The Bhallas

Cup of Yum
1. Rinse the urad dal to remove debris, then soak it in 6 cups of water for 4 hours. (see notes)
2. After soaking is complete drain the dal and add it to your blender.
3. Add the ¼ cup of water and blend on high for 2 minutes. (see notes)
4. Remove the batter from the blender and put it in a mixing bowl, add the salt and baking soda and use a beater to whip it for 2 minutes. (see notes)
5. Take a small glass of chilled water and add a teaspoon of the batter to it. If it floats on the surface you're ready to start frying.
6. Preheat the cooking oil to 325℉ and then start adding the batter to it using an ice cream scoop.
7. Fry at medium heat for 2 minutes on each side, until the fritters are golden in color. (see notes)
8. Remove the bhallas onto a plate lined with a paper towel to absorb the excess oil.
9. Fill a 6 quart sized pot with water until it is ⅔ full. Add 2 teaspoons of salt and bring the water to a boil.
10. Add 4-5 bhallas at a time and cook in the water for 2 minutes, until they soften. (see notes)
11. Continue until all the bhallas have been boiled and set them aside to cool to room temperature.

The Yogurt

1. Place the yogurt, milk, chaat masala and sugar in a bowl and whisk until you have a pouring consistency.
2. Place the bhallas in an even layer in a shallow serving dish and pour the yogurt over them until completely covered.

The Toppings

1. Sprinkle the chat masala evenly over the prepared dahi bhallas and follow with a drizzle of the chutney.
2. If you're using the chili flakes, sprinkle them at the end and then serve.