INGREDIENTS
For Vadas
1 cup black gram lentil (urad dal without skin, washed, soaked for 3 hours), 2 tbsp yellow moong dal, soak for 2 hours (optional), 2 inch ginger piece, 2-3 green chilies, Salt to taste, Oil for deep frying
For Chaat
2 cups fresh curd (thick unsour yoghurt), 1 ½ cups water, 1 ½ tbsp powdered sugar, 1 tbsp red chilli powder, 1 tbsp roasted cumin powder, 1 tbsp chaat masala, ¾ cup green chutney, ¾ cup sweet tamarind chutney, Mint/coriander leaves for garnish
METHOD
• Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase. Add little cold water while grinding (approx 2-3 tbsp). Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 minutes till it is airy and light.
• Pre-heat 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 lukewarm 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.
• Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
• Beat curd well till smooth and add the water as required, ¼ tsp red chilli powder and ¼ tsp cumin powder and salt to taste.
• Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.
• Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate, pour 2 tbsp of green chutney followed by 2 tbsp of sweet imli chutney, sprinkle some chaat masala powder, roasted cumin powder.
