Take urad dal and rinse it through the water.

Note : instead of complete urad dal, you can use half urad dal and half moong dal.

Add boiling water.

Put a lid & leave soaked for 1 or 2 hours. In the meantime go to next step.

Note : you can soak the dal overnight or 4 hours in normal water.

Add all the ingredients mentioned for making green chutney mentioned in the recipe card ie coriander, mint leaves, ginger, green chilies, roasted cumin seeds, salt, sugar, water and ice cubes.

Grind to a fine paste.

Take out and squeeze lemon juice.

Mix well. Green chutney is ready. Keep in refrigerator.

Take a pan and add all the ingredients mentioned for making tamarind chutney mentioned in the recipe card ie tamarind, sugar, roasted cumin powder, dry ginger powder, red chilli powder, salt and water.

Boil until mixture turns slightly thick.

Strain it.

Tamarind chutney is ready. Leave to cool completely and once it is cool, transfer to refrigerator.

Take curd alongwith salt, black salt and sugar.

Note :curd should be fresh. Sour curd will spoil the taste of your whole recipe.

Whisk it well until curd turns smooth and creamy.

Transfer to refrigerator until need to be used.

By the time we are making chutneys and curd, dal got enough time to soak. Drain the water.

Transfer dal in a grinder jar.

Also add green chilli, ginger and salt.

Start grinding.

Keep checking and add little water at a time until you get smooth and flowing consistency of batter.

Transfer the batter in a wide bowl.

Add cumin seeds.

Start beating the batter with electric beater.

Note : if you don't have electric beater, simply use hand whisk or even hand itself can be used, though that will be slightly time taking.

After 5-6 minutes of beating, batter will turn fluffy as the air has incorporated in it.

Go for a test to check whether batter is enough beaten or not, drop a dollop of batter in bowl carrying water.

If batter floats over the surface of water, it's a sign that batter is perfectly whisked. If batter drops in water, you need to beat the batter for some more time.

Arrange silicon moulds in air fryer basket.

Pour a tablespoon of batter in each mould.

Put some nuts (cashews, almonds and raisins) in the middle of each. However this step is optional.

Pour one more tablespoon of batter covering the nuts.

Air Fry @180°C for 10-12 minutes or bhalle turns cooked and brown.

Note : Instead of air frying, you can opt the traditional method of deep frying, cooking in appe pan for less consumption of oil or even steaming for 8-10 minutes in idli mould.

Once done, take the bhalle out and remove from silicon moulds.

Take lukewarm water and salt in a bowl. Mix.

Add bhalle and leave them soaked for 15 minutes.

Note : Bhalle needs to be soaked but only when you are about the serve them. If you are making them in too much advance, then leave them in refrigerator and soak only 15-20 minutes before serving.

Gently squeeze bhalle and arrange in a serving plate.

Pour curd covering all the bhalle and papdis.

Top with some pomegranate seeds and sev.