Wash and soak black dal in water for 30-45 minutes.

Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for 10 minutes.

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water.

Whisk yogurt well with rock salt and sugar to taste.

Cut the vegetables. Dust it with the seasoned flour.

Fry them in a hot oil.