Ingredients

• 1/2 cup - urad dal ( ulundhu ), white and whole
• 1/2 to 3/4 cup - curd
• 3/4 cup - milk
• 2 tsp - green chutney
• 2 tbsp - sweet chutney
• 1 tbsp - coriander leaves, chopped
• 1/2 tsp - red chilli powder
• 1/2 tsp - chaat masala
• As needed - salt
• 1 - small piece ginger
• 1 to 2 - green chilli
• For garnishing - sev

How to Make Sev Dahi Vada

• Soak urad dal for 3 to 4 hours, after washing in water.
• Grind it with ginger and green chilli, using only very little water. Grind until smooth and fluffy.
• Mix salt, before deep frying.
• Wet your hands and make small lemon sized balls.
• Deep fry the balls in hot oil, on medium flame, until it turns golden on all sides.
• Flip in between, for even cooking.
• Drain on paper towels.
• Heat milk ( no need to boil it ) and pour it into a broad bowl.
• Add fried vadas and a little bit of salt to the milk.
• Let it get soaked, for 20 minutes or so.
• Turn over carefully in between.
• Beat curd until smooth.
• If you feel milk is more, drain it and mix required amount to the curd, to make it runny (still thick) consistency.
• Add the curd to the soaked vadas and mix well.
• Add required salt and let it set for 1/2 an hour.
• At the time of serving, arrange in plate, sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala and lastly sprinkle some sev if you want.
• Recipe courtesy: Rak's Kitchen