Wash and soak urad dal and yellow moong dal together in water for 3-4 hours.
Then grind in mixer grinder with green chillies and ginger. First grind without water. Then grind with required water and make thick batter. Add salt and asafoetida and mix well.
Add enough water into steamer and allow it to boil. Grease idli mould with oil.
Beat batter with hand or hand beater for 4-5 minutes. Batter turns soft and fluffy. Add fruit salt and mix well.
Take big spoonful of batter and put into greased idli mould. Put it into steamer. Cover with lid and steam for 12-15 minutes. Dip bhallas into big bowl filled with water. Prepare all Bhalla like this. Dip for half an hour. Then keep out from water and squeeze extra water from it.
Put bhallas into serving plate. (Take two bhallas together. It seems thicker). Apply curd, date tamarind chutney, green coriander chutney. Sprinkle salt, red chilli powder, roasted cumin seeds powder, chopped coriander leaves and spicy bundi. Enjoy.
