Filled Dahi Vada (Urad and Mung Dal Dumplings) in Yoghurt Sauce Recipe

Name: Filled Dahi Vada (Urad and Mung Dal Dumplings) in Yoghurt Sauce Recipe
Ingredients: For the vadas:; 250 gm. urad/urd/urid or black gram dal, skinless*; 50 gm. moong or green gram dal, skinless*; A good pinch of baking powder* (to make them light); 1 tsp. salt*; Oil for deep frying; A handkerchief size muslin cloth or a thin plastic sheet.; For the filling(bharva) or for adding to the ground dals:; 1 tbsp. chironji nuts (Chiroli nuts or Buchanania latifolia), chopped up; 1 tsp. coriander leaves, chopped up finely; 1/2 tsp. freshly ground fennel powder; 1/2 tsp. Garam Masala; 1/2 tsp. chilli powder; A small pinch of heeng/hing powder (asafoetida); 1 tbsp. desiccated coconut; For the yoghurt dip:; 1 litre yoghurt; Salt to taste (kala namak or black rock salt is good); 1/2 tsp. of roast cumin powder; To serve:; Coriander, Mint, Mango/Apple Green Chutney (Chatni); Tamarind (Imli) Chutney or Sauce or Ketchup

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Dahi Vadae / Bhallae are another onf of a group of snacks called 'chaat'.

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Ingredients

For the vadas:
250 gm. urad/urd/urid or black gram dal, skinless*
50 gm. moong or green gram dal, skinless*
A good pinch of baking powder* (to make them light)
1 tsp. salt*
Oil for deep frying
A handkerchief size muslin cloth or a thin plastic sheet.
For the filling(bharva) or for adding to the ground dals:
1 tbsp. chironji nuts (Chiroli nuts or Buchanania latifolia), chopped up
1 tsp. coriander leaves, chopped up finely
1/2 tsp. freshly ground fennel powder
1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>
1/2 tsp. chilli powder
A small pinch of heeng/hing powder (asafoetida)
1 tbsp. desiccated coconut
For the yoghurt dip:
1 litre yoghurt
Salt to taste (kala namak or black rock salt is good)
1/2 tsp. of roast cumin powder
To serve:
<a href="/recipe_display.php?id=10086">Coriander, Mint, Mango/Apple Green Chutney (Chatni)</a>
<a href="/recipe_display.php?id=10181">Tamarind (Imli) Chutney or Sauce or Ketchup</a>