors (raisins, chili, ginger) gently into the batter to avoid deflating it.

• Maintain a moderate oil temperature for frying; neither too hot nor too cold.

• Immediately sprinkle hot oil over the dropped bhallas in the pan to help them puff up and become fluffy.

• Transfer fried bhallas immediately into lukewarm hing (asafoetida) water to soak.

• Soak bhallas for a minimum of 25-30 minutes for them to become soft and absorb flavors.

• Gently squeeze excess water from the soaked bhallas before serving.

• Serve the dahi bhallas chilled for the best taste.