Dahi Bhalle

Servings - 4

INGREDIENTS

Mint Chutney
Mint - 100 grams
Coriander - 50 grams
Green chili - 3 pieces
Ginger - 20 grams
Dry mango powder - 1 teaspoon
Pomegranate powder - 1 teaspoon
Salt - 1 teaspoon
Water - 50 milliliters
Yogurt - 50 milliliters

Saunth Chutney
Tamarind water - 200 milliliters
Jaggery - 250 grams
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Dry ginger powder - 2 teaspoons
Pomegranate seeds powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Red chili powder - 1/2 teaspoon

Dahi Bhalle
Split black gram - 200 grams
Baking soda - 1/2 teaspoon
Salt - 1 teaspoon

PREPARATION
Mint Chutney
1. Place 100 grams mint leaves, 50 grams fresh coriander, 3 pieces green chili, 20 grams ginger, 1 teaspoon dry mango powder, 1 teaspoon pomegranate seeds, 1 teaspoon salt, 50 milliliters of water, 50 grams yogurt in a blender and blend until all ingredients are mixed well.
2. Remove and keep aside in a small bowl..