Dahi Bhalla

Rinse the Urad dal thoroughly and soak it in ample water for at least 4-6 hours, or preferably overnight.

Drain the soaked Urad dal completely. Transfer the Urad dal, Ginger, and Green chili to a grinder. Add a minimal amount of water (just enough to help the blades move) and grind into a very smooth, fluffy batter. The batter should be thick and airy.

Transfer the batter to a large bowl. Add Asafoetida, Cumin seeds, and 5 grams of Salt. Whisk the batter vigorously by hand or with a stand mixer for 5-7 minutes until it becomes very light, airy, and increases in volume. A small drop of batter should float on water.