Clean, wash & soak daals overnight or at least 5 hours. Soaked daals will make smooth paste.

Blend daals with zeera, ginger & green chilli. This is must as it will makes bhally more tasty. Don’t add salt in the batter. No baking Soda in batter.

If the batter is thick add gradually cold water & blend. Don’t Dd hot water.

After blending daals, pour them in a big bowl and use spoon to mix it in one direction for at least 6-7 minutes. This way daals batter turn light in colour and looks very airy & fluffy. Beating sholud be in one direction only or else you get flat bhallay.

Pour little batter in water, if it floats it’s ready to fry. Fry in medium hot oil on low flame.

Fry just light in colour and changing sides time to time. Don’t fry too brown.
Don’t fry neither in very hot oil nor very cold. As hot oil burn them from outside and cold oil makes them soggy.

Let it rest for few minutes after frying. Then soak them.

If you soak bhallay directly in water after frying then the centre of bhally gets little hard from inside.Take warm water in big bowl and add salt & red chilli 🌶️ flakes. This gives bhallay amazing taste.
Soak bhally in it for 15-20 minutes.

Now beat yogurt with hand whisker. Add salt & black salt. If yogurt is sour add fresh cold milk or balai.