Dahi Bhalla (Dahi Vada)

Ingredients to cook Dahi Bhalla: 

A. For Bhalla: 
Urad Dal - 1 cup (For 10 Vadas)
Asafoetida (Hing) - a pinch
Cumin Seeds - 1 tsp (crushed)
Ginger + Green Chili Paste - 2 tsp
Salt
Oil to fry

B. For assembling Dahi Bhalla:

Yogurt - 3 cups
Water - 1/2 cup
Sugar 
Salt
Date-Tamarind Chutney
Green Chutney

D. To sprinkle

Roasted Cumin
Red Chili Powder
Black Salt
Black Pepper Powder
Chat Masala
Sev or Boondi (I used Sev)

Process to cook Dahi Bhalla: 

1. Soak Urad Dal in water over night or at least 6-7 hours. 
2. Drain the water. 
3. Place it in mixer grinder bowl to make a smooth paste. Add water to make the paste. Remember, you need a thick paste, the consistency of the paste should be like cake batter, not like running water. 
4. Add crushed cumin seeds, Ginger + Chili Paste, and Salt. 
5. Beat well until the paste becomes fluffy and airy. Beat it for 4-5 minutes continuously. Set aside. 
6. Take oil in a deep bottom frying pan. Heat the oil.
7. Put few dollops of paste on hot oil. Reduce the hear.
8. Fry till it gets golden brown colour. Take out the dumpling from the oil and set them in a paper lined plate or bowl. Fry rest of the dollop this way in different batches.
9. Now prepare the salt syrup. Take water in a sauce pan. Add little salt to water. Heat the water. You don't need to boil it. Lukewarm water is required.
10. Dip the dumpling into warm salt syrup.

This dumpling is known as Bhalle. Leave them as it is. You have to take it just before serving. 

11. Now assemble Dahi, Chutney and other garnishing spices.
12. Take Dahi in bowl and add little water, sugar and salt. Whisk well.
13. Take out Red Chutney and Green Chutney from Refrigerator.
14. Squeeze excess water from the Bhalle. Arrange them on a serving plate.
15. Pour 1 ladle of Dahi on top of Bhalle. Make sure Dahi coats all the Bhalle very well.
16. Spread 2 Tbsp of Red Chutney over Dahi. Now spread Green Chutney.
17. Sprinkle Roasted Cumin Powder and Red Chili Powder, Black Salt, Pepper Powder and then Sev.