Dahi Wada

Dahi Wada has many versions just like Chaat.  In South Indian cuisine, a tempering/tadka of mustard seeds and curry leaves is added for Dahi Wadas.  Either only urad dal is used or both mung and urad are used.  Here is my version of Dahi Wada.

Ingredients:

Urad Dal/Split Black Gram - 3/4 cup

Mung Dal/Split Green Gram - 1/4 cup
Curd/Yogurt - 2 cups
Green Chillies - 8

Ginger - an inch piece

Cumin/Jeera seeds - 1 tsp

Cilantro/Coriander leaves
Chat Masala
Sugar
Salt
Oil

Method:
1. Soak 3:1 urad dal and mung dal in water overnight or for 4 - 5 hours.  Wash the soaked dals well.  Grind green chillies, cumin, ginger, soaked dals to a fine paste.  Use very little water.  Add salt to the paste and mix well.
2. Mix 2 cups yogurt with about 1 cup water.  Add little salt, about 1/2 tsp sugar, finely chopped cilantro leaves and beat/whisk the yogurt well.  If you like thick yogurt, do not add water.  Refrigerate the yogurt for about an hour.
3.  Make small balls of the ground paste and deep fry in hot oil.

4. Drop the fried wadas in cold water for 10 - 15 seconds, gently squeeze the water.  (You can skip this and directly soak the wadas in yogurt as well.  Soaking time depends on how soft you want the wadas.)

5. Add the squeezed wadas in yogurt, sprinkle some chat masala and Dahi Wada is ready.  Add some red chilli powder/Cayenne pepper or black pepper powder if you like.