Grind together soaked dal and cumin seeds.
Make a thick, smooth and fluffy batter using very little water.
Add chopped onion, chopped chilli, salt and fruit salt. Mix them well.
Take 2 small size round cake tin. Line the bottom with baking sheet and grease the sides.
Divide the batter into 2 equal portions and fill each tin with the batter.
Pre heat oven at 180 degree Centigrade for 10 minutes.
Bake the dahi vada cake for about 40 minutes or till they become light golden brown in colour.
Let them cool for sometime and then de mould.
Place one cake upside down in the cake serving dish.
Soak the cake with 3-4 tablespoon of buttermilk.
Spread some hung curd or thick yogurt over the cake.
Sprinkle some chat masala and red chilli powder.
Now spread a layer of green Chutney(I made green chutney with coriander leaves, mint leaves, green chillies, garlic, lime juice,salt and little cream cheese).
Place the 2nd cake (upside down)over the green chutney layer.
Again soak the cake with buttermilk and then spread hung curd or thick yogurt like before.
Sprinkle chat masala and red chilli powder.
Then I make a red border with some tangy pomegranate pearls. Spread some green chutney in the middle.
Over the green layer spread some crunchy salty bundi, also make a border with sweet tamarind chutney.
Garnish with some mint leaves. Beautiful decorated savoury cake is ready to serve.
The cake is very soft, sweet and sour flavored with some crunch from the bundis.
