Dahi/Curd Vada

For Vada:

Vada: Soak the urud dhal + moongh dhal overnight or for 6 hours. Then grind it into a fine paste. Add salt and keep aside. Heat oil in a pan, take small amount of batter in hand or plastic cover, make a small hole in the centre ( like a doughnut) and deep fry it in oil. Remove once golden brown, squeeze excess oil and soak it in water with salt added to it for 10 mins. Squeeze extra water and keep aside. Take required curd in a bowl, add salt, chat masala, chilli powder and mix well to make it creamy. Place the vada's in a serving dish, pour the curd layering the vada's fully and garnish with chat masala, chilli powder, coriander leaves, boondhi (optional)
Tips:

Use slightly sour curd for Curd Vada..Well, if you dont get to make the doughnut hole at the centre, forget it. I dont get it either. The taste is all that matters. You ll get it over time..