urad dal – 1 & 1/2 cup
Sal to taste
Oil – for deep frying
Yogurt – 7 to 8 cups
Powdered sugar – 1 cup
Roasted cumin powder – as required
Red chilly powder – as required
Fresh coriander leaves – 2 tablespoons
Buttermilk, salted - 3 to 4 cups( For soaking)
1.Wash and soak urad dal in sufficient water overnight. Drain off excess water. Grind dal to a smooth paste.
2.Take one bowl, mix smooth paste, salt and whisk for 10 to 15 minutes.
3.Heat sufficient oil in a kadai. Drop batter in tablespoonful in it and deep fry until light golden.
4.Drain the vada and soak them in sufficient quantity of salted buttermilk. Leave for 2 to 3 minutes.
5.Squeeze carefully between your palms to drain out buttermilk. Keep aside.
6.Whisk yogurt, salt, powdered sugar well.
7.Take serving plate, arrange bhallas and cover with chilled yogurt.
8.Sprinkle roasted cumin powder, red chilly powder.
9.Garnish with coriander leaves and Pomegranate serve immediately.