Take Urad Dal and Moong Dal in a large bowl. Wash it properly by rinsing it in fresh water.

Soak the dal in water for 5-6 hours or for overnight.

After soaking it for few hours, remove the water and wash it again. Now we will grind the dal into a coarse paste.

Take both the dal in a mixer grinder jar. Add require amount of water and grind it into coarse paste. The paste should be grinded into coarse paste and not fine paste. Coarse paste is one of the most important part of the Dahi Bhalle recipe.

Transfer the coarse dal batter into a large bowl. With the help of large spoon, whisk the batter in circular motion for about 10-15 minutes or till it becomes fluffy. You can use electric beater to beat the batter. This helps in making the vadas soft and spongy.

While beating the dal, if required you can add extra water. While beating you can also check whether the batter has become fluffy or not. Take small amount of batter in a spoon and drop it into a bowl of water. If it floats on the surface, the batter is perfect for preparing the vadas. If not then whisk it for few more minutes.

After the beating process is over, add Salt, finely Chopped Ginger and Finely Chopped Green Chillies. Mix it well.

Heat Oil in a heavy base kadai under low to medium flame. Low to medium heat helps in cooking the vadas evenly throughout. If it is cooked in high flame, the upper layer will burn and will remain uncooked from inside.

Now take water in a large bowl. Wet your palm with water and take small amount of dal paste. Drop it into the oil in kadai slowly. Drop the vadas one by one in the oil. Do it for the required number of vadas.

Fry the vadas under low medium flame by flipping it in intervals. Fry from all sides till it becomes golden brown in colour. The vadas will expand on frying.

Take out the fried vadas from the kadai and place them over kitchen towel to absorb extra oil.

Now take luke warm water in a large bowl. Add 1 teaspoon Salt and a pinch of Asafoetida. Mix them with water. Asafoetida adds taste to Dahi Vada.

Dip all the fried Vadas completely into the water for about 15 minutes. Vadas should completely dip into the water to absorb it. Dipping in water helps in removing the oil from the vadas

Till the time the vadas are soaked in water we will prepare the Sweetened Curd. Take Fresh Curd in a bowl and add Powdered Sugar. Add Sugar as per your liking of sweetness.

Beat the curd with the help of whisk till it becomes soft. There should not be any lumps in the curd. Curd should not be sour so use fresh curd.

Now take the bowl with dipped fried vadas. Take out a vada and squeeze out the water gently. Do it for all the vadas and place them in the serving plate. Do not apply more pressure while squeezing out the water or else the vadas will be mashed.

Pour the Sweetened Curd over the vadas. You can use the sweetened curd as per your requirement. Curd is one of the most important ingredients in preparing the Dahi Bhalle so use it in more quantity for good taste. You can also dip the vadas in sweetened curd for some time. This will make it softer.

Next pour small amount of Green Chutney (Coriander Chutney) over the vadas. Use Green Chutney as per your requirement. It adds spiciness to the Dahi Bhalle.

Now add Tamarind Chutney as per your requirement of sweetness and tanginess.

Lastly sprinkle some Black Salt, Roasted Cumin Powder, Red Chilli Powder, Pudina Powder and Chaat Masala over the vadas.

Dahi Bhalle is ready to serve. Serve it by garnishing with Pomegranate Seeds, Sev and Finely Chopped Coriander Leaves. Pomegranate Seeds, Sev and Finely Chopped Coriander Leaves are optional. You can skip it if you want.