Dahi Wada

Ingredients:

1. 1 1/2 cups Urad Daal without skin (black lentils)
2. Salt to taste
3. 2" piece of ginger grated
4. 2 green chillies chopped very fine
5. Vegetable/ canola/ sunflower oil for deep frying
6. 3 cups thick fresh yoghurt (should not be sour)
7. Red chilli powder to taste
8. 1 tbsp chaat masala
9. 2 tsps cumin seeds roasted gently and ground into a fine powder
10. 1 1/2 tsp sugar
11. Chopped corainder leaves to garnish

Preparation:

1. Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Do not add any water while grinding.
2. Add the green chillies and ginger to this paste.
3. Mix 1 cup of yoghurt with 2 cups of water and salt to taste. Keep aside.
4. In another bowl mix the remaining yoghurt with the red chilli powder,
   chaat masala, cumin powder, sugar and salt to taste. Mix well. Keep
   aside.
5. Heat oil for deep frying on a medium flame. Grease your palms with oil
   and put 1 tbsp of the lentil mix in your palm. Make into a donut shape
   (these are the vadas).
6. Slide each vada into the hot oil and fry till light golden. Drain and
   put immediately into the yoghurt/water mix. Allow to soak for 2-3
   minutes.
7. Remove from the yoghurt/water mix and press gently between your palms.
   Arrange these vadas in a deep platter as you prepare them.
8. When all urad daal paste is used up and the the vadas are done as above
   and in the platter, pour the thick yoghurt mix over them to cover
   completely.
9. Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.
10. To serve, put 1 or 2 Dahi Vadas in a plate and garnish with Tamarind Chutney and green Mint-coriander Chutney.

Tamarind Chutney:

1. Soak Tamarind in water for sometime and then squeeze the tamarind out from water. 
2. Boil Tamarind pulp along with Jaggery(Gudh) until Jaggery melts.

Mint-Coriander Chutney:

1. Take equal quantity of Mint leaves and Coriander leaves. Wash them properly and keep aside.
2. Grind the above leaves along with 2-3 garlic cloves, 2-3 green chillies, salt according to taste and Amchur or 2 tsp lemon juice.