Doi Bada / Dahi Vada

Ingredients:

Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
White oil : for deep frying the Vadas.
Fresh Curd
Sugar and Salt
Tamarind paste and jaggery : for the chutney.
Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
Black salt
Chopped Green Chillies : for the batter
Red chilly powder.
Roasted cumin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.
Beat the fresh curd with black salt and sugar.
Make the chutney by mixing tamarind paste, jaggery and a little salt.
Fry the vadas in oil till brown. Keep aside.
Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cumin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot chaunk ( phoron)  on the dahi vada mixture.
Serve with the tamarind-jaggery chutney.