Crispy Dahi Vade

Ingredients

• 1 cup urad dal, soaked 6-7 hours and drained
• ½ cup chana dal, washed and soaked for 7-8 hours and drained
• 1 teaspoon cumin seeds
• 2-3 green chillies, finely chopped
• 1 inch ginger, finely chopped
• ¼ teaspoon green chilli paste
• 1½ teaspoons crushed black peppercorns
• ½ teaspoon pink salt + for sprinkling
• Salt to taste
• 1½ tablespoons freshly chopped coriander leaves + for garnish
• Oil for deep frying
• Sweetened yogurt (dahi), chilled to serve
• Date and tamarind chutney for drizzling
• Green chutney for drizzling
• Spicy banana chips for garnish

Method

1. Put urad dal in a blender jar. Add chana dal and grind to a coarse paste. Transfer the mixture into a bowl.
2. Add cumin seeds, green chillies, ginger, green chilli paste, crushed black peppercorns, pink salt, salt and chopped coriander. Mix well.
3. Heat sufficient oil in a kadai, dip your hand in water and drop in small portions of the prepared mixture into the hot oil.
4. Deep fry till golden and crisp. Drain on an absorbent paper. 
5. For serving, in individual bowls, add a portion of the yogurt, place a few prepared vades on top. Drizzle a little more yogurt, date and tamarind chutney and green chutney.
6. Sprinkle a little pink salt, chopped coriander, crush and add banana chips. Serve immediately.