Master Dahi Bhalla at Home: Get Soft, Spongy Bhallas with This Easy Recipe!

• Soak 1 cup Urad Dal and 1/4 cup Moong Dal for 5-6 hours; grind coarsely with minimal water.
• Whisk the batter continuously in one direction for 5-8 minutes until fluffy and light; add ginger, green chilies, and salt.
• Fry bhallas until golden brown; immediately soak them in lukewarm water with salt and asafoetida for 20-30 minutes.
• Whisk 500g fresh yogurt with 2 tablespoons of sugar until creamy; refrigerate to chill.
• Serve soaked bhallas with chilled yogurt, tamarind chutney, green chutney, roasted cumin, black salt, red chili powder, and garnishes.