Here's how to make soft and delicious Dahi Bhalla at home.

Soak and grind the dal, soak urad dal and moong dal, if using for 5-6 hours, then grind to a smooth, thick batter with minimal water.

Whisk the batter, add salt, cumin, ginger, and green chili, then whisk well to make it light and fluffy.

Fry the bhallas, heat oil in a pan, shape the batter into small balls, and deep-fry on medium flame until golden brown.

Soak in water, transfer hot bhallas into warm water for 15 minutes to make them soft. gently squeeze out excess water.

Prepare the yogurt, whisk curd with sugar and black salt until smooth and creamy.

Assemble the dahi bhalla, place bhallas on a plate, pour curd generously, and drizzle with sweet tamarind and green chutneys.

Garnish and serve, sprinkle roasted cumin powder, chaat masala, and garnish with pomegranate seeds and coriander leaves.