No Fry Dahi Bhalla

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1. 1Step 1: Wash and soak both the dals for over 4 hours. Drain and grind with jeera, ginger and very minimal water to a smooth paste.
2. 2Step 2: In a large bowl, add the batter, salt, soda and whisk well for 8-10 mins till the batter fluffs up.
3. 3Step 3: Now heat up the oil in a kadai if you are deep frying (I greased up my cast iron paniyaram pan/abelskiver pan). Drop spoonful of the batter into the hot oil or fill 3/4 of each dimple of the paniyaram pan. Drizzle a few drops of oil into the pan, cook and cover till golden brown on all sides.
4. 4Step 4: If deep frying, fry on medium flame till golden brown.
5. 5Step 5: Drain on absorbent kitchen towels. While still hot, drop in large bowl of water (warm water mixed with salt and hing) and soak for 15-20 mins. Gently squeeze out the water and refrigerate till use.
6. 6Step 6: Just before serving, whisk thick sweet curd with a pinch of kala Namak and sugar.
7. 7Step 7: To serve, take all the soaked vadas in a deep platter or in individual serving bowls, top with whisked yoghurt, top with both the chutneys, spice powders, chopped coriander leaves and serve chilled.