Gila Vada

Ingredients

• 1½ cups soaked split skinless black gram (dhuli urad dal) 
• 2-3 green chillies
• 1 inch ginger, roughly chopped
• 1 teaspoon cumin seeds
• Salt to taste
• Oil for deep frying
• Chilled sweetened yogurt for drizzling
• Red chilli-garlic chutney for drizzling
• Green chutney for drizzling
• Tamarind chutney for drizzling
• Mixture of chopped onion and chopped fresh coriander leaves for sprinkling
• Chaat masala for sprinkling
• Garam masala powder for sprinkling
• Nylon sev for garnish

Method

1. Put the soaked split skinless black gram in a mixer jar, add green chillies, ginger, cumin seeds and ¼ cup water and grind to a fine paste. Transfer into a large bowl. Add salt, and mix with your hand for 4-5 minutes. 
2. Heat sufficient oil in a kadai. 
3. Dip your hand in some water and take small portion of the mixture, place it on a greased plastic sheet and spread into a thin disc. Make more discs similarly. 
4. Gently slide in the discs, a few at a time, and deep fry till golden brown. Drain the excess oil and transfer the vadas into warm water and soak for 5-10 minutes. Gently squeeze the excess water. 
5. Arrange the vadas on a serving plate. Drizzle some sweetened yogurt, red chilli-garlic chutney, green chutney, tamarind chutney, onion-coriander mixture, sprinkle chaat masala, garam masala and nylon sev. Serve immediately.