Recipe

Instructions:
For Sweet-Sour Chutney:
In a pan, combine water, aamchur powder, and jaggery. Mix until the jaggery melts.
As soon as the jaggery melts, add Kashmiri red chilli powder, coriander-cumin powder, and black salt.
Mix well and let it boil for 3 to 4 minutes.
Turn off the heat and let it cool.
Allow it to reach the right consistency for about thirty minutes.
For Special Masala:
In a non-stick pan, bake whole coriander seeds and cumin seeds on a slow flame for 1 to 2 minutes. Let them cool for 5 to 10 minutes.
Transfer the cooled seeds to a mixture jar and add Kashmiri red chilli powder, asafoetida, chaat masala, and black salt.
Grind them to make the special Dahi vada masala.
For Green Chutney:
In a mixture jar, add green chillies, peanuts, salt, mint leaves, coriander leaves, lemon juice, and cold water.
Grind them to make thick green chutney.
For Vada:
Grind soaked black gram and split moong dal green gram separately into a fine paste with water.
Transfer the paste to a large pot and add salt and asafoetida. Crack the mixture for 5 to 7 minutes.
Test readiness by dropping a small portion in water; it should float.
Add cumin seeds, finely chopped green chillies, and finely chopped ginger. Mix well.
Deep-fry tablespoon-sized portions until golden brown in hot oil.
Soak the fried vadas in warm water, salt, and asafoetida for 30 to 60 minutes.
Gently squeeze out water from vadas.
For Curd:
Strain deposited curd into a bowl.
Add crushed sugar and mix well to get smooth textured curd.
Assembling:
Serve vadas on a plate.
Garnish with additional curd, green chutney, sweet-sour chutney, pomegranate pieces, and special masala.
Tips:
Ensure complete melting of jaggery for smooth chutney.
Roast spices on low flame before grinding.
Adjust spice levels according to taste.
Use fresh herbs for vibrant chutney.
Soak dal adequately for easy grinding.
Fry vadas on medium flame evenly.
Submerge vadas fully in the water mixture.
Adjust sugar in curd based on preference.
Cautions:
Avoid oil splatter while frying vadas.
Handle hot oil carefully to prevent burns.
Verify the doneness of the vadas before removing them.
Use the strainer cautiously to avoid spills.