Ingredients

• 1/4 cup - white, whole urad dal
• 1/4 cup to 1/2 cup - curd
• 1/2 cup - milk
• 1/4 tsp - chaat masala
• Salt as needed
• 1 tsp - green chutney
• 1 tbsp - sweet chutney
• 1/2 tbsp - coriander leaves, chopped
• 1/4 tsp - red chilli powder
• 1/2 - small piece ginger
• 1 to 2 - green chilli
• Sev for garnishing

How to Make Dahi vada with chutney

• Soak urad dal for few hours, until soft.
• Finely grind the soaked ural dal with ginger, green chilli using only very little water. Grind until smooth and fluffy.
• Mix with salt only at the time you are going to deep fry.
• Wet your hands and make small lemon sized balls.
• Deep fry in hot oil in medium flame until golden colour in all sides.
• Flip in between for even cooking.
• Drain on paper towels to remove excess oil.
• Heat milk until it's hot.
• No need to boil it. Then take it in a broad bowl.
• Add a little bit of salt and fried vadas to the milk.
• Let it get soaked for 20 minutes or so.
• Turn over carefully in between.
• Beat curd until smooth.
• 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 hour.
• Keep in fridge for half an hour.
• At the time of serving, arrange in plate and sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala. Lastly, sprinkle some sev if you want.
• Tastes best during summers.