Dahi Vada / Lentils balls in seasoned yogurt

Ingredients:

Mung dal   - 1 cup
Urad dal  - 1/2 cup
Salt - 3/4 tbs or to taste

Lightly beaten yogurt - 2-3 cups
Chat Masala - 2 tbs
Dates &Tamarind Chutney - 1 tbs (optional)
Green Chilly chutney - 1 tbs or to taste (optional)
Salt - 1 tbs
Roasted cumin powder - 1 tbs
Fresh coriander / Cilantro leaves - for garnishing
Water

Oil for deep frying

Method:

• Wash and Soak mung dal and urad dal for 6 hour or overnight.
• Grind them to thick paste with little or NO water. If it is difficult to grind, may be consider adding 1-2 tbs or water.
• Add salt and mix well.
• If the mixture has become little thin, add 1-2 tbs of besan or Channa flour.
• Heat oil in a pan.
• Once the oil is hot, carefully place a spoon full of batter in the oil.
• Fry until golden brown.
• Fry the entire batter in batches.
• 10 minutes before serving, place the fried balls into lightly salted water.
• Soak them for 5-7 minutes.
• Now, squeeze the balls to take out the entire water.
• Place the balls in the serving plate or bowl.
• Add salt, roasted cumin powder  and chat masala to lightly beaten yogurt or curd and mix it well.
• Pour this mixture on top of the balls. Add as much or little curd as you want.
• Garnish it with chat masala, tamarind chutney,cumin powder and green chutney.
• And finally sprinkle freshly chopped coriander or cilantro leaves.
• Enjoy the wonderful snack.

Variation:

1. You can either use mung dal or urad dal only.
2. The chutney are optional.

◦

Dahi Vada / Lentils balls in seasoned yogurt