Ingredients

For the Curd:-

• 4 cup Thick Curds (yogurt)
• 1/2 tsp red chili powder
• 1/4 tsp Cumin powder
• 1/2-1 tsp Chaat masala
• 1/2 tsp Salt
• 2-3 tsp sugar (adjust as per sweetness required)

For the Vadas:-

• 1 1/2 cup Urad dal
• 1/2 tsp Salt
• Oil (for deep frying)

For Garnish:-

• 1/2 tsp Chaat masala
• 1/2 tsp Paprika powder (for just the red color not for actual taste)
• 2-3 tbsp Tamarind paste/tamarind chutney
• 1 tsp Corriander (finely chopped)

Instructions

Prepare the Curd:-

• 1 Mix the curd, salt, sugar, red chili powder and chaat masala.
  
• 2 Mix well and keep aside in the refrigerator.
  

Prepare the Vadas:-

• 3 Wash the urad dal. Soak the dal for atleast 3 hours.
  
• 4 Grind the urad dal with very little water till fine thick paste. (First grind without water then add water as required). Add 1/2 tsp salt. Mix well. Keep batter aside for 15 minutes.
  
• 5 Heat oil in a pan for deep frying. Mix batter well again. Deep fry the vadas pouring 1 tbsp batter each.
  
• 6 Let the vadas turn into a nice golden brown color.
  
• 7 Drain the vadas on a paper towel.
  
• 8 Soak the vadas in water for about 10 minutes.
  
• 9 Once soaked, they will double in size.
  
• 10 Remove each soaked vada and squeeze it between your psalms gently to remove excess water. You will see that vadas are now sightly flat shaped. In a serving glass dish, pour a thin layer of the prepared yoghurt. Arrange the squeezed vadas over the curd in the dish.
  
• 11 Pour remaining curd over the vadas.
  
• 12 Fill curd to cover all vadas.
  
• 13 sprinkle and make lines of paprika and chaat powder.
  
• 14 In between make lines of tamarind sauce.
  
• 15 Sprinkle top with coriander leaves. I made two serving dishes of it. (32 pieces total). Keep it in refrigerator for at least 2 hours. (Or prepare the previous day and keep refrigerated overnight).
  
• 16 Serve chilled!!!