Dahi Wada

INGREDIENTS:
FOR THE WADAS:
Udad dal (Black gram dal) 1 cup
Mung dal (Green gram dal) 1/4 cup Salt to taste

METHOD FOR WADAS:
- Soak the two dals for 7-8 hours or overnight.
- Grind it to a smooth paste.
- Add salt to taste.
- Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
- Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
- Take each wada out from water, squeeze the water out and set aside.

FOR THE DAHI (YOGURT):
Dahi (yogurt) 5 cups
(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated 1/2 tsp
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)

METHOD FOR MAKING DAHI:
- Blend the yogurt with little water until it is smooth.
- Add sugar, salt, green chillies and ginger.
- Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
- Keep the yogurt in refrigerator until it is chilled.

SERVING THE WADAS:
- Arrange the squeezed wadas in a deep dish.
- Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.
- Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).
- Serve with sweet tamarind(imli) chutney.