Dahi vada (lentil dumplings in sweet yogurt sauce)

Ingredients

For Vadas:

• 1 can Urad Daal
• 1/2 can Yellow Moong Dal
• 1 teaspoon Grated Ginger
• 1/2 teaspoon green chilli paste
• Few pinches of Black pepper powder
• A Pinch of Hing
• Salt to taste
• Oil for frying

For Yogurt Sauce:

• 2 can Fresh Beaten Yogurt
• 2 teaspoons red chilli powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon roasted corriander powder
• 3 teaspoons Sugar
• 1 teaspoon chaat masala powder
• 1 teaspoon black salt
• Salt to taste

For Green chutney:

• 2 tablespoons Chopped Cilantro
• 6 green chillies
• salt & lemon juice.
• Blend all the above to a fine paste & reserve

Sweet/sour chutney:

• 1 cup Tamarind extract
• 1/2 cup Pitted Dates
• 1 tablespoon Brown sugar
• 2 teaspoons Cumin Powder
• 2 teaspoons Chilli Powder
• 3 teaspoons Oil
• Salt to taste

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Preparation

• Soak the urad + moong dal in a bowl of water overnight or 4-5 hours. Grind it into a paste adding green chilli, ginger, salt, blackpepper pwd & hing.
• While you put oil to heat for the vadas...lets make the yogurt sauce ready. Take the yogurt in a bowl/ container add, sugar & salt from yogurt sauce ingredients..and beat it well... Keep it aside in a fridge for a while. Heat oil about 375 Degrees F in a wok to make dumplings out of this batter.
• Now take about a tablespoon of batter and give it the shape of vada. Drop the vadas slowly into hot oil and deep fry them in medium heat and then high flame until it becomes golden yellow.
• Take out the vadas & let is semi cool for a min, after that transfer it in a large bowl / container having luke warm water and let it soaked until you are ready for with a second batch (approx. 4-5 minutes.
• Take out the vadas from water and Squeeze so as to remove the excess water from it. Arrange them in a serving bowl / deep dish and pour the curd mixture evenly so that all the vadas get drowned completely in this yogurt sauce.
• Chill the vadas before serving. At the time of serving place 3 - 4 vadas in a small plate and garnish with red chili powder, chaat masala powder, cumin-coriander powder, black salt, fresh coriander leaves and finally tamarind and or green chutney.