Calcutti Dahi Vada Chaat

Calcutti Dahi Vada Chaat is a very popular dish of India and people like it very much. It takes some effort to make dahi vada chaat, but the joy of eating it is even more enjoyable.

Ingredients

• Washed Urad Dal - 1 Cup
• Fenugreek Seeds - 1/2 Tsp
• Ginger Green Chilli Paste - 1 Tsp
• Fennel - 1/2 Tsp
• Salt - 1 Tsp
• Ino - 1 Tsp
• Green Coriander Paste - 1 Tsp
• Peppermint Sauce - 2 Tablespoons
• Oil - 2 Tbsp
• Shredded Yogurt - 1 Cup
• Pomegranate Grain - 2 Tablespoons
• Finely Sliced Mango - 2 Tablespoons
• Finely Sliced Banana - 1/2
• Powdered Sugar - 1 Tsp
• Tamarind Sauce - 2 Tbsp
• Roasted Cumin - 1/2 Tsp
• Black Salt - 1/4 Tsp
• Red Pepper - 1/2 Tsp
• Some Mint Leaves

Method of Making

• To make it, first soak urad dal and fenugreek seeds.
• Remove the lentil water and put it in a mixer jar and grind it well.
• Take out the ground lentils in a bowl or pot, add ginger green chilli paste, fennel, salt, mint chutney and green coriander and whisk for 5-10 minutes.
• If you beat it well then your vada will be good.
• Add water to the steamer and keep it on medium flame. 
• Grease the idli mold by applying oil.
• Now add eno to the paste of dal and mix it well.
• Put a little batter in the mold of idli.
• Put the mold inside the steamer and steam it for 15-20.
• After the elders are cooked, pour them in salt water and take them out after one minute.
• After one minute squeeze the water and keep it on a serving plate.
• Mix yogurt, pomegranate, mango, banana and powdered sugar in a vessel and put it well on the elders.
• After all, decorate the black salt, both chutneys, roasted cumin, red chilli and mint and serve fruity curd big chaat.
• To make it, first soak urad dal and fenugreek seeds.
• Remove the lentil water and put it in a mixer jar and grind it well.
• Take out the ground lentils in a bowl or pot, add ginger green chilli paste, fennel, salt, mint chutney and green coriander and whisk for 5-10 minutes.
• If you beat it well then your vada will be good.
• Add water to the steamer and keep it on medium flame. 
• Grease the idli mold by applying oil.
• Now add eno to the paste of dal and mix it well.
• Put a little batter in the mold of idli.
• Put the mold inside the steamer and steam it for 15-20.
• After the elders are cooked, pour them in salt water and take them out after one minute.
• After one minute squeeze the water and keep it on a serving plate.
• Mix yogurt, pomegranate, mango, banana and powdered sugar in a vessel and put it well on the elders.
• After all, decorate the black salt, both chutneys, roasted cumin, red chilli and mint and serve fruity curd big chaat.