This street food from Amravati, Maharashtra, is a version of the dahi wada that has a garnish of garam masala and chaat masala.
1½ cups soaked split skinless black gram (dhuli urad dal)
2-3 green chillies
1 inch ginger, roughly chopped
1 tsp 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 for sprinkling
Nylon sev for garnish
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 the help of your hand.
2. Dip your hand in some water and take a portion of the mixture, place it on a greased plastic sheet and spread into a thin disc.
3. Heat oil in a kadai. Gently slide in the discs 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.
4. 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.
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