Dahibondacrispy

Preparation time: 15 minutes
Cooking time:10 minutes
Serve:4

Ingredients:

• Split white lentils 1 cup ( safed urad day)
• Plain flour 2 cup
• curd 700 gm
• Baking soda 1/2 teaspoon
• 2 green chilies chopped
• Cumin seeds 1/2 teaspoon
• asafoetida
• Salt
• Oil
• Cumin seeds powder 
• Kashmiri chili powder
• Tamrind
• Jaggery
• 1 tomato 
• roasted split bengal gram (dalia)
• black salt
• red chili powder
• sugar

Procedure:

Tamrind chutney

• Boil tamrind and jaggery and grind with some water.  Mix some kashmiri chili powder, pinch of cumin powder, pinch ofof bla salt.  Keep this chutney aside

Mysoor chutney

• Now grind tomato, tamrind, roated split bengal gram, red chili powder, kashmiri chili powder, salt.

Dahibonda

• Soak white lentils for 8 hours and grind it.  Make smooth paste.
• Mix plain flour, curd, salt, chilies, cumin seeds, baking soda, asafoeitida
• Mix it well and make semi thick batter.
• Rest the mixture for 1 hour. 
• Heat oil in a kadai.  Pour little portions of batter in a hot oil.   Fry until golden brown and crisp from all sides.
• Churn the curd into mixer and add sugar mix well.   In a serving bowl crush 4 to 5 bondas.   

• Add sweet curd, tamrind chutney, mysoor chutney, spred kasmkri chili powder, cumin seeds powder, black salt.  Have a nice crunch of dahibonda.