Ingredients:

For vada :

1. Moong dal (dhuli hui): 1 cup
2. Urad dal (dhuli hui) : 1 cup
3. Hing : 1 pich
4. Salt : to taste
5. Jeera : 1 tsp
6. Beaten Curd : 1 kg
7. Chopped Coriander Leaves :
8. Chopped Green Chilies :
9. Chawla dal (dhuli hui): 1 cup
10. Oil : For frying

Tamarind Chutny:

1. Tamarind : 4 tbso
2. Black Salt : 1 tsp
3. Jaggery : 4 tbsp
4. Garam Masala : 1/4 tsp
5. Salt : to taste

Dhania Chutny :

1. Coriander : 1 big bowl
2. Green Chili : 1
3. Roasted Cumin Powder : 1 tsp
4. Salt : to taste
5. Hing : 1 pinch

Garnishing

1. Bareek Sev : 1 bowl
2. Anar : 1 tsp
3. Chopped Coriander Leaves : 1 tbsp
4. Chat Masala : 1/2 tsp
5. Salt : to taste
6. Red chili Powder : 1/2 tsp

Method:

1. Soak Hing in 1 tsp water.
2. Soak all dals in water separably for 6 hours.
3. Mix urad and Moong dal and make the paste.
4. Make paste of chawala dal separably.
5. Add hing pani, salt, cumin seeds, chopped green chili and coriander leaves into the batter.
6. Do not add hing pani in urad+ moong dal paste.
7. Shallow fry the vadas.
8. Put the vadas in hot water.
9. Take it out when water become Luke warm.
10. Press it a little and arrange in a bowl.
11. Store the vadas in fridge for 3-4 days.

Tamarind Chutny:

1. Soak the tamarind in  1 glass hot water for 5-6 hours.
2. Mesh it and make a fine paste.
3. Add grated jaggery and all the masalas into it.
4. Boil it for few minutes.

Dhania Chutny:

1. Mix all the things.
2. Make a paste.

Serving:

1. Arrange vadas in a plate.
2. Spread Beaten Curd, tamarind Chutny and dhania chutny on it.
3. Sprinkle all the masalas.
4. Garnish it with sev + Coriander leaves and anardana.