Dahi vada / Dahi bhalle

Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase. Add very very little cold water while grinding. (approx 2-3 tbsps).

Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 mts till it is airy and light.

Heat sufficient oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.

Remove these deep fried vadas into a bowl of luke warm water and place them in it for a minute. Remove and gently press between your palms so that excess water oozes out. Keep them aside.

For tamarind chutney: In a pan, take the tamarind, dates and water. Cook for about 8-9 minutes on a low flame till they soften. Add the powdered jaggery and continue to cook. Let the jaggery dissolve and the mixture thicken. Add all the spice powders (red chili powder, coriander powder, dry ginger powder and roasted cumin powder).

Stir and simmer for 1-2 minutes. Season with salt, let the chutney mixture cool down. In a chutney grinder or small blender, grind this whole mixture till smooth. Add some water if required. Strain the chutney through a strainer. Store in an airtight bowl or a container in the refrigerator.

Beat curd well till smooth and add sugar water to it. Put the vadas in bowl and pour the tamarind chutney on it. Pour the curd on it and sprinkle the powders on it. Pour the bagaar of oil, kashmiri chilli and cumin seeds. Garnish with coriander leaves.