Wash and soak urad dal in water for 6-7 hours.
Grind in mixer grinder along with green chillies, ginger and enough water. Prepare slightly thick batter.
Add salt and asafoetida. Mix well.
Heat oil in a pan. Beat batter with hand or big spoon for few seconds and drop Vadas in oil and deep fry till golden. Beat batter before every batches of frying vadas for getting soft and fluffy vadas.
Soak vadas in water for 25-30 minutes.
When vadas turns enough soft, squeeze water from it by pressing it between palms.
Whisk curd, add salt, sugar and chopped coriander leaves as per taste.
For date tamarind chutney:- boil dates and tamarind and grind them. Strain with strainer. Add salt, jaggery, roasted cumin seeds powder and red chilli powder.
Assembling:- take vadas in a plate. Apply curd and date tamarind chutney over it. Sprinkle little chaat masala, red chilli powder and roasted cumin seeds powder. Spread spicy bundi and garnish with coriander leaves. Enjoy.
For dal vada:- deep fry small size vadas from same batter till golden. Enjoy hot with fried green chillies and sliced onions.
