Dahi wada

Clean Dal so that there are no small stones that are sometimes found with them.
Wash thoroughly.
Soak for 3-4 hours.
Strain Dal and blend with just the right amount of water, not too much, until it blends smoothly.
Grind to a little coarse consistency.
Add green chili, ginger paste, salt, a handful of cashews and raisins.
Mix it well.
Dough is ready for frying.
To deep fry, heat the oil in a wok.
Either with your fingertips or with a tablespoon gently ease the Dal mixture into the heated oil. Care should be taken not to scald yourself. The Dal mixture will puff up in the hot oil.
Gently turn them over and fry until they are golden brown.
Take them out of the frying pan and drain on a paper napkin.
Fry only 4-5 balls at a time so you don't overcrowd the wok.
Wada is ready.
Soak the balls or wada in a large bowl of about 3 glasses of room-temperature cold water for about 20 minutes.
Gently remove the wada from the water and press them between your palms to remove any oil and water.
Place the dry wada on a platter.
Whip up the fresh low fat Dannon plain yogurt. Add salt. If the yogurt is old and sour, add one teaspoon of sugar (optional).
Pour whipped yogurt on wada on the platter.
Pour date and tamarind sauce- sweet chutney on top of yogurt.
Garnish with chili, roasted cumin powder and cilantro.
I sometimes add black rock salt and black pepper (optional).
Refrigerate it for an hour or two.
It makes almost 40-45 wada.
ENJOY!!