Wash urad dal till water runs out clear.

Soak it for 4-6 hours, drain out excess water and grind into smooth paste.

Add few tablespoons of water if required while grinding urad dal for Dahi Bhalla.

Take care batter should be fluffy and smooth, not too runny. It almost looks like cake batter.

After grinding beat the batter with a spoon and add salt, raisins and chopped cashew.

Whipping the batter makes soft and spongy Dahi vada which absorbs the tangy flavors of masalas and Dahi Bhalla chutney.

Now heat the oil for deep frying till smoking point. Reduce the heat to medium and drop spoon fulls of batter into the hot oil.

It will immediately start to float on the surface. Now cook these vada until light golden brown and fry them all.

Now add these Dahi vadas in warm water in which salt is added and allow them to soak in water for 15-20 minutes.

This step will help in making soft and spongy Dahi Vada.

To assemble the Dahi Bhalla chaat, take out few pieces of Dahi vada from water and gently squeeze out extra water.

Place them on a small plate and add crushed papdi (if you are making Dahi Bhalla papdi chaat)

Add small cubes of boiled potatoes and top them with whipped yogurt, tamarind and dates chutney, green chutney.

Sprinkle some salt, red chilli powder, chaat masala powder, roasted cumin powder.

Finally, top it with some dry boondi and some more chutney and yogurt as per your liking and serve the chatpati Dahi Bhalla chaat.