Dahi Bhalle

Soaked lentil dumplings in yogurt — urad dal dumplings fried, then soaked in warm water until spongy and soft, squeezed dry, and placed in chilled beaten yogurt sweetened with a pinch of sugar. Topped with imli chutney, hari chutney, sev, and a pinch of roasted cumin and red chilli. The Delhi version uses softer, finer-ground dumplings than the South Indian dahi vada, and the yogurt is notably sweeter and thinner.